Cranberry Melomel

started 10/13/2000
bottled 5/20/2001

Alcohol 12.8%
Initial SG 1.082 (+0.012)
Final SG 1.000
pH 2.83 TA 0.88

Tasting Notes

5/7/2001 Nice pink color in the glass. Nose reflects the honey and cranberry. Taste a hint of sweetness. Light body and cranberry flavor comes through over the honey. Can't wait to taste this one in a year or two.

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Ingredients

12 pounds fresh raw wild flower honey from Tochi products. Light golden color.
6 12 oz bags of fresh cranberries which have been in the freezer
1/2 tsp tannin
4 tsp yeast energizer nutrient
water to 5 gallons

10/13/2000 Honey dissolved in warm water to make up 5 gallons. 2.5 grams potassium metabisulfite added. Cranberries were thawed and chopped in the food processor and added to the honey. 4 tsp yeast energizer nutrient was added along with 1/2 tsp tannin. A starter was prepared by taking 4 oz working strawberry rhubarb wine (pasteur champagne yeast), 4 oz of water with 1 tsp honey dissolved in it and a pinch of citric acid and yeast energizer. Let to grow overnight.

10/14/2000 SG measured at 1.082. An additional 0.87 lb honey was added. SG measured 1.085. Note, feed a little more honey later. The titratable acid was measured at 2.85 g/L. 2 tsp acid blend, 2 tsp citric acid, and 2 tsp tartaric acid were added. TA measured 4.55. Yeast was pitched and the must was put under airlock in a 6.5 gal carboy. Note: adjust TA after fermentation. Note: Looks less dense than the apricot batch, thus the lower SG??

10/15/2000 No sign of activity. A yeast starter was prepared from a fresh package of pasteur champagne yeast. After hydrating for a couple hours it was pitched.

10/16/2000 Still no sign of activity. Juice is clear. The must was aerated by pouring between buckets. After a few hours, still no signs. A third starter was made with a package of montrachet yeast and diluted must. Thanks Jack Keller for suggesting the montrachet for cranberry.

10/17/2000 Starter going vigorously - pitched. Evening - cranberry cap has formed and is fermenting!!!!!

10/18/2000 Added two yeast nutrient tablets to be on the safe side with montrachet. Also added 30 drops pectic enzyme.

10/22/2000 Strained and pressed pulp. The must was poured into a 6 gallon carboy. SG measured at 1.042. 2 pounds of honey were stirred in. SG 1.054. The carboy is filled to about 5.5 gallons.

11/2/2000 SG measured at 1.020. Tasted nicely of cranberry.

12/27/2000 Lovely pink color and terrific flavor. Can't wait until this one ages a year or two Racked into a 5 gal carboy and a liter plastic bottle. 2 g potassium metabisulfite added to the carboy. SG measured 1.000. TA measures between 0.7-0.8 (not done very carefully). Clearing well. 11.5% alcohol.

3/25/2001 Racked. SG 1.000, pH 2.79, TA 0.88. Taste is acidic slightly cranberry, needs to mellow the honey harshness. Color is beautiful.

5/20/2001 Racked into carboy with 2 g pot. Meta and 4 g pot. Sorbate. SG 1.000, pH 2.83, TA 0.88. Taste is off dry with a hint of cranberry. Color is red/pink in the glass. Beautiful color. Nice acidity on the palate - not too much. Balances well with the residual sugar. Filled 25 750 mL bottles. 12.77% alcohol.