Blackberry Melomel
This exquisite blackberry honey wine combines the rich, floral notes of wildflower honey with the tartness of freshly mashed blackberries. Perfect for summer gatherings or cozy evenings, this homemade mead captures the essence of nature in each sip. The addition of pectic enzyme enhances clarity, while a subtle fermentation adds a delightful complexity, making this a unique beverage to showcase.
ingredients
- 3 lbs. wildflower honey
- 1 lb. blackberries, lightly mashed
- 1 tsp. acid blend
- 1/2 tsp. pectic enzyme
- 1/2 packet wine yeast (Lalvin 7 1 B recommended)
- Yeast nutrient
steps
- 1.
In a large, sanitized fermentation vessel, combine the wildflower honey and 1 gallon of warm water, stirring until the honey is fully dissolved.
- 2.
Add the lightly mashed blackberries and gently mix to incorporate.
- 3.
Sprinkle in the acid blend and pectic enzyme, stirring well.
- 4.
Allow the mixture to sit for about 30 minutes to help break down the fruit and release its flavors.
- 5.
After 30 minutes, add the wine yeast and yeast nutrient, stirring gently to combine.
- 6.
Cover the vessel with a sanitized airlock and place it in a dark, cool area to ferment for 1-2 weeks, or until fermentation activity slows.
- 7.
Once fermentation is complete, siphon the wine into sanitized bottles, leaving sediment behind, and seal.
- 8.
Let the wine age in a cool, dark place for at least 3 months before enjoying, allowing the flavors to meld beautifully.
