I'm preparing to make my second ever batch after a failed first one where I made many mistakes and would like some feedback on my proces
The goal is a sweet and very fruity mead around 7-9% ABV, I plan to do 2 5L batches, one with cherry and another with raspberry
In the first batch I used strawberries and boiled 1kg with 5L of tapwater for an hour, let it cool down, added yeast (didn't know about nutrients and used the wrong yeast for the desired taste profile), waited a month till fermentation stopped, bottled it with sugar to carbonate instead of stabilising and backsweetening like I should have.
My next process and will be something like:
Start SG: 1.070-1.075
End SG: 1.030
Yeast: Lalvin 71-B
Honey: Acacia
Target temperature: 16-20C
Day 0: Make must
Sanitize the carboy and other equipment
Add 1.5kg honey (1kg thawed fruit unless only in secondary?) and top up to 5L with bottled water
Stir well for 10 min to allow oxygen
Hydrate 2-3g yeast + 2.5g Optistart in lukewarm water for 15 min -> add
Aim for a start SG of 1.070-1.075
Day 2: add 1.5g Nutrivit and stir gently twice a day
Day 3: add 1g Nutrivit and stir gently twice a day
Wait until SG reaches 1.010 (2 weeks?)
Siphon to a clean carboy (start secondary)
Add 700gr frozen fruit (optionally vanilla and wood chips, max. 1 week)
Let steep for 10-14 days
Week 3-5: Secondary completion
Allow to fully ferment until 1.000 SG is stable for 2-3 days
Stabilize and wait 24-48 hours
If the SG remains stable, you can then add secondary sweetener
Week 5-6: Secondary sweetening and balancing
For sweet wine, add max. 200g honey/5L
Add 50g first and test the taste a day later; add more if necessary
Week 6-10: Clarifying and aging
Siphon off to a clean carboy and let clarify for 4 weeks
Week 10: Bottling
Age for 3-6 months
What can I improve on this recipe to get the desired result?
Since I want a very fruity mead, is it best use fruit in primary and secondary? Same ammount in each stage?
Do I only sanitize the equipment or do I also have to sterilise the frozen fruit and botteled water?
Should I aim for a final SG of 1.030 for my desired mead?
Will I need acids for moutfeel/taste, if so which ones should I get?
Should I test for pH somewhere in the process?
Any other things I forgot, am doing wrong or can improve on?