Dewberry Archives - Build The Bottle https://www.buildthebottle.com/tag/dewberry/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Thu, 12 Nov 2020 01:39:19 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Dewberry Archives - Build The Bottle https://www.buildthebottle.com/tag/dewberry/ 32 32 218777377 Dewberry Mead Recipe D.I.Y. https://www.buildthebottle.com/2020/11/12/dewberry-mead-recipe/ https://www.buildthebottle.com/2020/11/12/dewberry-mead-recipe/#respond Thu, 12 Nov 2020 01:39:15 +0000 https://www.buildthebottle.com/?p=10711 Dewberry Mead Recipe D.I.Y. enjoy this mead it and share it with all your friends and family it is beyond delicious!

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Dewberry Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dewberry Mead Recipe? You now have no reason to look any further you have just found what you have been looking for!

Ingredients:

Step 1
  • 3 lbs of wildflower honey
  • 3 lbs of dew berries
  • 1 whole allspice seed, cracked
  • 1 whole clove, crushed
  • 1 inch strip of dried orange peel (fresh zest will work, too)
  • 1 splash of lemon juice
Step 2
  • 1/2 packet of brewing yeast

Directions

Step 1

Combined all your ingredients into your carboy, be careful if you are using fresh orange peel to remove as much of the pith as you can.

Use organic oranges to avoid having to remove the wax from the peel. Using nonorganic scrub the peel till the wax is removed.

Top off till the 2 water mark with water make sure there is space on top for carbonation.

Step 2
  • yeast

Wait till the mead has cooled.

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Dewberry Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Dewberry Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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]]> https://www.buildthebottle.com/2020/11/12/dewberry-mead-recipe/feed/ 0 10711 Dewberry Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/dewberry-wine-recipe-d-i-y/ https://www.buildthebottle.com/2020/05/03/dewberry-wine-recipe-d-i-y/#respond Sun, 03 May 2020 01:56:36 +0000 http://www.buildthebottle.com/?p=4701 Dewberry Wine Recipe D.I.Y.Dewberry Wine Recipe D.I.Y. a wine to treasure and enjoy with all those friends that love the great out doors!

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Dewberry Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Dewberry Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Dewberry Wine Recipe’s in the world.

Ingredients

Step 1
  • 4 lbs. blackberries or dewberries
  • 2 1/4 1bs. sugar (or specific gravity of 1.090)
  • 1/2 tsp. Super Ferment yeast nutrient
  • 1/2 tsp. pectic enzyme powder or 4 drops liquid pectic enzyme
  • 1 gallon water
  • 1 campden tablet (crushed and dissolved in 1/4 cup hot water)
Step 2
  • 1 pkg EC-1118 Wine yeast or other wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

The fruit should be picked when ripe and wash well.

Place the fruit in primary fermenter and crush. Pour 1 gallon hot water over fruit and add the dissolved campden tablet and sugar. Stir well. Cover.

Add remaining ingredients except yeast. Stir well to dissolve sugar, cover and forget about it for 12 hours.

Wait 12 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the raspberry wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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