Spiced Raisin Melomel S.B.
Ingredients
20 lbs honey (strong flavored ones work best)
2 lbs dark raisins (haven't tried white ones yet)
2 Tbsp whole cloves (DON'T use ground ones)
1 oz citric acid
Water to 5 gal
1 pkg yeast (I use Red Star Montrachet)
2 lbs dark raisins (haven't tried white ones yet)
2 Tbsp whole cloves (DON'T use ground ones)
1 oz citric acid
Water to 5 gal
1 pkg yeast (I use Red Star Montrachet)
Methods/steps
Dissolve honey in water, add raisins and cloves, & bring to a simmer (don't boil) for about 5 minutes.
Let cool to 95 degrees or so, reserving a small portion to start yeast.
Start yeast and add to must in primary fermentation container.
Rack to carboy after a week, removing raisins and cloves and topping off with water.
Rack again after 3 months and bottle @ 6 months.
Let cool to 95 degrees or so, reserving a small portion to start yeast.
Start yeast and add to must in primary fermentation container.
Rack to carboy after a week, removing raisins and cloves and topping off with water.
Rack again after 3 months and bottle @ 6 months.
Comments:
This is a recipe that I invented, and has become one of my favorites. It has a fairly strong flavor and is great when mulled. I didn't know whether to call it a metheglin or a melomel as it has both spices and fruit, so I decided to give up and coin my own word "melometh".
This can be drinkable after 3 or 4 months but its best to wait a full year to age properly.
Source: Sam Bennett
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Mead Lover's Digest #427, 29 August 1995
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