Dragonfruit Melomel

"Based on the information provided and adapting from similar fruit mead recipes, here's a detailed 5-gallon Dragonfruit Melomel recipe: ## Dragonfruit Melomel Recipe (5 Gallons) ### Ingredients: - 15 lbs wildflower honey - 10 lbs fresh or frozen dragonfruit, pureed - Water to 5.5 gallons - 2 packets (10g each) Lalvin EC-1118 yeast - 10g Go-Ferm (for yeast rehydration) - 12g Fermaid O (yeast nutrient) - 6g Fermaid K (yeast nutrient) - 3g potassium carbonate ### Equipment: - 6+ gallon primary fermentation bucket - Airlock and stopper - Hydrometer - Thermometer - Sanitizer (e.g., Star San) - Long spoon or drill-mounted stirrer - Mesh straining bag (optional) ### Instructions: 1. Sanitize all equipment thoroughly. 2. Puree the dragonfruit if not already done. If using frozen fruit, allow it to thaw first. 3. In the fermentation bucket, mix the honey with enough warm water to dissolve it completely. Add the pureed dragonfruit. 4. Add water to reach 5.5 gallons total volume. The extra volume accounts for fruit pulp loss during racking. 5. Take an initial gravity reading. Target OG should be around 1.120-1.130. 6. Rehydrate the yeast using Go-Ferm according to package instructions. 7. Add 4g Fermaid O, 2g Fermaid K, and 1g potassium carbonate to the must and stir well. 8. Pitch the rehydrated yeast into the must and stir gently. 9. Seal the bucket with an airlock and store in a cool, dark place (65-70°F). 10. Follow this nutrient schedule: - Day 1: Already added in step 7 - Day 2: Add 4g Fermaid O - Day 4: Add 4g Fermaid O, 2g Fermaid K, and 1g potassium carbonate - Day 6: Add remaining 2g Fermaid K and 1g potassium carbonate 11. Stir the must gently twice daily for the first week to keep fruit in suspension and release CO2. 12. After 7-10 days, or when fermentation slows significantly, rack the mead off the fruit pulp into a clean carboy. 13. Allow fermentation to complete (2-4 weeks). Verify with hydrometer readings. 14. Rack again to remove lees. Age for 2-3 months minimum. 15. Before bottling, stabilize and back-sweeten if desired, or bottle as-is if fermentation is complete and taste is satisfactory. ### Notes: - EC-1118 yeast is chosen for its high alcohol tolerance and reliable fermentation. - The recipe aims for a semi-sweet to sweet finish, with the dragonfruit providing balance to the honey. - Adjust honey amount if a drier or sweeter mead is preferred. - Consider adding acid blend or tannin at the end if more balance is needed. This recipe combines elements from traditional melomel-making techniques with specific considerations for dragonfruit[1][2][4]. The nutrient schedule and use of modern meadmaking practices should help ensure a successful fermentation despite the high starting gravity[2]. Citations: [1] https://www.youtube.com/watch?v=oHbTIrOPShE [2] https://byo.com/article/melomels-brewing-big-fruit-mead/ [3] https://www.homebrewtalk.com/threads/help-with-dragon-fruit-mead.347208/ [4] https://gotmead.com/community/threads/proper-process-for-making-melomels.20714/"

CellarDog47

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9/30/2024

date

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Immerse yourself in the exotic flavors of this 5-gallon Dragonfruit Melomel, a harmonious blend of wildflower honey and luscious dragonfruit. This enchanting fermentation project showcases the fruit's vibrant color and unique taste, creating a refreshing and aromatic mead perfect for any occasion. Explore the tropical allure and enjoy a drink worthy of your adventures!

ingredients

15 lbs wildflower honey
10 lbs fresh or frozen dragonfruit, pureed
Water to 5.5 gallons
2 packets (10g each) Lalvin EC-1118 yeast

10g Go-Ferm (for yeast rehydration)
12g Fermaid O (yeast nutrient)
6g Fermaid K (yeast nutrient)
3g potassium carbonate

steps

1.
Sanitize all equipment thoroughly.
2.
Puree the dragonfruit if not already done. If using frozen fruit, thaw first.
3.
In the fermentation bucket, mix honey with warm water until dissolved, then add the pureed dragonfruit.
4.
Add water to reach 5.5 gallons total volume.
5.
Take an initial gravity reading; target OG should be around 1.120-1.130.
6.
Rehydrate the yeast using Go-Ferm according to package instructions.
7.
Add 4g Fermaid O, 2g Fermaid K, and 1g potassium carbonate to the must, and stir well.
8.
Pitch the rehydrated yeast into the must and stir gently.
9.
Seal the bucket with an airlock and store in a cool, dark place (65-70°F).
10.
Follow the nutrient schedule, adding according to the outlined days.
11.
Stir the must gently twice daily for the first week.
12.
After 7-10 days or when fermentation slows, rack into a clean carboy.
13.
Allow fermentation to complete (2-4 weeks) and verify with hydrometer readings.
14.
Rack again to remove lees and age for 2-3 months minimum.
15.
Stabilize and back-sweeten if desired before bottling.

mead fermentation fruit dragonfruit honey tropical

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Comments

Name: Dragonfruit Melomel
Yield: 40
Ingredients: 15 lbs wildflower honey; 10 lbs fresh or frozen dragonfruit, pureed; Water to 5.5 gallons; 2 packets (10g each) Lalvin EC-1118 yeast; 10g Go-Ferm (for yeast rehydration); 12g Fermaid O (yeast nutrient); 6g Fermaid K (yeast nutrient); 3g potassium carbonate

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