steps

1. 1.

   Begin by sanitizing all equipment (carboy, airlock, stirring spoon, etc.) using potassium metabisulfite mixed with water.

2. 2.

   In a large pot, heat ½ gallon of filtered water to a simmer. Stir in the wildflower honey until fully dissolved to create your must, then remove it from heat.

3. 3.

   Add the remaining gallon of filtered water to cool the must. Once at room temperature, transfer to the sanitized carboy.

4. 4.

   Introduce the sliced strawberries and blueberries into the carboy, gently stirring to combine.

5. 5.

   Add the yeast nutrient and sprinkle the yeast over the mixture without stirring to allow for proper hydration.

6. 6.

   Secure the airlock onto the carboy and store it in a dark, temperature-controlled place (around 65-75°F) for fermentation.

7. 7.

   Let fermentation occur for 2-4 weeks until bubbling in the airlock slows significantly.

8. 8.

   After primary fermentation, siphon the melomel into a clean carboy, leaving sediment behind, and optionally add more fruit for enhanced complexity.

9. 9.

   Age the melomel for at least 3-6 months to develop its flavor fully, then bottle and savor your homemade Red & Blue Berry Melomel!