Raspberry Aseptic Purée Melomel
Savor the unique fusion of juicy raspberry aseptic purée and wildflower honey in this Raspberry Aseptic Purée Melomel. This refreshing mead boasts vivid berry flavors intertwined with floral sweetness, capturing the spirit of summer in a glass. Ideal for outdoor gatherings or memorable celebrations, this elegant recipe promises a balanced taste and a smooth finish that appeals to mead lovers and novices alike.
ingredients
- 4 lbs wildflower honey
- 1 quart raspberry aseptic fruit purée
- 1 gallon filtered water
- 1 tsp yeast nutrient
- 1 packet mead yeast (such as Lalvin D-47 or EC-1118)
- 1/2 tsp Camden tablets (optional for sanitation)
steps
- 1.
In a sanitized fermentation vessel, combine the wildflower honey and filtered water, stirring until fully dissolved.
- 2.
If desired, crush Camden tablets and add them for sanitation, letting the mixture sit for 24 hours.
- 3.
Add the raspberry aseptic purée, stirring gently to blend.
- 4.
Sprinkle yeast nutrient over the mixture and stir to combine.
- 5.
Rehydrate the mead yeast per the package instructions, then introduce it to the must.
- 6.
Seal the fermentation vessel with an airlock and position it in a cool, dark space, keeping the temperature between 65°F and 75°F.
- 7.
Allow fermentation to occur for approximately 4 to 6 weeks, or until activity slows.
- 8.
Once fermentation is completed, siphon the mead into a sanitized bottling vessel, discarding the sediment.
- 9.
Bottle in sanitized bottles with corks or caps, and let age for a minimum of 3 months to enhance flavors.
- 10.
Enjoy your Raspberry Aseptic Purée Melomel chilled or at room temperature!
