Corinthian Currant Melomel
Experience the rich and vibrant taste of Corinthian Melomel, a fruit-infused mead crafted from succulent currants and golden Monarch honey. This recipe allows the sweet and tart notes of the currants to meld beautifully with the honey, producing a luscious, aromatic beverage perfect for sharing or savoring on your own. Craft this unique mead at home and enjoy the fruits of your labor!
ingredients
- Currants: 13 lbs
- Pectic Enzyme: 3/4 tsp
- Monarch Baker's Special Honey: 15 lbs
- Yeast Nutrient: 2 tbsp
- Red Star Pasteur Red Wine Yeast: 1 packet
- Campden Tablets: 10 tablets - Usage:
- 5 tablets prior to fermentation
- 5 tablets at bottling time
steps
- 1.
Prepare the currants by gently busting their skins in a fermentation bag.
- 2.
Stir together all ingredients except the wine yeast into a primary fermenter. Add water to equal the batch to 5 gallons and add crushed Campden Tablets.
- 3.
Cover with a thin towel and wait 24 hours for sterilization.
- 4.
Sprinkle yeast over the juice and cover again. Ferment for 5-7 days.
- 5.
Remove pulp and siphon the melomel into a carboy, leaving sediment behind. Add water if necessary to maintain volume.
- 6.
Attach an airlock and ferment for an additional 4-6 weeks or until clear.
- 7.
Once clear, siphon off sediment, add crushed Campden Tablets, and bottle.
