A Damson plum melomel, with some sloe plum.
Yeast notes. 8 g D-47 Brewmaster yeast. Rehydrated and pitched at brew time.
January 11, 2023 - Weighed honey into the kettle and added water. Heated to 160F, stirring until the honey fully dissolved. Put the must chiller in the kettle and maintained that temperature for 15 minutes, but then thought the fruit was cold enough that it didn't need chilling. Some water was added to cool it off a bit before pouring it into the bucket. The bag was placed into a kettle, then added the fruit to the bag in the kettle before moving it into the bucket. The bag was lifted partway out and then submersed again several times to stir. More water was added, followed by a bit more "stirring". Then we let it sit to cool off more before pitching the yeast.
January 21, 2023 - removed fruit bag, pressed it, and added the juice back to the bucket.
February 8, 2023 - rack to carboy. SG 1.004
April 22, 2023 - rack carboy to carboy. SG 1.002
June 29, 2023 - rack carboy to carboy again. It is clearing too slowly so we hope this will speed it up. SG 0.999
August 16, 2023 - still not clearing. Added 1 tbsp pectinase.
August 27, 2023 - finally cleared. Racked to keg.
August 31, 2023 - Bottled.
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