Cranberry Melomel
Indulge in the festive flavors of this homemade cranberry melomel, a delightful honey wine that fuses the tartness of cranberries with the rich sweetness of honey. Crafted with simple ingredients, this mead is perfect for winter gatherings or quiet evenings by the fire. Let this aromatic blend captivate your senses and enhance your holiday feasts!
ingredients
- 2 lbs cranberries, fresh or frozen
- 1 lb raisins
- 3 lbs honey
- 1 Campden tablet
- 1 tsp nutrients
- 4 tsp pectic enzyme
- 1/4 tsp acid blend
- 1 packet wine yeast
- Water
steps
- 1.
Rinse the cranberries thoroughly and crush them to release their juices. If using frozen cranberries, thaw them first.
- 2.
In a large pot, combine the crushed cranberries, raisins, and 2 gallons of water. Bring to a gentle boil, then simmer for 10 minutes.
- 3.
Remove the pot from heat and let it cool to room temperature.
- 4.
Once cooled, add the crushed Campden tablet to sanitize the mixture, stirring well.
- 5.
After 24 hours, stir in the nutrients, pectic enzyme, acid blend, and honey until fully dissolved.
- 6.
Sprinkle the packet of wine yeast on top of the mixture without stirring, and cover the pot with a clean cloth.
- 7.
Allow the mixture to ferment in a dark, warm place for about 5 to 7 days, stirring daily.
- 8.
Once fermentation slows (bubbles lessen), strain the liquid into a sanitized fermentation vessel, leaving solids behind.
- 9.
Siphon the melomel into clean bottles, sealing them with corks.
- 10.
Let the melomel age in a cool, dark place for at least 3 months before tasting; longer aging will enhance its flavors.
