Sweet Plum Melomel

I wanted to throw out another plum recipe since so many people are having an insanely great harvest plums.  Apparently in this area, it’s been one hell of a harvest for plums.  Well if you are tired of making just plain wine with your plums, here is a Sweet Plum Melomel. This melomel is best served with Asian food.

Yield: 1 Gallon

4 lbs plums, halved and pitted

4 lbs honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 package Montrachet yeast

1 teaspoon yeast nutrient

1/8 teaspoon grape tannin

Directions

1. Put the plum halves into a fermenter.
2. In a large pot, boil honey in the water (1 part honey 2 parts water)
3. Pour the honey mixture over the fruit and let cool
4. Add the acid, pectic enzyme, add enough water to make 1 gallon
5. Add yeast nutrient and yeast
6. Allow the mixture to ferment
7. Rack after your vigorous fermentation stops.  Put in 1 gallon jug
8. In 3 months rack again
9. In 6 months rack again
10. Then bottle and cork
11. Age for at least 6 months before opening your first bottle

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