6 gallon
22.5g Go-Ferm
450 ml water
18g BM4x4 Lallemand yeast
27.5g Fermaid-O
1.145 SG / 33.28 Brix (honey, water & grapes)
1/3 sugar break = 1.095
1.040 Estimated FG
Honey Options (choose one):
1) 13 lbs of Blueberry blossom honey
2) 13 lbs of Raspberry blossom honey
3) a blend of Blueberry & Raspberry blossom
Grapes & Process:
36 lbs of pinot noir grapes, destemmed & crushed
Throw your crushed grapes into your fermentation vessel.
In a separate vessel, add your honey and top off with water to reach three gallons of total volume, or 1.165 SG. This is be poured over the crushed grapes in the actual fermentation vessel.
*We are going to be starting this fermentation at 74F so using heated water to dilute your honey into can help get you there a lot easier. Heating the water to 115F before adding the honey should help you get close to 74F after it is all poured over the crushed grapes.
Add 4oz of French light toast oak cubes.
Ferment at 74F and allow free rise in temperature. Try to not let the temperature get over 80-82F.
Follow the Yeast Handling and Nutrient Addition process on MMR.
Remove grapes 24-hours after fermentation is complete. Press the juice out of them and add back to the mead. Pressing the grapes can be done using mesh bags or a wine press.