Blackberry Melomel
Experience the vibrant fusion of sweet blackberries and rich honey in this delightful Blackberry Melomel. This fruit-infused mead boasts a beautiful, deep color and a balance of tart and sweet flavors, perfect for sipping on a warm evening or sharing at gatherings. With simple ingredients and an easy brewing process, you'll be amazed at this enchanting elixir!
ingredients
- 4 lbs fresh blackberries, crushed
- 3 lbs wildflower honey
- 1 gallon water
- 1 teaspoon acid blend
- 1 teaspoon pectin enzyme
- 1 teaspoon yeast nutrient
- 1 package wine yeast (such as EC-1118)
- Optional: 1 tsp potassium sorbate (for stabilization)
steps
- 1.
Start by preparing the blackberries: wash and crush them in a clean fermenter to release their juices.
- 2.
In a separate pot, heat 1 gallon of water until warm (not boiling).
- 3.
Add the wildflower honey to the warm water, stirring until fully dissolved. This creates your must.
- 4.
Pour the honey-water mixture over the crushed blackberries in the fermenter.
- 5.
Stir in the acid blend and pectin enzyme, ensuring all ingredients are well combined.
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cooled, sprinkle yeast nutrient on top and pitch the wine yeast into the mixture.
- 8.
Seal the fermenter with an airlock, and place it in a dark, temperature-controlled area (about 65-75°F).
- 9.
After about 1-2 weeks, when fermentation slows, siphon the liquid into a clean secondary fermenter, leaving sediment behind.
- 10.
If desired, add potassium sorbate to stabilize the mead.
- 11.
Allow it to age for at least 3-6 months before bottling.
- 12.
Once aged, bottle your Blackberry Melomel and enjoy it chilled or at room temperature.
