Mulberry Melomel
Unleash the enchanting flavors of summer with this Mulberry Magic Melomel. Transform fresh mulberries into a delightful honey-wine hybrid, capturing the essence of ripe berries in a glass. The rich complexity of mulberries combined with honey and fermentation creates a unique taste experience. Perfect for warm evenings or as a conversation starter at gatherings, this homemade mead is a flavorful venture into winemaking.
ingredients
- 20 cups fresh mulberries
- 1 tsp yeast nutrient
- 4 ½ cups granulated sugar
- 3 campden tablets
- 1 packet wine yeast
- Water
- 2 tsp pectic enzyme
steps
- 1.
Sanitize all equipment including the carboy, fermentation tools, and stirring utensils.
- 2.
Crush the mulberries in a large fermentation bucket to release their juices.
- 3.
Dissolve the sugar in approximately 1 gallon of water and pour it over the crushed mulberries.
- 4.
Add the yeast nutrient, pectic enzyme, and crushed campden tablets. Stir well to combine and cover the bucket, allowing it to sit for 24 hours for the sulfites to dissipate.
- 5.
After 24 hours, sprinkle the wine yeast over the mixture without stirring.
- 6.
Cover the fermenter with an airlock and store it in a cool, dark place for about 1 to 2 weeks, or until fermentation slows down.
- 7.
Once fermentation is complete, siphon the liquid into a sanitized 1-gallon carboy, leaving behind the fruit sediment.
- 8.
Brew and age for an additional 3 to 6 months in a cool, dark place, periodically checking clarity and flavor.
- 9.
When ready, bottle your melomel and enjoy chilled, sharing the essence of mulberries with friends and family.
