Recipe Type: All Grain
Yeast: Montrachet
Yeast Starter: yep...no reading taken,
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.?
Final Gravity: dont know
Boiling Time (Minutes): 1
Color: greenish brown
Primary Fermentation (# of Days & Temp): 15 days at 72F
Additional Fermentation: 6+months in tertiary for clearing
Secondary Fermentation (# of Days & Temp): 30 days of 72F
Tasting Notes: dunno yet but it's annoying i HAVE to put something here

Hey everybody, I just whipped up a melomel today (I think). I've had 10lbs of costco clover honey with plans to make a mead for a while but didn't know what to do. I went to the store and this is what I ended up with.

6.5lbs of Kiwi
.5lbs of white seedless grapes
10lbs clover honey
1+ lbs of Pure palm sugar.
1 tbsp of irish moss
1 tbsp of citric acid


So I got a gallon of water to about 190F and broke up the palm sugar brick I got (Never used it before but it smells like limeish cotton candy!) dissolved it in the water then dumped it on the cut up kiwis and blended grapes in the bucket. I then mixed the honey in a gallon of 140F water and made sure it was dissolved well. That goes into the bucket with the other fruit. I then topped up with cold water to about 5.5 gallons total. Once it finishes cooling I will dump in a starter I made that's ready to go. I really hope this turns out well but I've got no idea how this will be.

Anyone have any stories or experience brewing with Kiwis or pure palm sugar?