Category: recipes
Making Melomels – How to Make the Best Fruit Mead
1 gal Mead Recipe
If you don’t have a recipe or protocol, this works… (Is a great way to start learning the process.)
Sanitize everything (Hands included) that touches the Must / Mead.
1 gallon Spring Water
3 Pounds Honey (Warm the honey in some hot water for 15 – 20 minutes)
1 Packet (5grams) Cote Des Blanc Yeast (Or yeast of your choice)
Fill jug with 1/2 gallon warm spring water (100 Deg F +- a bit)
Pour warmed honey in and shake the dickens out of it to dissolve the honey and incorporate some air.
Fill the jug to the top of the shoulder on the jug with additional spring water.
Check your Gravity with a hydrometer. Should be somewhere near 1.105
Add nutrients following the protocol of your choice. (SNA. TOSNA 2.0 or 3.0)
Sprinkle in the yeast and shake it again.
Position an airlock and place in a roughly 65 Deg F location.
Wait for it to complete primary fermentation (Somewhere near 1.010 SG and likely about 30 days then rack from the lee’s.)
Add 3 pounds blueberries – Freeze them for at least 24 hours prior – Helps break down the skin and release the juice. You can thaw them prior to adding if you want but not necessary. (You could add the berries to primary instead and remove when primary is nearly complete just be sure to thaw them prior to adding them.)
After 10 days if added in secondary remove the berries and rack from the lees. Check your SG again if not at 1.000 then let it “finish” for a few weeks.
Rack form the lees as necessary
After it is done taste it. It may need to be clarified and require a little vanilla and acid to round out the flavors.
Bottle and age it for 3 – 9 months (Longer is better)
