Writer: Samuel Peters
From Orchard to Glass
Making stone fruit mead is a fun alternative to beer. Relying on honey and fruit — from cherries, peaches, and plums, to more exotic pitted fruits — for the fermentable sugars, the flavor combinations are endless.
Viking Blood (Cherry Melomel)
This is a cherry melomel named after the seafaring Nordic legends — the Vikings — from where it originated. So, if not for anything, make this mead simply for the lore. The honey, sourced from hives kissed by Nordic breezes lends its essence, while the cherries impart a tartness that balances its sweetness with a tantalizing acidity.
Peach Melomel
There are many ways of making a stone fruit mead, and they range from using fresh fruit to buying canned fruit, to juicing your fruit or buying the juice itself. This peach melomel recipe, which will be using canned peaches and Tupelo honey, is just one of the many ways to make a peach mead. It’s a good introductory recipe that is relatively easy and results in tasty mead. Feel free to substitute fresh peaches if they are in season.
