Raspberry Melomel

Raspberry Melomel

(1 gallon, 3.8 L)

Ingredients
3 pounds (1.63 kg) honey
2 pounds (0.91 kg) raspberries
1/2 cup sucrose (table sugar)
2 tsp. acid blend (like Vinacid R)
10 drops liquid pectic enzyme
1 tsp. yeast nutrient
1 packet Red Star Montrachet yeast

Step By Step
In a large, non-reactive kettle boil the honey and some water. The ratio should be one part honey to two parts water; use the empty honey container to measure the water. Boil for 10 to 20 minutes, skimming off any scum and foam.

Add the raspberries, gently crushed, to the hot honey and let cool until warm. If you did not boil the honey, treat the following step as your first step.

Add raspberries, honey, sugar and acid blend to your primary fermenter. I’d recommend a plastic fermenter with a lid and airlock. Mix thoroughly. Then add the pectic enzyme, yeast nutrient and enough cold, preboiled water to make one gallon, mixing well.

Disperse the yeast in one cup warm water. Let stand for 10 to 15 minutes. If the liquid is bubbly and frothy, add to the honey-berry mixture, stirring gently to disperse the yeast. If the yeast have not activated, it might mean your yeast is old or has lost its ability to rehydrate. In that case, buy a new packet from your local homebrew supplier.

Let stand in a warm place (70° to 78 °F/21 to 26 °C). Monitor the sugar level (specific gravity) to check for fermentation progression by using a hydrometer occasionally. Stir the must twice daily to keep the floating “cap” of fermenting fruit moist.

After the most vigorous fermentation period is over (about 5 to 10 days), strain the solid material out of the primary fermenter into another clean bucket. Siphon this liquid into a clean one-gallon jug and top up with cold, preboiled water if necessary. Top with a bung and fermentation lock.

Melomels need to be racked every two to three months, depending upon the amount of sediment in the bottom of the jug. The fermentation of this medium-sweet melomel may take a month to finish, and even when the yeast activity stops it may not be dry. Whatever turns out to be the case, you should rack three times before bottling. If necessary, top up with cold, preboiled water to prevent oxidation.

When racking, siphon the clear melomel into another clean one-gallon jug and top up with cold, preboiled water. Fit the jug with a clean bung and fermentation lock. After another week, check the titratable acidity (g/L) of your melomel. If it is much below 5 g/L or tastes flat, try adding your favorite acid blend in order to bring the TA up to around 7 g/L.

After the last racking and before bottling, if you have the equipment, you could filter the mead into a clean carboy. After the acid’s adjusted (and after you’ve filtered, if you did), potassium sorbate will prevent a re-fermentation in the bottle.

After waiting one month, if you wish to bottle your melomel, do so. Adding wine conditioner is an optional step that might improve the body and mouthfeel of the final product. If using, mix well into the wine before you bottle it. Bottle-age for 6 months before consumption.