Tropical Passion Fruit Mango Melomel
Experience the exotic fusion of sweet mango and zesty passion fruit in this refreshing melomel, perfect for warm days. Fermented from honey, water, and a luscious fruit puree, this mead bursts with vibrant flavors and a tantalizing aroma. Perfect for poolside sipping or backyard gatherings, this unique recipe will transport your taste buds to a tropical paradise.
ingredients
- 3 lbs raw, unfiltered honey
- 1 gallon water (non-chlorinated)
- 2 ripe mangoes, pureed
- 1 cup passion fruit puree (fresh or frozen)
- 1/4 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- 1 packet mead yeast (such as Lalvin 71B or similar)
- 1/2 tsp potassium metabisulfite (optional, for sanitation)
steps
- 1.
Sanitize all equipment, including fermentation vessel, airlock, and stirring utensil.
- 2.
In a large pot, heat half of the water until warm but not boiling.
- 3.
Stir in the honey until fully dissolved, creating a honey-water mixture.
- 4.
Remove from heat and add the remaining water to cool the mixture to around 70°F.
- 5.
Once cooled, add mango puree, passion fruit puree, yeast nutrient, and pectic enzyme.
- 6.
If using, mix in potassium metabisulfite to sanitize the fruit puree.
- 7.
Sprinkle the packet of mead yeast over the liquid—do not stir.
- 8.
Seal the fermentation vessel with an airlock and place it in a dark, cool area (around 65-75°F).
- 9.
Allow the mead to ferment for 3-4 weeks, or until bubbling subsides and fermentation is complete.
- 10.
Siphon the mead into a clean, sanitized secondary vessel, leaving sediment behind, and let it age for 1-3 months.
- 11.
Bottle the finished melomel and chill before serving. Enjoy your tropical creation!
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