Strawberry Melomel J.L.
Ingredients
10 lbs citrus honey
10 lbs frozen strawberries
2 cinnamon sticks
1/2 tsp ground mace
2 tsp yeast energizer
champagne yeast
10 lbs frozen strawberries
2 cinnamon sticks
1/2 tsp ground mace
2 tsp yeast energizer
champagne yeast
Methods/steps
I started by boiling citrus honey with yeast energizer and 2 gal. of water then pitching champagne yeast into the primary for three days.
Then I brought frozen strawberries to 170F for 15 minutes with cinnamon and mace in 2 gallons of water which I cooled and added to the primary.
The ferment continued for a week at which time I siphoned to a carboy.
It cleared nicely in six weeks when I bottled.
Then I brought frozen strawberries to 170F for 15 minutes with cinnamon and mace in 2 gallons of water which I cooled and added to the primary.
The ferment continued for a week at which time I siphoned to a carboy.
It cleared nicely in six weeks when I bottled.
Comments:
It was tasty after about 2 months and now at five months it is a gentle mix of berries at the nose over a subtle honey afterglow/taste.
I'm trying to keep half the batch for eight months of aging. With luck.......
Source:
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Jim Laukes
Mead Lover's Digest #422, 31 July 1995
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