I pastuerized some mead last night for the first time to kill off the yeast so that i could add things for secondary flavour/aging without trigging further fermentation. The base mead is strawberry/raspberry and it is split into two 5L vessels. In one i have added some wine tannin and 0.5L of strawberry juice from berries we picked recently and in the other i have added 0.5kg of dried sour cherries. They both look amazing colour wise now and they smelt great. Will give them a taste later today before they go away for storage. The cherry one is so dark at the moment you cant even see a torch light through the liquid
This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?
I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)
I pastuerized some mead last night for the first time to kill off the yeast so that i could add things for secondary flavour/aging without trigging further fermentation. The base mead is strawberry/raspberry and it is split into two 5L vessels. In one i have added some wine tannin and 0.5L of strawberry juice from berries we picked recently and in the other i have added 0.5kg of dried sour cherries. They both look amazing colour wise now and they smelt great. Will give them a taste later today before they go away for storage. The cherry one is so dark at the moment you cant even see a torch light through the liquid
This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?
I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)