Acai Berry Pomegranate Session Mead
This vibrant, floral mead harmonizes the rich sweetness of wildflower honey with the tartness of acai and pomegranate purées. Enhanced by a touch of wine tannin and balanced with pectic enzyme, this refreshing drink is perfect for warm evenings or special gatherings. Allow the flavors to meld and mature for a unique taste experience that celebrates nature's bounty!
ingredients
- 1.5 lbs wildflower honey
- 8 oz aseptic acai puree
- 8 oz aseptic pomegranate puree
- 1/4 tsp wine tannin
- 1/2 tsp pectic enzyme
- 1 package Lalvin EC-1118 yeast
- 1 tsp Fermaid O yeast nutrient
- Water to 1 gallon
steps
- 1.
In a large sanitized fermenter, warm 1 quart of water and dissolve honey until fully incorporated.
- 2.
Add the acai and pomegranate purées, stirring well to combine.
- 3.
Stir in the wine tannin and pectic enzyme.
- 4.
Fill the fermenter with water until it reaches the 1-gallon mark, stirring to mix.
- 5.
Let the mixture cool to room temperature before adding the Lalvin EC-1118 yeast and Fermaid O yeast nutrient.
- 6.
Cover the fermenter with an airlock and place it in a dark, cool area to ferment for 4-6 weeks, or until bubbling slows.
- 7.
Seal the bottles and age for at least 2 months for the flavors to develop fully before enjoying.
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