Currant Melomel
Experience the enchanting blend of currants and honey with this Currant Melomel recipe. This sweet, fruity mead captures the rich flavors of dark currants, making it a wonderfully aromatic beverage. Perfect for sipping on a warm evening or as a unique addition to gatherings, this melomel is sure to impress with its vibrant color and luscious taste.
ingredients
- 3 lbs dark currants (fresh or frozen)
- 2 lbs honey (wildflower or clover)
- 1 gallon filtered water
- 1/2 tsp acid blend
- 1/4 tsp tannin
- 1 campden tablet (crushed)
- 1/2 tsp pectic enzyme
- 1 packet mead yeast (such as Lalvin D47 or EC-1118)
- 1/4 tsp yeast nutrient
steps
- 1.
Sanitize all equipment, including fermenter, stirring spoon, and any tools.
- 2.
In a large pot, bring 1/2 gallon of filtered water to a gentle boil, then remove it from heat.
- 3.
Stir in honey until fully dissolved, creating a mead must.
- 4.
Pour the remaining 1/2 gallon of cold filtered water into the fermenter.
- 5.
Add the currants, acid blend, tannin, crushed campden tablet, pectic enzyme, and the mead must to the fermenter.
- 6.
Top off the fermenter with additional filtered water to reach 1 gallon.
- 7.
Stir gently to mix all ingredients well.
- 8.
Cover the fermenter with a clean cloth and let it sit for 24 hours to allow the campden tablet to work.
- 9.
After 24 hours, sprinkle the yeast and yeast nutrient on top of the must without stirring.
- 10.
Seal the fermenter with an airlock and store in a cool, dark place (around 65-75°F) for fermentation.
- 11.
Allow fermentation to occur for about 3-4 weeks, until bubbling stops.
- 12.
Siphon the mead off the sediment into a sanitized secondary fermenter.
- 13.
Age in a cool, dark area for at least 3-6 months before bottling.
- 14.
Bottle your melomel and enjoy or allow further aging for even deeper flavors.
