Tropical Passion Fruit Pineapple Melomel
Experience the vibrant flavors of summer with this Tropical Passion Fruit and Pineapple Melomel. The luscious combination of fresh pineapple, tangy passion fruit puree, and rich honey creates a refreshing and aromatic beverage that transports you straight to a sun-kissed paradise. Perfect for warm evenings and lively gatherings, this melomel offers a sip of the tropics in every glass!
ingredients
- 1.5 lbs raw honey
- 1 cup passion fruit puree (fresh or frozen)
- 1 cup fresh pineapple, crushed
- 1 gallon filtered water
- 1 teaspoon Champagne yeast
- 1/2 teaspoon yeast nutrient
- 1/2 teaspoon acid blend (optional)
- 1/2 teaspoon pectic enzyme
steps
- 1.
In a large pot, heat 1 quart of filtered water and dissolve honey completely.
- 2.
Add remaining water to the pot, allowing the mixture to cool to room temperature.
- 3.
Once cooled, transfer the honey-water mixture into a sanitized fermentation vessel.
- 4.
Stir in the passion fruit puree and crushed pineapple.
- 5.
Sprinkle the Champagne yeast, yeast nutrient, and optional acid blend over the mixture.
- 6.
Add pectic enzyme, then gently stir to combine all ingredients well.
- 7.
Seal the fermentation vessel with an airlock and place it in a dark, warm area (around 70-75°F).
- 8.
Allow fermentation to occur for 4-6 weeks, monitoring bubbles in the airlock.
- 9.
Once fermentation is complete, rack the melomel into sanitized bottles, leaving sediment behind.
- 10.
Age the melomel for at least 2-3 months to enhance flavors before enjoying chilled.
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