Raspberry Aseptic Purée Melomel
Raspberry Aseptic Purée Melomel
ingredients
- 1 gallon filtered water
- 1 quart raspberry aseptic fruit purée
- 4 lbs wildflower honey
- 1 tsp yeast nutrient
- 1 packet mead yeast (Lalvin D-47 or EC-1118 recommended)
- 1/2 tsp Camden tablets (optional, for sanitation)
steps
- 1.
Sanitize all equipment thoroughly before starting the process.
- 2.
In the fermentation vessel, combine the wildflower honey and filtered water, stirring until the honey has completely dissolved.
- 3.
If using Camden tablets for sanitation, crush the tablets and incorporate into the honey-water mixture, allowing it to rest for 24 hours.
- 4.
Add the raspberry aseptic purée and gently stir to integrate.
- 5.
Sprinkle the yeast nutrient over the mixture and stir again to combine.
- 6.
Rehydrate the mead yeast according to the instructions on the package and add it to the must (honey-fruit mixture).
- 7.
Seal the fermentation vessel and attach the airlock securely.
- 8.
Place the vessel in a cool, dark location with a temperature range of 65°F to 75°F (18°C to 24°C).
- 9.
Monitor fermentation progress; primary fermentation should take around 2-4 weeks.
- 10.
Once primary fermentation is complete, rack the mead to a secondary fermenter.
- 11.
Age the mead to your taste before bottling and adjust sweetness if desired.
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