I have 1.75 kg of strawberries in my freezer that I had planned on putting in the secondary because I was expected this to ferment out very dry and wanted them to counter the dryness and some of the tartness and bitterness from the berries in the primary now I don't know if I should do this or not. It sat at around 72 degrees Fahrenheit the whole time. I stirred the cap in every day for the first three days, then just left it alone. The temperature of the must when I pitched the yeast might have been low and could have delayed the start of fermentation a little, but it was going within 24 hours of pitching. I tasted the sample, and it was quite good (young, obviously, and the alcohol was pretty hot, but the honey and berries both had a lot of character present), so I don't think I'll be too disappointed if my fermentation is done. I had expected this to be down to right around 1 by now (if not lower) with the high attenuation of the EC-1118. I had planned on racking to secondary after two weeks, took a reading last night (day 12), and it was only down to 1.056. I didn't worry too much as a little of the honey hadn't mixed in at the bottom and I know the fruit sugar wasn't captured in the reading. The measured OG before pitching was 1.131 I plugged everything into a calculator and this should have been about 14 points higher. I mixed everything together and pitched 2 packages of Lalvin EC-1118 (rehydrated in a few ounces of water per the directions on the package). I used what was available in the house to make things work.
I added the sugar because I had screwed up on my math while buying honey, and didn't realize it until I was already making the must. I finally made my first effort two weeks ago, and have run into some potential issues.Ħ.5 kg honey (unidentified varietal, but I assume clover)ģ.6 kg previously-frozen mixed blueberries, raspberries, and blackberriesģ50 g raisins (I made sure there were no preservatives)
I've made beer and cider in the past, and have always wanted to try my hand at mead.
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