{"id":265350,"date":"2026-07-16T14:07:44","date_gmt":"2026-07-16T11:07:44","guid":{"rendered":"https:\/\/1kitap1.com\/en\/let-there-be-melomels-robert-ratliff\/"},"modified":"2026-07-16T14:07:44","modified_gmt":"2026-07-16T11:07:44","slug":"let-there-be-melomels-robert-ratliff","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/let-there-be-melomels-robert-ratliff\/","title":{"rendered":"Let There Be Melomels – Robert Ratliff"},"content":{"rendered":"
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Cranberry Honey: 2.90 lbs. Blueberries: 1.5 lbs. (frozen, thawed, & semi-crushed) Black Currants: 0.5 lbs. (frozen, thawed, & semi-crushed) Pectic Enzyme: per manufacturer\u2019s direction Secondary Potassium Metabisuphite and Potassium Sorbate (per manufacturer\u2019s direction) Let sit at cellar or room temperature until clear Final Racking Rack mead one final time and let it sit until the mead is clear enough to read through.<\/p>\n

(Bulk age until ready to bottle) OceanofPDF.com Directions: – Before starting, clean and sanitize all of your equipment Must Preparation – Pour 2 quarts of water into a large stock pot and bring to a low boil – Remove from the heat and blend in the honey, stirring until it is completely dissolved – Add additional water to bring total volume to 1 gallon – Allow must to cool to room temperature then take a gravity reading – Pour the cooled must into a 2 gallon brewing bucket and cover with a sanitary cloth and a large rubber band Yeast Starter – Mix GoFerm with 50 ml of hot water – Allow mixture to cool to 104F then add your yeast and stir until dissolved – Let this mixture sit for 15-20 minutes to allow it to activate and grow into a nice healthy colony Primary – When the temperature of the yeast starter drops to within 10 degrees of the must, pour it into the primary bucket and stir it thoroughly to disperse – Add Blueberries & Black Currants – Add Pectic Enzyme: per manufacturer\u2019s direction – Add nutrients (Fermaid-O) as directed above – Aerate must twice daily until 1\/3 sugar break then once daily until 2\/3 sugar break Secondary – On day ten (10), strain must (through a sieve) into a clean glass carboy to remove the skins – Add an airlock – When target gravity is reached, add Potassium Metabisuphite and Potassium Sorbate to kill any remaining yeast – Leave in secondary until it clears Final Racking – Rack mead one final time then bulk age until ready to bottle OceanofPDF.com Blueberry-Blackberry-Raspberry-Sour Cherry Mead Yield: 1 gallon Starting Brix: 25.17 \u200bFinal Brix: 3.83 Primary Yeast: 2 grams, Lalvin, 71B-1122 GoFerm: 2.50 grams Nutrients: 1.89 grams Fermaid-O (0.47 grams each at 24, 48, 72 hours after pitching yeast.<\/p>\n

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Copyright \u00a9 2017 Robert Ratliff All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. ISBN-13: 978-0-9983472-2-6 (Paperback) ISBN-13: 978-0-9983472-3-3 (Kindle) OceanofPDF.com DEDICATION To my sons Blake and Derek. I continue to push and stretch my boundaries to impress on them by example that the only true limitations you face in life are those you choose to place on yourself.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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