Loganberry Melomel
Discover the exceptional fusion of tart loganberries and honeyed sweetness in this delightful loganberry melomel. This mead showcases vibrant berry notes complemented by the richness of grape juice, making it an ideal beverage for gatherings or quiet evenings at home. With a straightforward process, you can craft a luscious mead that will enchant your guests.
ingredients
- 2 1/2 pounds fresh loganberries
- 1/2 cup orange juice, room temp
- 1 tsp pectic enzyme
- 1 package mead yeast
- 1 tsp yeast nutrient
- 1 optional Campden tablet
- 1 tsp acid blend
- 2 1/2 pounds honey
- 1 cup grape juice concentrate
steps
- 1.
Rinse the loganberries under cool water and gently crush them to release their juices.
- 2.
In a sanitized fermentation vessel, combine the crushed loganberries, orange juice, pectic enzyme, and the optional Campden tablet (if using) to minimize bacteria. Let rest for 24 hours.
- 3.
Add the honey, acid blend, yeast nutrient, and grape juice concentrate, stirring until the honey is fully dissolved.
- 4.
Sprinkle the mead yeast on top of the mixture and stir gently to combine.
- 5.
Cover the fermentation vessel with a clean cloth or fermentation lock and allow it to ferment for 7 to 14 days, stirring daily.
- 6.
Once fermentation slows and bubbles decrease, strain the liquid to remove solids and transfer to a clean secondary fermentation vessel.
- 7.
Allow the mead to age for about 4 to 6 weeks, racking as necessary for clarity.
- 8.
Bottle your melomel, cork it, and let it age for at least three months before savoring the rich, complex flavors.
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