Berry Bomb Mead Recipe
This is a big, juicy, mega-berry bomb of a mead/melomel, the recipe for which comes to us from our friend Paul Fowler. Watch Chop & Brew Episode 107 for our discussion on how this mead was made in effort to replicate a unique blended mead, but without having to make two meads to blend. Paul’s Berry Bomb Mead won medals at Minnesota Mashout (gold) and Hoppy Halloween (silver) competitions, so you know it’s going to be the bomb… the berry bomb!
Playlist: All mead episodes of Chop & Brew
Batch size: 4 gallons
OG: 1.180
FG: 1.031
Ingredients
- 14 lbs. honey
- 8 lbs. Triple Berry Mix + 4 lbs. Strawberries
- 12 lbs. second-run Black Currants
- 1.5 gallons Ice Mountain Spring Water
- 15g 71B Yeast
- 9g Dap & 5g Fermaid K, divided into 4 additions.
- 16 grams Bentonite in primary
Method
Prepare yeast: Before starting, read these instructions Easy Steps for Optimal Yeast Rehydration from Scott Laboratories. The total rehydration duration should never exceed 45 minutes. Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be great than 10 degrees C or 18 degrees F
Sanitize ALL Equipment!
Stir together honey and water with a stir paddle to thoroughly mix. Rehydrate yeast prior to pitching with 18.75 grams Go-Ferm in 250ml of water at 110F, then add yeast at 104F. Let stand for 15 minutes then gently stir to break up any clumps. Follow yeast temper guide and add to the must. Add 2 minutes pure O2 prior to pitch.
Follow Staggered Nutrient Addition method. Divide nutrients into four equal portions, adding one portion for the first four days: first addition at pitch, second at 24 hours, third at 48 hours and fourth at 72 hours. De-gas must prior to adding nutrient additions to avoid a mead volcano. Ferment at 62F for four weeks, punching the fruit cap down once or twice a day and removing fruit after two weeks. Transfer to secondary for eight weeks and add potassium metabisulfite and potassium sorbate at transfer – amounts will vary with your batch size and pH. Let sit for a day or two and back-sweeten if necessary. [Paul’s wasn’t back-sweetened since it finished at a good FG.) Bottle when you reach the clarity you desire.