Melon Melange Mead
"Enzyme Infused Melon mead - A smooth and well-rounded mead enhanced with the addition of pectic enzyme."
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Experience a unique blend of sweet melon flavors in this well-rounded mead infused with pectic enzyme for a smooth finish. Perfect for warm summer evenings or as a refreshing treat any time of year.
ingredients
- 3 lbs honey
- 4 lbs mixed melons (watermelon, cantaloupe, honeydew), cubed
- 1 gallon water
- 1 tsp pectic enzyme
- 1 pack champagne yeast
- 1 lemon, juiced
- 1 cinnamon stick
- 4 cloves
steps
- 1.
In a large pot, heat water and honey until dissolved. Add melons, lemon juice, cinnamon, and cloves.
- 2.
Bring to a boil then reduce heat and simmer for 30 minutes. Remove from heat.
- 3.
Allow mixture to cool to room temperature, then add pectic enzyme and champagne yeast. Stir well.
- 4.
Transfer mixture to a fermenting vessel and seal with an airlock.
- 5.
Ferment for 2-4 weeks, then strain and bottle. Age for at least 6 months before serving.
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