tag:blogger.com,1999:blog-7067606627157280605.post1196673223007117520..comments2011-08-24T10:07:16.409-07:00Comments on Dove & Raven Mead: Project: Cherry MelomelMichael Ruffhttp://www.blogger.com/profile/02629466132385567912noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7067606627157280605.post-42387609749369466622011-07-17T04:09:32.085-07:002011-07-17T04:09:32.085-07:00I'm actually pretty sure there's none of t...I'm actually pretty sure there's none of the tea left in it. I basically cooked the fruit and tea out into the must, so I moved only what little pulp got into the ladle into the fermenter. The mess that was left after I removed the liquid was very pale, and I put it on my plants on the deck to see if whatever nutrients were left would help them.<br /><br />Nutrients could also very per honey. I just know that first batch started much slower and early. I don't believe you led me wrong at all, though! Starting slow makes sense for using less yeast to start, but the culture should still multiply to a good healthy population eventually. Still, I don't think I'd ever get the artificial nutrient additives to use either way.Michael Ruffhttps://www.blogger.com/profile/02629466132385567912noreply@blogger.comtag:blogger.com,1999:blog-7067606627157280605.post-70713829235465155162011-07-17T03:49:51.029-07:002011-07-17T03:49:51.029-07:00Beautiful! We need to get you a bucket. It's ...Beautiful! We need to get you a bucket. It's just easier to get the fruit out that way. I've been doing my berry wine with primary fermentation in a white bucket with a towel strapped over top of it to keep bugs out. I stir it once daily, and swish it regularly. It's been in there for a week, which means it's getting strained and put in the carboy today! <br /><br />Also, I'll be curious about the green tea. I'd be worried about strong bitterness from leaving it in there - some folks I know just brew a cup of tea as if to drink, strain it, and add just the liquid to the must. I can't wait to taste this one, Michael!<br /><br />And I disagree about the honey and nutrients thing. I've read both sides of the argument, and know plenty of just honey meads who were plenty fermented and happy...I think I was making a mistake in the amount of yeast used in a one gallon batch. We'll see, though! I'll try another simple mead and test my theory.Amber Pixie Shehanhttps://www.blogger.com/profile/03141550937263479377noreply@blogger.com