Pomegranate Melomel F.L.G.
Ingredients
1.5 gal Honey
8 Lemons
5 Black Tea Bags
12 Pomegranate's (Juice from)
3.5 cups Beet liquor (Filtered water from cooked beets) - mostly just for color
2 Tbsp Cardamom
11.5 quarts Water
1 pkg Champagne Yeast
8 Lemons
5 Black Tea Bags
12 Pomegranate's (Juice from)
3.5 cups Beet liquor (Filtered water from cooked beets) - mostly just for color
2 Tbsp Cardamom
11.5 quarts Water
1 pkg Champagne Yeast
Methods/steps
Final size of batch was about 4 1/2 gallons
Potential Alcohol Reading at start was 16.2% - Final Potential Alcohol Reading was 1.5% for a Specific Gravity of 1.011 - with 14.7% Alcohol
This mead settled quickly leaving a beautiful, clear dark golden amber color.
We heated the honey with a little water, and then added the Pomegranate Juice (4 hours work to get!), lemons, tea bags, beet liquor (for coloring - filter it through a coffee filter!) and the cardamom. After it was off the burner, we added cold water until we got the right reading on the hydrometer. When it had cooled to below 90 degrees Fahrenheit we added the yeast, mixed it and poured it through a funnel into the carboy.
Comments:
The batch took less than a month to go to 14.7% alcohol, at which point the mixture quit working. We find that we like sweeter meads rather than dry meads because we felt this was so bitter we were even cooking with it while it was green. About nine months after we made the mead, however, we submitted a bottle to a wine competition, along with others we had made more recently which we thought were better. To our surprise, out of almost 100 wines, this mixture took fourth place in the overall DRY category. When we tasted a little of it at this point, we found that it really had mellowed out well and understood why it scored so well. We still prefer sweeter meads, but now we're sorry we wasted so many green bottles by cooking with it!
Source: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Fred & Leigh Griffith
Mead Lover's Digest #505, 26 October 1996
Potential Alcohol Reading at start was 16.2% - Final Potential Alcohol Reading was 1.5% for a Specific Gravity of 1.011 - with 14.7% Alcohol
This mead settled quickly leaving a beautiful, clear dark golden amber color.
We heated the honey with a little water, and then added the Pomegranate Juice (4 hours work to get!), lemons, tea bags, beet liquor (for coloring - filter it through a coffee filter!) and the cardamom. After it was off the burner, we added cold water until we got the right reading on the hydrometer. When it had cooled to below 90 degrees Fahrenheit we added the yeast, mixed it and poured it through a funnel into the carboy.
Comments:
The batch took less than a month to go to 14.7% alcohol, at which point the mixture quit working. We find that we like sweeter meads rather than dry meads because we felt this was so bitter we were even cooking with it while it was green. About nine months after we made the mead, however, we submitted a bottle to a wine competition, along with others we had made more recently which we thought were better. To our surprise, out of almost 100 wines, this mixture took fourth place in the overall DRY category. When we tasted a little of it at this point, we found that it really had mellowed out well and understood why it scored so well. We still prefer sweeter meads, but now we're sorry we wasted so many green bottles by cooking with it!
Source: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Fred & Leigh Griffith
Mead Lover's Digest #505, 26 October 1996
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