I used to work at a cranberry farm for a couple of years but still come back each fall for harvest. We were sorting the white ones out from the red because some of the buyers this year were a little picky, so i got to take home the "rejects," and now they're in the freezer for pressing later, they also gave me 3 jars of honey so I guess I'm making a small batch of cranberry mead this fall
Didn't know the white cranberries were a thing. I thought they added some cranberry flavoring to white grape juice or something. Super interesting to know where they come from. Though, kind of interesting they don't turn red when Ocean Spray pasteurizes the juice. ¯\_(ツ)_/¯
What kind of final gravity are we usually looking for? My first batch started at 1.086, today I noticed bubbles had stopped so I checked my gravity and we're at .998 after 16 days. Is that about finished probably or are there some sugars left? What fg means finished usually?
@@ManMadeMead oh yeah sorry I didn't specify, this was for a different recipe this was just a more general question about at what gravity I should expect fermentation to finish. The guy at the brew store yesterday though said if it's still cloudy it's still got a way to go. Imma put it in a secondary container for now and let it finish/clear up and we'll see
I just bottled a cranberry wine iv been working on for about 2 months. I cheaked the ph before pitching the yeast, but fermentation seemed to go pretty slowly. Tho that might have been fermenting with bread yeast instead of wine yeast.
I want to make a mead with wild flower honey and Red Star Premier Cuvee yeast, that taste like liquid candy. Any ideas for a recipe? My thoughts are pineapple, mango, honeydew, raspberry, blackberries but I’m not sure how that would come out along with pineapples especially since the enzyme likes to stop yeast from doing their thing.
I learned something new today
I used to work at a cranberry farm for a couple of years but still come back each fall for harvest. We were sorting the white ones out from the red because some of the buyers this year were a little picky, so i got to take home the "rejects," and now they're in the freezer for pressing later, they also gave me 3 jars of honey so I guess I'm making a small batch of cranberry mead this fall
Didn't know the white cranberries were a thing. I thought they added some cranberry flavoring to white grape juice or something. Super interesting to know where they come from. Though, kind of interesting they don't turn red when Ocean Spray pasteurizes the juice. ¯\_(ツ)_/¯
What kind of final gravity are we usually looking for? My first batch started at 1.086, today I noticed bubbles had stopped so I checked my gravity and we're at .998 after 16 days. Is that about finished probably or are there some sugars left? What fg means finished usually?
With something like this I'd want to backsweeten to 1.040 ish since it's quite tart. After fermentation yours will end at 1.000 or so though.
@@ManMadeMead oh yeah sorry I didn't specify, this was for a different recipe this was just a more general question about at what gravity I should expect fermentation to finish. The guy at the brew store yesterday though said if it's still cloudy it's still got a way to go. Imma put it in a secondary container for now and let it finish/clear up and we'll see
Intriguing!
I just bottled a cranberry wine iv been working on for about 2 months. I cheaked the ph before pitching the yeast, but fermentation seemed to go pretty slowly. Tho that might have been fermenting with bread yeast instead of wine yeast.
Hey! I learned something new!😮 Will try this recipe. I've had Chokecherry and Saskatoonberry mead, both are awesome!
Really Appreciate Your Video , Thanks ! 🐯🤠
Hey, I learned something new! 😀
I want to make a mead with wild flower honey and Red Star Premier Cuvee yeast, that taste like liquid candy. Any ideas for a recipe?
My thoughts are pineapple, mango, honeydew, raspberry, blackberries but I’m not sure how that would come out along with pineapples especially since the enzyme likes to stop yeast from doing their thing.
Thanks for taking one for the team on this whole white cranberry subject. I learned something today as well!
didnt know that
It's like making a lingonberry mead from store bought ingredients. They sell frozen lingonberries here, but not there.
First 🥇😂