Apricot Melomel
Experience the luscious blend of fresh apricots and rich honey in this homemade Melomel. This delightful mead captures the essence of summer with its fruity notes and natural sweetness, offering a refreshing sipper perfect for gatherings or quiet evenings. Enjoy the floral aroma and vibrant flavor that will impress and tantalize your taste buds.
ingredients
- 10 cups fresh apricots, halved and pitted
- 4 ½ cups honey
- 1 tsp yeast nutrients
- 1 ½ tsp acid blend
- ½ tsp pectic enzyme
- 4 tsp tannin
- Water (to make up to 1 gallon)
- 1 packet wine yeast
steps
- 1.
Sanitize all equipment to ensure cleanliness.
- 2.
In a large pot, gently mash the halved apricots to release their juice.
- 3.
Add honey to the pot, stirring until thoroughly dissolved.
- 4.
Incorporate yeast nutrients, acid blend, pectic enzyme, and tannin into the mixture.
- 5.
Pour water into the pot, stirring until the volume reaches one gallon.
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cooled, sprinkle the wine yeast over the surface and gently stir to combine.
- 8.
Transfer the mixture to a fermentation vessel, securing it with an airlock.
- 9.
Let it ferment in a cool, dark place for about 1 to 2 weeks until bubbling stops.
- 10.
After fermentation, siphon the Melomel into clean bottles, leaving sediment behind.
- 11.
Age the Melomel in a cool, dark place for at least one month before tasting.
- 12.
Enjoy your Honeyed Apricot Melomel chilled or at room temperature!
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