BlackBerry Mead

So some of you know I brewed a very traditional mead years ago that was kinda forgotten in my closet.  Looking at my records we discovered that the brew was over 5 years old.  It is pure Blackberry Honey from Oregon.  Well today was bottling time.  I cleaned and sanitized my bottles (mostly 12oz'ers) and bottled them still with no carbonation.

Not having bottled in a long time I had forgotten how much it sucks.  Starting at 4pm and finishing up around 8.  Granted I was moving slow and letting the bottles soak.  Anyways, if you want to read the whole story of the BlackBerry Mead Click here.

Today this was sent off to the 2012 National Homebrewers Competition.  When I get the score I will post it up.

Adyan's Mead

Sweet Mead

 

Type: All Grain	Date: 4/10/2006
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 1.20 tsp Yeast Nutrient (Primary 3.0 days) Misc 21 lbs Honey (1.0 SRM) Sugar 100.00 % 1 Pkgs Champagne Yeast (White Labs #WLP715) Yeast-Champagne
Beer Profile
Est Original Gravity: 1.121 SG	Measured Original Gravity: 1.120 SG
Est Final Gravity: 1.028 SG	Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 12.27 %	Actual Alcohol by Vol: 15.16 %
Bitterness: 0.0 IBU	Calories: 563 cal/pint
Est Color: 3.5 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 10.00 lb
Sparge Water: 4.32 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 0 min Step Add to make 5 gallons of water and heat to 180.0 F over 0 min 180.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Flat	Volumes of CO2: N/A
Pressure/Weight: N/A	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 1,820.0 days
Storage Temperature: 70.0 F
Notes
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