Valley Brew

[AAASTINKIE]

the directions are here somewhere, but I forgot where.

 

[Hippie]

Looking good Scott! That mead is beautiful!

 

[masta]

Thanks Country....I had not really looked at it close for a few weeks until today for the picture and it is clearing nicely! I racked it into the secondary on Feb 17.


Lets hope it tastes as good as it looks!

 

[Hippie]

Lets hope it tastes lots better than any of my attempts at mead!

 

[masta]

You can be one of the Judges...when it is ready I will send down a bottle and maybe some ice wine if you are real lucky!

 

[Hippie]

Oh, I am feeling very lucky!

 

[MedPretzel]

Wow! That mead looks GREAT! Hmmm... I have to find some honey QUICK.... I feel a mead coming on!





hahahaha

 

[masta]

Only thing is that I didn't start at a high enough SG and it doesn't have enough sweetness left. Fumble on the yeast calculation I guess...I used Lalvin D-47 which should quit at 12-14 abv. Now I have to sweeten it up some! Edited by: masta

 

[Hippie]

12-14% is not enough alcohol for you? LUSH!!!

 

[masta]

It is but I wanted the yeast to quit and leave some residual sugar so I wouldn't have to adjust to a semi-sweet mead. Since this is an traditional mead I would like to avoid using any sorbate and sulfites.


I guess I can try and cold condition now and get the yeast to drop out and then add some more honey to bring theSG back up a bit.

 

[masta]

A Few Pics of the Fruit Wines and Mead here @ Valley Brew

Red Raspberry Melomel on Left and Orange Blossom Cyser in Front

Blackberry Batches 5 gal and 3 gal from Vintners Harvest Fruit

Started this Strawberry yesterday with 15 lbs of frozen berries...added a spigot to primary Country!Edited by: masta

 

[Maui Joe]

Ah Yes! Spigots...

Wow, you got some good looking wine goin' on!


Scott, I am getting ready to make a strawberry wine as well..got a good recipe to share?Edited by: Maui Joe

 

[masta]

Joe I used Jack Keller's Frozen Strawberry recipe in the followinglink but I used some pectic enzymeand K-meta (0.66 grams) to start @ 20 ppm free S02.


Total batch is 5 gals


I used Lalvin Bourgovin RC 212 yeast also.


http://winemaking.jackkeller.net/request162.aspEdited by: masta

 

[Hippie]

Is that 3 gallons? Love the spigot!

Top those carboys up!!!

 

[masta]

5 Gals on the strawberry...relax pal on topping off.... lots of fermentation still happening!

 

[Maui Joe]

Oh rightie then! Much Thanks Masta. You favor using RC 212 in most of your fruit reds or just for this particular ?

 

[masta]

Well since I am a newbie at fruit wines I used the RC 212 for the Blackberry on advice from Jack Keller's site. I used the same for the strawberry because I had in the fridge...and from what I have read it should be fine.


The white grape juice and brown sugar should really give this wine some body....it smells awesome!

 

[PolishWineP]

Beautiful pictures, Masta! I could almost smell what's cookin' in that primary!

 

[geocorn]

Nice pictures. Can't wait to taste!

 

[masta]

Racked the strawberry tonight on day 7 and tested/tasted....1.020 SG and quite tasty!