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I am going to try rasberry melomel
I am planning to make rasberry melomel, I am going to use 20 pounds of wildflower honey (I like sweetness) in a 5 gallon batch, I would also like this to be a sparkling melomel. before I bottle I am going to add the rasberry extract, and 3/4 cup of corn sugar, Please give me your opinions, will this be a sweet melomel?, will this make bottle bombs?, and will there still be enough yeast to carbonate???? Does anybody think that this will taste bad?? Any help or recommendations would be great.
Thanks
gabriel
It will be sweet. The 20 Lb in 5 gallons is at the Sack Mead level. You could get a lot of foam for a few days so have a blow off tube on your primary. I had huge amounts of foam and needed to degas several times in the first two weeks to remove the suspended CO2 from the thick mixture. After a few weeks it thinned out and began to clear. It was mesmerizing watching the bubbles rising up from the yeast at the bottom.
At 6 weeks I had one bubble going through the airlock about every 10 minutes. It takes a long time to finish.
The 3/4 cup of sugar is consistent with what I have seen for priming 5 gallons but I don't know how well it works with a very sweet mead
thanks
cammron
You could still do a sweet sparkling mead, you just need to cut the amount of honey you use. what is the reference for the recipe your doing? I think as first mead, particularly if you've never tried good mead before, this recipe may put you off of making any more. There are numerous problems you are likely to experience, stuck fermentation, slow fermentation, unpleasant flavors from high alcohol, long aging time, cloying sweetness, bottle bombs, no carbonation. There will be many opportunities to make bad decisions and ruin this mead. When you get a feel for the process, you'll be able to do the recipe you're thinking about doing today with a great deal more finesse and success.
Something semi-related and semi-interesting: in 2003 I did traditional mead with 15lbs blueberry honey in a five-gallon batch. O.G. was 1.100. I pitched the must onto the white labs sweet mead cake I had from my last batch. In a week the S.G. was 1.000, 13% alcohol, no sugar. I decided to prime with honey, add champagne yeast, and make lovely sparkling dry mead. I opened one recently, and it's SWEET. It was DRY when I bottled it. Now it has lovely bubbles AND some nice honey sweetness. I have no idea what happened. My point is: sometimes meads that taste dry before bottling develop sweet characteristics after bottling.
thanks
jason
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