New Millennium Melomel

Source: Dave Fougeron
Recipe added: 08/05/97

This recipe is time consuming, but well worth the wait. May ferment out faster with dry mead yeast.


Recipe type: Other
Batch Size: 3 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 0
Primary Fermentation: 10 days
Secondary Fermentation: until finished (up to 1 year)



Slice fruit (may want to freeze for maximum extraction)and place in nylon mesh bag. Heat in water to 155 F and hold 20 min. Remove and place in sterilized container. Add honey and let sit at 145F for 20 min, skimming off scum that forms. Let must cool to 80F and pour in sterilized 5 gal plastic bucket. Aerate well and pitch yeast (a starter culture was made). Place mesh bag in bucket, and let yeast go to town. After 10 days, rack into 3 gal carboy. If desired, rack off sediment that will accumulate over time. Mead is finished when haze drops out, and no more activity is detected from the yeast. This may take up to a year. Bottle and let sit for another year.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.