Blackberry Melomel [2]
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Create a luscious Blackberry Melomel that harmoniously blends the fruity essence of fresh blackberries with the rich sweetness of honey. This ancient mead-style drink captures the spirit of summer in every sip. Perfect for gatherings or a cozy night in, it’s a delicious way to enjoy nature’s bounty and explore new flavors in your home fermentation journey.
ingredients
- 15 lbs fresh blackberries
- 4 ½ cups honey
- 1 tsp yeast nutrient
- 2 campden tablets
- 2 tsp pectic enzyme
- 1 packet wine yeast
steps
- 1.
Wash the blackberries thoroughly in clean water; remove any stems or leaves.
- 2.
In a large fermentation vessel, crush the blackberries to release their juice.
- 3.
Add 4 cups of honey to the crushed berries, mixing well until dissolved.
- 4.
Dissolve the campden tablets in a small amount of water and stir them into the blackberry mixture to inhibit wild yeast.
- 5.
Add the yeast nutrient and pectic enzyme, stirring to combine.
- 6.
Allow the mixture to sit for 24 hours.
- 7.
After 24 hours, sprinkle the wine yeast over the top and stir gently.
- 8.
Cover the fermentation vessel with a clean cloth, allowing air circulation while keeping debris out.
- 9.
Ferment the mixture in a cool, dark place for about 1-2 weeks, stirring daily until bubbling slows.
- 10.
After fermentation slows, strain the liquid through a fine mesh into a sanitized carboy, pressing the pulp to extract maximum juice.
- 11.
Dissolve the remaining ½ cup honey in a small amount of water and add it to the carboy, adjusting sweetness to taste.
- 12.
Seal the carboy with an airlock and let it ferment for an additional 4-6 weeks, racking as needed to clarify.
- 13.
Once fermentation is complete, bottle the melomel and age for at least 3 months before enjoying.
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