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How to Make Melomel Honey Mead
- Sanitize a large glass or ceramic fermenter (at least 1 gallon).
- Gently combine 1 gallon of water, 3 lbs honey, 2 lbs fresh raspberries, and 1 tsp yeast nutrient (optional, but helps with fermentation). Stir until the honey is completely dissolved.
- Cover the fermenter with a sanitized cheesecloth or fermentation airlock to allow CO2 to escape while preventing unwanted organisms from entering.
- Place the fermenter in a warm location (ideally 65-75°F) for 2-4 weeks, stirring gently once a day to incorporate the wild yeasts.
- Monitor the fermentation activity; it should be bubbly. Once bubbling subsides significantly (after about 2 weeks), start tasting. When the mead reaches your desired sweetness and flavor profile, proceed to step 6.
- Carefully siphon or strain the mead through a sanitized filter into another sanitized container to remove solids. If bottling immediately, ensure bottles are sanitized.
- If bottling immediately, fill bottles leaving about an inch of headspace. Cap and seal tightly.
- For aging (recommended for a smoother flavor), fill sanitized bottles, leaving about an inch of headspace. Fit bottles with airlocks or attach balloons to the bottle tops to allow CO2 to escape. Periodically check and release pressure.
- Age for at least 3 months, or longer, in a cool, dark place. Taste periodically.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
278g
Fat
0g
Carbs
23g
