From Oskaarz “You Bleu My Berries”
20 lbs blueberry honey
20 lbs frozen blueberries
32 oz blueberry juice
32 oz cherry/pomegranate juice
10g Lalvin RC-212
ABV: according to meadcalc this ends up at 17.6%. the tolerance of RC-212 is 16% so there will be a fair amount of residual sweetness.
poured 20 lbs frozen blueberries with 2tsp pectic enzyme into a bag to thaw
rehydrate yeast with Go-Ferm
mix 3 gallons water with 20 lbs honey and the 64oz of juice
pitch yeast, aerate like mad
cover with sanitized towel
foam is forming due to the beginning of the lag phase. Aerated and dosed it with 9g Fermaid-O.
added another 20g Fermaid-O
I think my calculations were off – for 200ppm Yan I’ll need close to 100 grams of straight Fermaid-O. Yikes.
added another 20 grams which brings the total to 40.
added another 60 grams, bringing the total to 100 grams of Fermaid-O.
SG is 1.018 – it’s not dropping as fast as I’d expected, but it tastes good – sweet and tart.
SG is 1.005 – much better. tastes hot and has a weird bitter note, adding some more Fermaid.
SG is .995 and still burping. I’d have thought this would finish higher, interesting.
SG is still .995
I think the massive nutrient schedule has thrown the taste, now there’s a mineral saltiness to it. Not sure how to make that go away, time for Google.
I massively miscalculated the amount of nutrients needed, to fix I pitched another 6-gallon batch of Blueberry Mel with K1-V1116, one of the killer yeasts. Didn’t have blueberry honey so I used Costco’s Clover with another 20 lbs of frozen blueberries. Dang, only 10lbs left for secondary now.
After primary started, I added in the original batch and the fruit. It fermented dry in about a week, took out the fruit and racked to 5 gallon carboys. Tastes much more like I expected, only it’s really hot – I have no idea how to measure the ABV but it’s higher than 14%, that’s for sure. It’ll take some Medium French/Medium Hungarian oak and some aging but this batch should be ready for secondary fruit in about a year.