Orange Blossom Mead w/ Cherry Puree (BH)
I overshot the volume of BG and decided to put the remainder in a 3 gallon carboy and add some cherry puree.
Brewed 1.5 gallons on 2018-10-19
Preboil gravity: 1.109
Original gravity: 1.109
Final gravity: 1.003
ABV: 13.9%
Apparent Attenuation: 97.2%
Split batch with Orange Blossom Mead (BG)
Process notes
2018-10-19
See BG for the full process.
2018-10-20
Half a cup of water, boiled and cooled. Added 1/4 tsp Fermaid K and 1/4 tsp Nutriferm. Dumped in fermenter.
2018-10-21
Half a cup of water, boiled and cooled. Added 1/4 tsp Fermaid K and 1/4 tsp Nutriferm. Dumped in fermenter. Nice, rigorous fermentation with ~1-2 inches of krausen.
2018-10-26
Took a sample. SG 1.006. Sweet alcohol, earthy cherry, booze isn't too hot. Tons of sediment.
2019-02-24
Bottled 14 375mL bottles. Deep red, brown, dark copper color. Browner than I was expecting and cloudier than I had hoped. Aroma is decent; earthy cherry and floral honey. Some alcohol heat, earthy cherry, astringent. Alcohol is present, but not terrible. Dry.
Boil for 5 minutes
Nothing was added to the boil.
Yeast
2018-10-19
Pitch 2 packs of Lalvin 71B-1122 Dry Wine Yeast (LallemandBrewing) at 68°. (Rehydrated in 1/2 cup water, with 1/4 tsp Fermaid K and 1/4 tsp Nutriferm.)
Dry additions
2018-10-19
3 pounds of Sweet Cherry Puree (VintnersHarvest). (Dumped in prior to fermentation.)
Tasting notes (5.00/10; 1 rating)
2022-04-04
[5/10] Orangish, copper color. Brilliant clarity. Decent floral, orange blossom aroma. Dry, not getting a ton of cherry. Alcohol is well hidden in the flavor but there's some warmth on the finish. Overall, not terrible, but nothing really stands out. More cherry and backsweetened would be interesting.