Huckleberry Melomel
Immerse yourself in the captivating blend of wild huckleberries and sweet clover honey with this huckleberry harmony mead recipe. This refreshing melomel captures the essence of summer berries while balancing the richness of honey, creating a magical beverage that is perfect for summer gatherings or cozy nights by the fire. Enjoy the natural sweetness and vibrant flavors in every sip.
ingredients
- 3 lbs wild huckleberries (fresh or frozen)
- 3 lbs clover honey
- 1 gallon water
- 1 packet of mead yeast (e.g., Lalvin D-47 or EC-1118)
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme (optional)
- 1/4 tsp potassium metabisulfite (for sanitation)
- 1/4 cup lemon juice (freshly squeezed)
steps
- 1.
Sanitize all equipment, including fermentation vessels, airlocks, and stirring utensils.
- 2.
In a large pot, mix 1 gallon of water and honey over low heat, stirring gently until dissolved.
- 3.
Remove from heat and let the honey-water mixture cool to room temperature.
- 4.
Rinse huckleberries and lightly crush them to release their juices.
- 5.
In a fermentation vessel, add the crushed huckleberries and pour in the cooled honey-water mixture.
- 6.
Add lemon juice, yeast nutrient, and pectic enzyme (if using), then stir gently to combine.
- 7.
Sprinkle the mead yeast over the top and let it rest for 15 minutes without stirring.
- 8.
Gently stir the mixture to incorporate the yeast.
- 9.
Seal the fermentation vessel with an airlock and place it in a dark, temperature-controlled environment (around 68-72°F).
- 10.
Allow fermentation for 4-6 weeks, monitoring airlock activity.
- 11.
Once fermentation slows, siphon the melomel off the sediment into a clean secondary fermenter.
- 12.
Age the melomel for an additional 2-6 months, tasting periodically until desired flavor is achieved.
- 13.
Bottle the huckleberry mead and let age for at least another month before enjoying.
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