Batch #263: Ravenna Blvd.
- Status
- Primary Fermentation
- Batch Size
- 5 gal
- Starting Gravity
- 1.07
Another batch of blackberry mead based on last year’s. It was successful enough that I think it might be an annual thing.
- Blackberry Blossom honey from Shipwreck Honey
- Blackberries from Hayton Farms
Most Recent Update
Pitched yeast
- 10g Lalvin 71B wine yeast
- 2½ tsp yeast nutrient
Measured the initial gravity to be 1.070 (so potential final ABV of 9.2%). Significantly lower than last year’s starting gravity. I considered adding some more honey, but the only Shipwreck Blackberry Blossom I have on hand right now is badly crystallized, so I’m just going to let this one be lighter. If I had to guess why this happened: I picked up the blackberries later in the season, and they have enormous tori. They may just be less sweet than last year’s berries.
Pitched yeast and nutrient.
Full Log
Mixed must
- 10 lbs blackberry blossom honey
- 10 lbs blackberries, frozen and thawed
- 2.91 gal bottled spring water
- 5 campden tablets
- 2½ tsp pectinase
Not much to say here. This is almost exactly how last year’s batch started, and that one turned out great. The one difference I’m planning is directly adding rosemary in secondary instead of trying to add that flavor through rosemary tea.
Pitched yeast
- 10g Lalvin 71B wine yeast
- 2½ tsp yeast nutrient
Measured the initial gravity to be 1.070 (so potential final ABV of 9.2%). Significantly lower than last year’s starting gravity. I considered adding some more honey, but the only Shipwreck Blackberry Blossom I have on hand right now is badly crystallized, so I’m just going to let this one be lighter. If I had to guess why this happened: I picked up the blackberries later in the season, and they have enormous tori. They may just be less sweet than last year’s berries.
Pitched yeast and nutrient.