Jump to content

- - - - -

Melomel Questions

  • Please log in to reply
1 reply to this topic

#1 HokieTrismegistus


    Not HokieBrewer

  • Members
  • PipPipPipPip
  • 2790 posts
  • LocationVirginia Beach

Posted 13 January 2014 - 06:40 AM

I want to make a blackberry melomel.  Our area produces some mind-bogglingly good blackberries... blackberries that have this omg depth of flavor of like a great cabernet.  Obviously, fermenting it will change the character, but I imagine some of it will be retained....


Does anyone here ever try adding the fruit to primary? 


Also, what's a good amount to add for a 3 or 4 gallon batch to keep the final abv around 13-14%?

  • 0

#2 armagh


    Grumpy Frost Giant

  • Members
  • PipPipPipPip
  • 6670 posts
  • LocationBandit Country

Posted 13 January 2014 - 07:22 AM

Strawberries are the only fruit that end up in primary for me.  Everything else goes into secondary. 


As far as how much fruit, sort of depends on how much you have.  Currently have a 5 gallon batch of braggot that was racked on to four pounds of blackberries and four pounds of blueberries.  It's currently bulk aging but the fruit is pronounced.

  • 0

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users