Fig Melomel
Unleash the flavors of autumn with Fig Melomel, a delightful mead blending ripe figs and rich wildflower honey. This exquisite concoction achieves a delicate balance of sweetness and subtle earthiness, complemented by optional fig leaves for an aromatic twist. Perfect for pairing with artisanal cheeses or enjoying among friends on a cozy evening, each sip reveals the essence of nature’s bounty.
ingredients
- 3 lbs fresh figs, chopped
- 3 lbs wildflower honey
- 1 gallon water
- 1 teaspoon acid blend
- 1 teaspoon yeast nutrient
- 1 packet wine yeast (e.g., Lalvin D47 or similar)
- 1/2 teaspoon potassium metabisulfite (optional, for sterilization)
- 1/4 teaspoon pectin enzyme (optional, for clarity)
- 1 oz fig leaves (optional, for added flavor)
steps
- 1.
Sanitize all equipment thoroughly to ensure a clean fermentation process.
- 2.
In a large pot, bring 1 gallon of water to a boil, then remove from heat and stir in the honey until fully dissolved.
- 3.
Add the chopped figs and fig leaves, if using, to the honey water, letting it steep for about 30 minutes.
- 4.
Allow the mixture to cool to room temperature.
- 5.
If using potassium metabisulfite, add it now and wait for 24 hours.
- 6.
Strain the mixture into a sanitized fermentation vessel, leaving behind the solids.
- 7.
Stir in the acid blend and yeast nutrient, ensuring everything is well dissolved.
- 8.
Sprinkle the wine yeast on top of the mixture; there’s no need to stir.
- 9.
Seal the fermentation vessel with an airlock and store it in a cool, dark place.
- 10.
Allow the melomel to ferment for about 4-6 weeks, checking periodically for activity.
- 11.
Once fermentation is complete, siphon the liquid into a clean container, being careful not to disturb the sediment.
- 12.
Age the melomel for at least 3-6 months before bottling.
- 13.
Serve chilled or at room temperature for the best flavors.
