steps

1. 1.

   Begin by zesting and juicing the grapefruits, collecting as much juice as possible.

2. 2.

   In a large pot, combine grapefruit juice, zest, and enough water to make one gallon.

3. 3.

   Gently warm the mixture and fully dissolve the honey, ensuring it mixes well.

4. 4.

   Once dissolved, remove from heat and allow to cool slightly.

5. 5.

   Stir in pectic enzyme and crushed Campden tablet; let sit for 24 hours to eliminate wild yeast.

6. 6.

   After 24 hours, add the tannin and wine yeast, stirring gently to incorporate.

7. 7.

   Transfer the mixture to a sanitized fermentation vessel and attach an airlock.

8. 8.

   Allow the melomel to ferment in a cool, dark place for about 3-4 weeks, or until fermentation activity slows.

9. 9.

   Once fermentation is complete, add the fining agent, then siphon the melomel into a clean vessel, leaving sediment behind.

10. 10.

    Stabilize the melomel by adding potassium sorbate and mix gently.

11. 11.

    Bottle your melomel and let it age for at least 3 months to develop the best flavor.