Bullace and Sultana Melomel
Bullace and Sultana Melomel
ingredients
- Bullace: 4.4 lbs
- Sultanas: 0.55 lbs
- Honey: 1.9 lbs (preferably light floral honey)
- Pectolitic enzyme: ½ tablet
- Gervin varietal D yeast: 1 sachet
- Yeast nutrient: 0.1 oz
- Campden tablets: 2
- Boiled water: 1.2 gallons
- Additional honey: For back sweetening
steps
- 1.
Begin by washing the bullace thoroughly, removing any stems or leaves.
- 2.
In a large pot, combine the bullace and sultanas with the boiled water, allowing it to steep for one hour.
- 3.
Crush the fruit slightly to release juices, then stir in the honey until dissolved.
- 4.
Dissolve the Campden tablets in a small amount of water and add to the mixture to inhibit wild yeasts.
- 5.
After 24 hours, sprinkle the pectolitic enzyme over the mixture and let sit for another 24 hours.
- 6.
Add the yeast nutrient and sprinkle the yeast over the surface of the fruit mixture. Gently stir to combine.
- 7.
Cover with a clean cloth and let ferment at room temperature for about 1-2 weeks, stirring daily.
- 8.
Once fermentation is complete, transfer to a clean carboy or container, adding potassium sorbate to stabilize.
- 9.
Sweeten the melomel to taste with additional honey if desired, then bottle it up. Store in a cool, dark place to mature.
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