Kari's Wedding Mead 2002

Boysenberry Melomel

Brewed by Janis Gross on Saturday March 16, 2002

Yield: ~5.5 gallons

Original Gravity: 1.110 (at 62 F)

Secondary Gravity: 1.020 (at 68 F)

Tertiary Gravity: 1.019 (at 68 F)

*Final Gravity: 1.023

Primary Fermentation: 71 days

Secondary Fermentation: 64 days

Kegged: 8/21/02

4 gallon pot with about 2 gallons filtered tap H2O

7 # Prairie Gold honey

4 # Excelsior Orchard honey

3 # Madhava Wildflower honey

2 # Orange Blossom honey

~4.5 cups frozen boysenberries for color, ~4.5 cups frozen boysenberries for flavor

2/3 cup XLDME

3/4 tsp Irish moss

1 vial WLP720 White Labs Sweet Mead wine yeast

3/16/02: Heated water to ~170 F and stirred in ~14 pounds of honey. Hold temp at ~160 F for 20 minutes. Cool to ~70 F and add 2.0 gallons pre-boiled and chilled H2O. Pitch yeast at 65 F, and aerate vigorously. OSG =1.110, T = 65 F

5/26/02: The mead was very clear. Racked mead into secondary carboy. SG = 1.020, T = 68 F

7/15/02: Measurement taken: SG = 1.019, T = 68 F

7/29/02: (For Color) Boiled 2 quarts filtered tap H2O with 4.5 cups boysenberries in a hop bag for 15 minutes remove bag of berries and throw the berries away/compost them, whatever. Cool liquid and pour into carboy. Add 4.5 cups loose berries to carboy and rack mead on top. SG = 1.020, at T = 69 F

*8/21/02: Heat 4 cups (1 quart) filtered H2O to boil and then reduce to warm setting. Stir in 1.5 cups Orange Blossom honey. [Note: 3/4 cup =~ 1 pound honey, so 1.5 cups =~ 2 pounds honey]

Prior to honey addition, SG = 1.016, T = 68 F [Note: 1 # honey gives about 35 gravity points per gallon, so I estimate the gravity to be ~1.023 after the addition of the honey.] Est SG = 1.023, T = ~70 F

Kegged onto the honey water mixture. Set at 29 psi for ~2.5 volumes CO2 at T = 70 F, agitated; added more CO2, repeat several times and then put keg in fridge.

8/24/02: Kari and Steve's wedding!!!!! ENJOY!!!!!!!!!!!!!!!!!!!