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Recipe & Process
Recipe & Process
Primary
Primary
5 gal cold brew coffee
8 oz coarsely hand ground beans per gal
Cold brewed for ~22 hours
3 lb Vintner's Harvest blackberry puree
3 bags chai tea
Honey to 1.118 SG
2 tsp pectic enzyme
Packet Lalvin 71B yeast
Total volume of must was about 6.5 gal.
During Fermentation
During Fermentation
1.5 lbs sugar at SG 1.005
Gravity & ABV
Gravity & ABV
OG 1.118
Not finished yet for an FG
Unsure on ABV, tentative math says it's already hit 15.23% but we're not done yet
Nutrients
Nutrients
It looks like I forgot to note the nutrients I used! I do remember I front-loaded them for this batch though, because the lid on this fermenter was being difficult and I didn't want to have to deal with it daily for staggered nutrient additions. It was probably ~4 tbsp boiled yeast or so.
Timeline - Pitch to Bottle
Timeline - Pitch to Bottle
Pitched on 06/21/2020
Added 1.5 lbs sugar on 07/03/2020
Added 2 lbs honey on 07/13/2020
Racked 07/15/2020
Mead still in progress!
Retrospective
Retrospective
Process Improvement
Process Improvement
This came out bigger than expected but that didn't really end up being a problem due to the size of the containers
Still - I need to get better at planning out my batch sizes
Recipe Improvements
Recipe Improvements
Honestly right now, I don't like this. It tastes a bit like puke to me and some of the smells are off (I think it might be the fermented blackberries but I am not sure). I sweetened twice as primary fermentation wrapped up, and though the mead was MUCH less offensive at about 1.025 FG, I still think it may need to age for a year or so.
It's possible there will not be further updates on this one for quite some time as I am hesitant to bottle it until it has been aged, just in case further tweaks are required to make an enjoyable product. If age alone doesn't do it, and I've already bottled, I don't have a lot of options left.
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