Sweet Mulberry Melomel (Morat)
Mulberry Melomel (Morat)
ingredients
- 3-4 lbs fresh mulberries, cleaned and stems removed
- 3 lbs honey (wildflower or clover recommended)
- 1 gallon water
- 1 tsp yeast nutrient
- 1 pack of wine yeast (Lalvin 71B or similar)
- 1/4 tsp potassium metabisulfite (optional, for sanitation)
- 1/4 tsp pectic enzyme (optional, for clarity)
steps
- 1.
In a clean pot, combine mulberries with enough water to fully submerge them. Bring to a gentle boil to soften the berries.
- 2.
Once softened, mash the mulberries to release their juices, then strain the mixture into a fermentation vessel, discarding the solids.
- 3.
Stir in honey to the warm mulberry juice until fully dissolved, then add the remaining water to achieve a total volume of 1 gallon.
- 4.
If using, dissolve potassium metabisulfite in a small amount of water and add to the mixture for sanitization.
- 5.
Incorporate pectic enzyme and yeast nutrient, stirring thoroughly. Allow the mixture to cool to room temperature.
- 6.
Once cooled, gently sprinkle the wine yeast on top and lightly stir to incorporate.
- 7.
Cover the fermentation vessel with a sanitized airlock and let it ferment in a dark, cool place (68-72°F) for 4-6 weeks.
- 8.
After fermentation, siphon the melomel into another sanitized vessel to rack, leaving sediment behind.
- 9.
Age the melomel for at least 3 months, tasting periodically for flavor development. Bottle when ready.
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