Its lame but i didnt find spiced elder mead 2010
Late Harvest Wild Persimmon Mead
|
Note:
I wanted to spice this as well but most persimmon pudding recipes seem to use little to no spicing. If they do its the usual players (cinn, clove, allspice, nutmeg). Perhaps some spicing later.
Special thanks to ecosteve for the trip to his persimmon island. This is probably a lot of persimmon for so little mead but eh.
Style:
mead
Ibu:
Abv:
12%
Size:
1.5 gal
|
Recipe
* 44 fl oz wild persimmon pulp* 3lb raw honey (~1.5qt)
* 1 Tbs lemon juice
* Water to 1.5gal
Procedure
Primary ferment 1 wks until most trub settlesRack to glass secondary (1gal glass)
| Data Points [ + ] | |
| 87 |
note:
Pasteurized persimmon pulp at 160F for 30min - this seemed to cook the pulp into dumplings. Curious how no pasteurization would effect final product. Seems to have no ill effect on Pop's wines and only needs longer to age properly.
Added honey and allowed to naturally cool. Transferred to fermenter, pitched 2tsp bakers yeast. side note: the hydrometer sample sat around for a while. Tons of trub settled out leaving clear golden liquor.
date:
12/06/2009
SG:
1.093 @ 60F
|
| 96 |
note:
Racked to 2ndary. Tons of floating, neutrally bouyant, and sunk trub. Immediately re-racked to reduce trub. Solid, full gallon without squeezing pulp. Potentially thin film of mold on top of fruit pulp (not sure, only allow 5-7 primary next time). Smells great, will be clear.
Took SG from pulp squeezings (also collected 1.5 pints to ferment along side). Not sure how close to actual SG but didn't want to sacrifice final volume for intermediate SG. Tasting Squeezed pulp. Milky sediment has numbing effect but less than unfermented pulp. Pleasantly sweet with tart finish. Still fermenting strongly.
date:
12/18/2009
SG:
1.016 @ 60F
|
| 99 |
date:
01/02/2010
note:
crystal clear tho still fermenting vigorously. Beautiful golden color.
SG:
1.0xx @ 60F
|
| 133 |
date:
03/21/2010
note:
saved the dregs and have been tasting from time to time. dry but numbing effect has been dissipating and itching to bottle up.
SG:
1.0xx @ 60F
|
| 138 |
note:
bottled. still fermenting slightly, very slow bubbles rising thru crystal clear golden mead.
vac-sealed the dregs - tons of co2 coming out of solution.
date:
03/26/2010
SG:
1.001 @ 60F
|
