Boysenberry Melomel
Immerse yourself in the sweet and tangy world of this robust boysenberry honey mead. This recipe balances the rich flavors of clover or wildflower honey with vibrant boysenberry notes, producing a unique beverage perfect for any occasion. With a blend of yeasts and nutrients, your mead will ferment beautifully, resulting in a complex and delightful drink that's bursting with character.
ingredients
- 14.2 lbs clover honey (or wildflower honey)
- 4 oz boysenberry concentrate (primary fermentation)
- 2 oz boysenberry concentrate (optional for secondary fermentation)
- Water to make 5 gallons
- 3 packets Lalvin 71B yeast
- 12.5 g Go-Ferm
- 8.4 g Fermaid O
- 12.4 g Fermaid K
- 10.5 g DAP (diammonium phosphate)
steps
- 1.
In a sanitized fermentation vessel, combine the honey and water, stirring until fully dissolved.
- 2.
Add the 4 oz of boysenberry concentrate, mixing well.
- 3.
In a separate container, hydrate the 3 packets of Lalvin 71B yeast with 12.5 g Go-Ferm, allowing it to activate for about 15 minutes.
- 4.
Once the yeast is ready, add it to the fermentation vessel and mix gently.
- 5.
Add 8.4 g Fermaid O, 12.4 g Fermaid K, and 10.5 g DAP to the mixture, ensuring all nutrients are well incorporated.
- 6.
Seal the fermentation vessel with an airlock and place it in a dark, temperature-controlled environment between 65°F and 75°F.
- 7.
Allow primary fermentation to occur for about 2-4 weeks or until bubbles cease.
- 8.
If desired, add the 2 oz of boysenberry concentrate for secondary fermentation, stirring gently.
- 9.
Transfer to a sanitized secondary vessel and let it age for an additional 2-6 months, tasting periodically until it reaches your preferred flavor profile.
- 10.
Bottle and enjoy your homemade boysenberry honey mead!
