Comments on: Matt’s Strawberry Melomel https://winemakersacademy.com/matts-strawberry-melomel/ Your Winemaking Educational Source Mon, 25 Jun 2018 06:37:22 +0000 hourly 1 https://wordpress.org/?v=6.5.3 By: Matt Williams https://winemakersacademy.com/matts-strawberry-melomel/#comment-335 Sat, 08 Mar 2014 21:33:00 +0000 http://winemakersacademy.org/?p=1960#comment-335 In reply to anonymous.

You’re absolutely correct!

I meant to specify that the potassium metabisulfite should be left for the end. Because the strawberries were frozen and because honey is naturally anti-microbial it’s not necessary to use potassium metabisulfite in the beginning.

Thank you for pointing this out. I have since updated the post to avoid future confusion.

Cheers!

Matt

]]> By: anonymous https://winemakersacademy.com/matts-strawberry-melomel/#comment-334 Wed, 05 Mar 2014 18:05:00 +0000 http://winemakersacademy.org/?p=1960#comment-334 In the recipe, you don’t say to add the yeast 24 hours after adding the “additives,” which include potassium metabisulfite. Won’t adding all at once significantly hamper the ability of the yeast to reproduce? Most recipes say to wait a while after adding the sulfites to pitch the yeast.

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