Super Easy Raspberry Melomel Recipe

To start with the, “Mead Project”, I thought a good recipe should be a Melomel.  It will be easy to start with this one because fresh fruit is available at the farmers market as well as at grocery stores.

If you recall from our 101 on mead,  melomels are fruit meads.  So this is kinda like a hybrid between a mead and a wine.

Don’t get freaked out when you see how long this has to sit before you can drink it.  One of the techniques for making small batches of country wine or small batches of mead is, make one or two every month and over time you will have a pretty good stock pile of them to drink.  The payout it definitely worth the wait.

Yield: 1 gallon

Ingredients

2 lbs raspberries

3 lbs orange-blossom honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 Campden Tablet – optional

1 package Lalvin RC-212

1 teaspoon yeast nutrient

Directions

  1. Puree raspberries set aside.
  2. Boil honey with 1 part honey 2 parts water.
  3. Boil for 10 minutes and skim off the foam that forms (The foam will contain water impurities).
  4. Pour honey water as well as raspberries in fermenter and then fill to make 1 gallon of mixture.
  5. Add acid blend, pectic enzyme.
  6. (If you chose to use campden tablet cover mixture and let it sit for 24 hours)
  7. In a small bowl, add yeast a bit of water to re-hydrate it and yeast nutrient.  Let it sit until it starts to bubble then add it to the must.
  8. Let mixture ferment.
  9. After 3 weeks rack into another fermenter.
  10. After 3 months rack into another fermenter.
  11. Let it sit for 3 months then bottle.
  12. Let the bottles sit for 6 months before you drink it.
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6 Comments on “Super Easy Raspberry Melomel Recipe”

  1. Andrew Imhoff Says:

    I have a few quick questions:

    1. Do you strain the seeds from the raspberry puree before adding to the must?

    2. Do you sell the acid blend and pectic enzyme?

    3.Is it OK to carbonate the melomel, or is that not normally done?

    Reply

    • Jay's Brewing Blog Says:

      You don’t need to strain the seeds from the raspberries if you can’t/don’t want to. It’s a lot of work and at the end they are going to be in the sediment.

      We do sell both.

      If you wanted to carb it just don’t add the cam tablet at the end of fermentation and prime with corn sugar like you would with beer.

      Reply

  2. mike schmitz Says:

    how much corn sugar would you use for a 1 gallon batch?

    Reply

Trackbacks/Pingbacks

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