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Old 04-07-2009, 01:56 AM   #1
digdan
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Default Your favorite Melomel

Once the fruit season is in full effect I'm headed to orchards, but I have yet to decide what kind of melomel to make.

I need input on personal experiences and successes with melomels. What was the tastiest melomel you've made/had, and what were the pitfalls you ran into

I'm open for anything, citrus, berry, melon or otherwise.

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Old 04-07-2009, 12:49 PM   #2
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I made a plum melomel from black & Italian plums that just ROCKS! Double additions of fruit (1st in primary, 2nd in secondary), Just the right level of tartness, Beautiful red color from the skins, 12% ABV & goes down real smooth. It took 2 years before it was drinkable though, mostly due to the wildflower honey I used. Use clover, or alfalfa honey & it might be ready quicker. Everyone who tasted it just raved about it. I'll be making it again this year for certain, maybe a double batch.

If you're wanting to try a citrus melomel, I'd use zest only If I were you; I learned the hard way that the juice adds very little flavour to a mead, but it adds a great deal of acid. I've got a blackberry melomel going now, I'll let you know how it turns out in about a year & a half. Regards, GF.

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Old 04-07-2009, 02:05 PM   #3
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I've done well with blackberries, but most years I have a lot of blackberries to experiment with. I've made multiple batches of blackberry 'cider', by fermenting the crushed berries; then I add the honey to part of the crop.

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Old 04-07-2009, 03:53 PM   #4
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I did a Strawberry melomel last year when the price of Strawberries went way down that was really good.

Recipe I followed:

Strawberry Melomel

Ingredients:

9 lbs orange blossom Honey
1 lb clover honey
12 lb strawberries
Sweet Mead Yeast (White labs)

Procedure:

Clean and hull the strawberries; chop into a few pieces. (Don't crush
them or you'll have an impossible mess at racking.) Put them into a
sanitized plastic-pail primary.

Bring 2 gallons of water to a full boil. Remove from heat and
immediately add the honey; stir thoroughly. (This will sterilize the
honey without cooking the flavor out of it.) Cool to about 150-160F,
pour over the berries in the primary fermenter with 2 gallons more of cold water. Cool to pitching temperature (below 80F) and add yeast starter. Stir thoroughly to mix and aerate.

After 5 days, push the floating mass of strawberries down into the
fermenting mead (the equivalent of a winemaker's "punching down the
cap").

After the strawberries have become very pale--probably ten days or more-
- strain out as much of the strawberry mass as possible, then rack into
a glass carboy. Be prepared for the racking tube to clog. (A stainless
"Chore Boy" over the bottom end of the tube will help.)

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Old 04-07-2009, 04:56 PM   #5
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Does the flavor of strawberries carry through? Was this a medium, dry, or a sweet melomel?

Quote:
Originally Posted by JarrodH View Post
I did a Strawberry melomel last year when the price of Strawberries went way down that was really good.

Recipe I followed:

Strawberry Melomel

Ingredients:

9 lbs orange blossom Honey
1 lb clover honey
12 lb strawberries
Sweet Mead Yeast (White labs)

Procedure:

Clean and hull the strawberries; chop into a few pieces. (Don't crush
them or you'll have an impossible mess at racking.) Put them into a
sanitized plastic-pail primary.

Bring 2 gallons of water to a full boil. Remove from heat and
immediately add the honey; stir thoroughly. (This will sterilize the
honey without cooking the flavor out of it.) Cool to about 150-160F,
pour over the berries in the primary fermenter with 2 gallons more of cold water. Cool to pitching temperature (below 80F) and add yeast starter. Stir thoroughly to mix and aerate.

After 5 days, push the floating mass of strawberries down into the
fermenting mead (the equivalent of a winemaker's "punching down the
cap").

After the strawberries have become very pale--probably ten days or more-
- strain out as much of the strawberry mass as possible, then rack into
a glass carboy. Be prepared for the racking tube to clog. (A stainless
"Chore Boy" over the bottom end of the tube will help.)
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Old 04-07-2009, 07:27 PM   #6
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Only have done a few so far but the black raspberry melomel is easily my favorite. Ofcourse for that one I picked my own fresh berries and used locally produced unprocessed honey, so the ingredients were much higher quality than my other attempts. However this one is so good I will definitely be picking black raspberries again this summer for another batch.

Craig

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Old 04-07-2009, 08:40 PM   #7
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Blackberry sounds like something that will make my list. I would assume you use blackberry honey as well?

Anyone got a kickass blackberry melomel recipe they would like to share?

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Old 04-07-2009, 09:26 PM   #8
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Quote:
Originally Posted by digdan View Post
Blackberry sounds like something that will make my list. I would assume you use blackberry honey as well?

Anyone got a kickass blackberry melomel recipe they would like to share?

Blackberry is my favorite as well, in either wine or mead. No need to use expensive blackberry blossom honey. I like to use about 3 pounds of berries and about 1.75 quarts of honey per gallon to get to about 1.090. Follow the appropriate nutrient addition guidelines and, aside from possibly adding more or less berries in the primary and some more berries in the secondary and oak during bulk aging, that's pretty much all the recipe I use.
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Old 04-07-2009, 11:44 PM   #9
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Quote:
Originally Posted by digdan View Post
Does the flavor of strawberries carry through? Was this a medium, dry, or a sweet melomel?
You do get a good strawberry aroma as well as a strawberry flavor. It came out really good for being my second mead. Edit: it came out pretty medium as far as the sweetness, but still can kick your butt. The sweet mead yeast stopped at a good spot.
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Old 04-08-2009, 12:31 AM   #10
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Quote:
Originally Posted by summersolstice View Post
Blackberry is my favorite as well, in either wine or mead. No need to use expensive blackberry blossom honey. I like to use about 3 pounds of berries and about 1.75 quarts of honey per gallon to get to about 1.090. Follow the appropriate nutrient addition guidelines and, aside from possibly adding more or less berries in the primary and some more berries in the secondary and oak during bulk aging, that's pretty much all the recipe I use.
Hey SS, I have a Blackberry aging right now (4 months). I have some medium toast oak cubes. Is an ounce good for a 3-gallon batch?

PS sorry for the hijack.
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