Blackberry 
Mead Recipe
Submitted By: mjs566 (Shared)
Members can download and share recipes
| Brewer: Great Auk Brewing | |
| Batch Size: 1.25 gal | Style: Melomel (M2E) |
| Boil Size: 1.80 gal | Style Guide: BJCP 2015 |
| Color: Red10 | Equipment: Mead - Micro 1 Gal/4 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.138 (31.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.033 SG (8.2° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 14.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.75 gal |
Washington, DC |
Water |
1 |
| 6.25 g |
GoFerm (Boil 0 min) |
Misc |
2 |
| 2 lbs 12.00 oz |
Blackberry [Primary] (130.0 SRM) |
Fruit |
3 |
| 3 lbs |
Honey [Primary] (6.0 SRM) |
Honey |
4 |
| 12.00 oz |
Honey - Orange Blossom [Primary] (5.0 SRM) |
Honey |
5 |
| 8.00 oz |
Honey - Clover [Primary] (4.0 SRM) |
Honey |
6 |
| 1.00 g |
Opti-White (Primary 0 min) |
Misc |
7 |
| 0.50 g |
FT Blanc Soft (Primary 0 min) |
Misc |
8 |
| 0.50 tsp |
Pectic Enzyme (Primary 0 min) |
Misc |
9 |
| 0.25 tsp |
Wine Tannin (Primary 0 min) |
Misc |
10 |
| 1.0 pkgs |
Lalvin RC 212 (Bourgovin) (Lallemand - Lalvin #RC 212) |
Yeast |
11 |
| 6.10 g |
Fermaid O (Primary 1 days) |
Misc |
12 |
| 2.00 g |
Fermaid O (Primary 2 days) |
Misc |
13 |
Notes
Must day: 8/6
Prep:
- Pulled 2.75 lbs of wild frozen blackberries from the fridge
- Dumped starsan from 1.5 gallon fermentor
- Added 3lbs of honey, then 0.75 gallons of water
- Added FT Blanc, Opti-white, and 1/4 tsp of Vinters Wine Tannin
8/7
- Morning: Added 6.1 grams of Fermaid O (3 additions due to its proximity to the 1/3 sugar break)
o Degassed before addition
- Evening: Degassed and added last nutrient addition as it was just below the 1/3 sugar break
8/8
- Degassed and measured gravity at 14.8 Brix (1.033)
8/10
- Punched down the fruit cap in the morning
- Came home to an overflowing container, apparently the nut bag had gotten caught and inflated, forcing out the liquid....lost about 800 ml of mead
- Calculations from this mead show the mead is actually only about 11% instead of 10% abv
8/22
- Transferred to secondary
- Measured gravity at 0.996 at 70 deg F
- Measured via refractometer at 7.8 Brix from same sample
o OG predicted at 1.087 SG
o ABV predicted at 12.2%
- A bit over a gallon remains
9/5
- Stabilized with KMS and KSorbate
9/6
- Backsweetened with 1.25 lbs of honey (0.75lb OB and 0.5lb of Clover)
9/7
- Added 1/2 tsp of sparkalloid heated for 5 minutes
9/13
- Filtered and bottled (8 bottles: 2x750ml, 3x500ml, 3x375ml)This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor