Elderberry Melomel
Yesterday at Christofana's, the Red Mountain Brewers made up a batch of what will become elderberry melomel.
PARTICIPENTS
Lady Clare (who gets wagonloads of kudos for helping carry a 60+ pound carboy around)
Christopher & Angelique
THLady Cristofana, provider of the brew kitchen
Lord Brynjolf, Crusader Against Sobriety (double share)
INGREDIENTS
16 pounds Wildflower honey from Gunters Apiary, which has a decidedly caramel flavor to it.
1 96 oz can (3/4 gallon) of elderberry glop, which turned out not as gloppy as I expected.
3.75 gallons of well water, charcoal filtered
1 oz. Irish moss
6 tablespoons yeast nutrient
3 tablespoons yeast energizer
2 packet Lalvin D-47 yeast
I accidentally used tablespoons instead of teaspoons for the nutrient and energizer. Heheheh.
PROCESS
Added honey, elderberry and 3/4 gallon water to brewpot.
Heat on at 4:30.
Reached 140 degrees at 4:52. Added Irish moss and heat to low.
Topped out at 150 deg at 4:57.
Off heat at 5:17
Dumped must into a plastic brew bucket and added 3 gallons cold water, then poured into a 7-gal glass carboy with nutrients.
Pitched yeast at 88 degrees at 5:32.
Specific Grav is, oh my... 1.106.
The must tastes like very thick blueberry pancake syrup. Mwahahahah.
PARTICIPENTS
Lady Clare (who gets wagonloads of kudos for helping carry a 60+ pound carboy around)
Christopher & Angelique
THLady Cristofana, provider of the brew kitchen
Lord Brynjolf, Crusader Against Sobriety (double share)
INGREDIENTS
16 pounds Wildflower honey from Gunters Apiary, which has a decidedly caramel flavor to it.
1 96 oz can (3/4 gallon) of elderberry glop, which turned out not as gloppy as I expected.
3.75 gallons of well water, charcoal filtered
1 oz. Irish moss
6 tablespoons yeast nutrient
3 tablespoons yeast energizer
2 packet Lalvin D-47 yeast
I accidentally used tablespoons instead of teaspoons for the nutrient and energizer. Heheheh.
PROCESS
Added honey, elderberry and 3/4 gallon water to brewpot.
Heat on at 4:30.
Reached 140 degrees at 4:52. Added Irish moss and heat to low.
Topped out at 150 deg at 4:57.
Off heat at 5:17
Dumped must into a plastic brew bucket and added 3 gallons cold water, then poured into a 7-gal glass carboy with nutrients.
Pitched yeast at 88 degrees at 5:32.
Specific Grav is, oh my... 1.106.
The must tastes like very thick blueberry pancake syrup. Mwahahahah.