recipes

The Claypool Nano-Brewery

Batch 78 - Cherry Melomel

Ingredients (2.5 gallons)

7.5 lbs. Honey
2.5 tsp Yeast Nutrient
2 tsp Acid blend
0.5 tsp Irish Moss
4 lbs. Frozen Cherries
1 pkg. Red Star Pasteur Champagne yeast (7 gr.)
1.25 gallons Filtered tap water
1 gallons Distilled water

O.G.: 1.099
F.G.: 0.995

Add honey, acid blend, yeast nutrient and Irish Moss to 1.5 gallons of filtered water at boil for 15 minutes.
At 15 minutes add cherries and turn off heat.
Cool and add to 1 gallon chilled distilled water in fermenter.
Pitched yeast at 80 degrees.

Brew Date: 07/30/95

Fermented 12 days in Primary
Racked to second on 08/10/95 - S.G. 0.996
Fermented 30 days in Second
Racked to third on 09/09/95 - S.G. 0.996
Fermented 07 days in Third
Racked to fourth on 09/16/95

Bottle Date: 09/16/95