The High Plains Draughters Recipe Database

Marvelous Melomel
contributed by Joe Bocock on 1997-01-11
makes 5 gallons

Ingredients List  

12 lbs Honey
5 lbs Raspberries
5 tsp yeast nutrient
5 tsp yeast hulls
2 tsp acid blend
1 oz Hallertau hops (30 minutes)
1 oz Saaz hops (15 minutes)
1 tsp Irish moss
2 pkgs Lalvin EC-1118 yeast

Brewing Notes  

Rehydrate the yeast according to instructions on the packet. Combine Honey and filtered brewing water in the kettle. Stir constantly to keep the honey off the bottom while bringing the must to a boil. Scrape off and discard the foam which appears on the top just before the boil. Add yeast nutrient, yeast hulls and Hallertau hops. After 15 minutes of boiling, add the Saaz hops and Irish moss. Boil another 15 minutes. Chill the must to 180 degrees. Add the raspberries. Let the must stand for 30 minutes at 180 degrees to pastuerize the fruit. Chill to 80 degrees. Aerate heavily, either by the "venturi effect" when racking into the carboy, by shaking the carboy or by using a pump. Pitch the yeast. Keep the carboy in a warm place--75 to 80 degrees.

Fermentation Notes  

Rack to the secondary when the gravity has dropped to 1.100. Allow 30 to 40 days secondary fermentation. Boil the acid blend and lemon juice with 1 cup corn sugar in 3 or 4 cups of water for ten minutes. Optionally, add 1 tsp yeast hulls and 1 tsp yeast nutrient to the priming mixture. Add this to the must before bottling. Allow 3 months in the bottle. Try to hold out for 6 months.


Original gravity: 1.135
Final gravity: 1.002