Harp Family Recipes

What Are Melomels?

Unlike traditional meads, which usually focus on a honey-forward flavor, melomels incorporate various fruits, adding complexity and an array of flavors. The result is a sweet, aromatic drink that is enjoyed by many for its refreshing taste and fruity nuances.

Typical Ingredients

  • Honey: 2-3 pounds (1-1.5 kg) of good-quality honey
    • 2 pounds of honey will generate 10-12% ABV
    • 3 pounds of honey will generate 13-15% ABV
  • Water: Enough to make up to 1 gallon (3.78 liters) of total volume
  • Fruit: 1-2 pounds (450-900 grams) of fresh or frozen fruit (such as peaches, berries, or apples)
  • Yeast: A wine yeast or mead yeast, such as Lalvin D47 or EC-1118

These ingredients will make a standard melomel. There are a few ways to enrich the flavor. For example, you can replace the water with a fruit or berry juice. I really enjoy the complexity added with using cranberry juice. It makes the flavor a bit more wine-like.

Instructions

  1. Prepare the Fruit: If using fresh fruit, wash it thoroughly and cut it into manageable pieces. If using frozen fruit, thaw it and mash it slightly to release the juices.
    • Note: When using frozen fruit, make sure the temperature of the liquid in the fermenter is above 60-65 degrees F. Too low a temperature will kill the yeast when added in.
  2. Sanitize Equipment: Ensure all your equipment is sanitized to prevent any unwanted bacteria or wild yeast from contaminating your melomel.
  3. Mix the Honey and Water: In the fermenter, combine honey with warm water, stirring until the honey is fully dissolved. It is common to use around 1 gallon of total liquid, but you can adjust according to taste preferences.
  4. Add the Fruit: Incorporate your prepared fruit into the honey-water mixture. If you’d like more intense fruit flavor, allow the mixture to sit for a day or two.
  5. Inoculate with Yeast: After the mixture has cooled to room temperature, add the yeast. Make sure to follow the yeast packet instructions regarding activation.
  6. Fermentation: Attach an airlock and store it in a cool, dark place. Allow it to ferment for 4 to 6 weeks, or until bubbling has slowed significantly.
  7. Racking: Once fermentation is complete, siphon the liquid off the sediment (lees) into a clean vessel for aging. This can enhance the flavor and clarity of the melomel.
  8. Age the Melomel: Let the melomel age for at least a few months, as the flavors will continue to develop. You can taste it periodically to check on the flavor profile.
  9. Bottling: Once satisfied with the taste, siphon the melomel into sanitized bottles and seal them. Store them in a cool, dark place.
  10. Enjoy: After aging for at least a month in the bottle, your melomel is ready to be enjoyed! Serve it chilled or at room temperature, depending on your preference.