I've got a batch of honey fruit mead cyser that I made. I am considering running it through the still to make some honey shine. Honey based dragon blood with a bunch of fresh fruit as well as frozen berry blend. Like this ->
Fermented this and yielded about 9 gallons of finished mead:
- 6 gallon kroger apple juice
- 1 cup (8 oz) santa cruz organic lemon juice
- 9 lbs frozen triple berry blend (blue/black/rasp)
- 15 lbs cut peaches
- 15 lbs blueberries blackberries and assorted produce fruit (very little grapes and apples - mostly blueberries - some black/rasp).
- 2 lbs golden raisins
- 6 bananas
- Bentonite 4tsp slurried into warm water (for clearing)
- Lallzyme EX 6gram packet - into berry must for extraction
- Pectic Enzyme 3tsp - heaping teaspoons - into berry must for extraction - it turns into soup
- 1/8 tsp kmeta into berry must to prevent wild bacteria colony (that sat for a day or two before pitching the D47 yeast and did SNA fermaid k nutrient additions)
- Honey - to ~1.090 SG / 21 Brix (3x 64oz jars)
- Ft Rouge tannin 2tsp - just before pitching yeast
- Heavy toast oak chips - 8oz in primary.
This stuff went through primary ferment and has been sitting around in carboys (6-8 months) clearing and it's good
Have not back-sweetened or bottled. Considering running through the still once or twice and throwing into a jug with some oak... If I do that this weekend then I'll start up another all grain batch of barley or something similar - probably about 30gal of wort to strip in a week or three...
Thoughts?
-j