Bilberry Melomel

Started 7/7/2002
Bottled 2/20/2005

Alcohol 11%
Initial SG 1.092
Final SG 1.064
fortified with everclear
pH ND TA ND
Yeast Lalvin K1-V1116

---

7/7/02

32 oz bottle (3 pounds) of bilberry syrup
~7.5 pounds honey
3 gallons water
3 tsp yeast nutrient
2 tsp tartaric acid
1/2 tsp tannin
Pasteur champagne yeast.

Everything added to a 5 gallon carboy. SG (85 degrees F) was 1.092. Yeast sprinkled on top.

7/18/02

SG 1.068 - fermenting slowly. The must was aerated a bit and a package of Montrachet yeast was added.

2/23/03

SG about 1.052 – carbonated and taste’s sweet, but still good! Still fermenting? Racked into a 3 gallon carboy. Color is sort of yellow – taste is sweet and nice. Very nice berry nose. Maybe fortify this one?

8/27/03

Still carbonated. SG measures 1.061

9/21/2003

SG 1.055

11/1/03

SG 1.064. 2 cups everclear added raising the alcohol to 11%. 1.2 g sulfite and 2.5 g sorbate added.

2/20/2005

racked and 1.2 g sulfite added. Bottled into 14 bottles.