It's time to make another Melomel. That is a mead with fruit additions. This specific melomel is made with blueberries, raspberries, and blackberries. I'm going a bit overboard with the fruit to really bring out some of the character. For those that follow my blog, this recipe uses all the mead tricks and staggered nutrient additions. Here is how you do it:
Things you'll need (These are Amazon Affiliate links. You don't have to use them, but they definitely support the content):
1 Gallon of filtered water
4lbs of raw honey (your choice but go local)
4 lbs of mixed fruit (your choice) frozen is best. I used Member's Mark Berry blend from Sam's Club.
Things that make life easier but aren't necessary
Begin warming up 4lbs of honey by adding your honey (the entire sealed container) into a pitcher or bucket of hot tap water. Faucet temp is fine.
In a pot, add your fruit and a cup of water. Bring to a boil.
Turn off the heat to the fruit and let it come to room temperature.
While your fruit is coming down in temperature (bring it under 78F or 25.5C), sanitize your fermenter by following the instructions on your sanitizer
In your fermenter, add your water and honey and mix well.
Be sure to shake the honey and water mixture well in your fermenter to aerate.
Add 1.5g go ferm and 5g of yeast to 125ml of water at (110F or 43C) and let it sit for 10 minutes.
Once your fruit is down to temp, add to your fermenter with 1tsp of pectic enzyme (this helps the fruit break down and the mead clear up later).
Add .5g of Fermaid O and Fermaid K.
Seal up and add your airlock to let fermentation begin.
Room temp should be between 68F and 78F (20C and 25C).
After 12 hours punch down the cap with a sanitized utensil 3 times a day(Punching down means pushing the fruit down and getting it wet. Stir well to add more oxygen)
After 24 hours add another .5g of Fermaid O and Fermaid K. Don't forget to punch down the cap.
After 48 hours add another .5g of Fermaid O and Fermaid K. Don't forget to punch down the cap.
Continue to punch the cap down 1-2 times a day but ONLY stir gently as more oxygen starts to become bad at this point.
After 7 Days add another .5g of Fermaid O and Fermaid K.
Punch down the cap gently every other day until you reach final gravity or 3 weeks (whichever is first)
After fermentation is complete, bottle your mead and enjoy after 30 days.
If you opt to not use nutrients, let age for 1 year.
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