Fig Melomel
Experience the exquisite blend of figs and honey in this Fig Melomel—a luscious honey wine infused with dried figs and zesty citrus. This unique beverage captures the essence of autumn with its aromatic sweetness, making it a perfect companion for gatherings or quiet evenings. With just a few ingredients and a simple fermentation process, you can create an irresistible mead that elevates your sipping experience.
ingredients
- 2 lbs dried figs
- 2 Campden tablets
- 1 tsp pectic enzyme
- 2 cups honey
- 1 lemon, juice and rind
- 1 orange, juice and rind
- 1 tsp nutrients
- 1 packet wine yeast
- Water (as needed)
steps
- 1.
Sterilize all equipment and workspace to prevent unwanted bacteria during fermentation.
- 2.
Crush the Campden tablets and dissolve them in a small amount of water; add this solution to a fermentation vessel with the dried figs.
- 3.
Add the pectic enzyme to the figs, mixing gently, and let it sit for 24 hours to maximize flavor extraction.
- 4.
In a separate pot, combine honey, lemon juice, lemon rind, orange juice, and orange rind with water, bringing it to a gentle boil to form a syrup.
- 5.
Cool the syrup, then pour it over the figs in the fermentation vessel, adding enough water to fill the vessel to approximately 5 gallons.
- 6.
Stir in the nutrients and sprinkle the wine yeast over the mixture.
- 7.
Seal the vessel with an airlock and set it in a dark, warm place for fermentation.
- 8.
After about 4-6 weeks, or when fermentation appears to have stopped, siphon the mead into clean bottles, leaving sediment behind.
- 9.
Age the melomel for at least 3 months before tasting, allowing the flavors to develop and mature.
