Blackberry Orange Blossom Melomel

20 lb of Blackberries

Add Blackberries: Combine the blackberries with a little water in the primary vessel and macerate thoroughly with a drill mixer or paint stirrer; a brewer's bag helps contain the fruit for easier straining later.

2.5 tsp of Pectic Enzyme

Add Pectic Enzyme: Mix in the pectic enzyme after macerating to help break down the fruit pulp.

12.5 g of GoFerm PE

Rehydrate Yeast: Rehydrate the yeast in GoFerm PE, using the standard water-to-nutrient ratio, at 110F (43C), following standard rehydration steps.

14 lb of Honey

Add Honey: While the yeast rehydrates, mix the honey into the berries and top off with water to reach the full batch volume.

Prepare Orange Zest and Juice: Zest and juice all the oranges, discarding the pith, then freeze the juice and place the zest in a brewers bag to freeze as well for use later in secondary.

10 g of RC-212 or 71B

Pitch Yeast: Pitch the rehydrated yeast into the must.

Check Original Gravity: Take an initial hydrometer reading before fermentation gets underway; target OG is 1.128 sg (about 30 brix).

Set Fermentation Temperature: Maintain fermentation temperature between 62 and 65F (17 to 18C) throughout primary.

Begin Aeration Schedule: Aerate the must twice daily until gravity reaches about 1.100 sg (about 24 brix), then stop aerating.

8.5 g of Fermaid O

Add First Nutrient Dose: Add the first staggered nutrient dose approximately 24 hours after pitching.

9.5 g of Fermaid K

Add Second Nutrient Dose: Add the second staggered nutrient dose approximately 48 hours after pitching.

Check Gravity at Sugar Break: Check gravity daily and confirm it has reached the one-third sugar break at about 1.100 sg (about 24 brix).

11.7 g of DAP

Add Final Nutrient Dose: Add the final staggered nutrient dose now that the one-third sugar break has been reached.

Check Final Gravity: Once active fermentation has slowed, check gravity until it stabilizes within the target FG range of 1.010 to 1.020 sg (about 2.5 to 5 brix).

12 pcs of Orange Zest and Juice

Add Orange Zest and Juice: Add the frozen orange zest and juice prepared on day 0 now that fermentation has finished; adding it at this stage preserves the aroma best.

Rack Mead: Rack the mead off the fruit and sediment into a clean vessel now that gravity has stabilized for up to two weeks; consider adding bentonite if excessive solids remain in suspension.

Confirm Fermentation Complete: Confirm gravity is stable, and fermentation has fully finished before moving on to bottling.

Fine or Clarify: Fine or filter if desired; otherwise wait until the mead is naturally clear before bottling.

Bottle Mead: Bottle the finished melomel; if force carbonation equipment is available, a lightly sparkling version can be produced; otherwise bottle it still.

Ready to Enjoy: Serve chilled or at cellar temperature; this melomel is best after extended aging and often continues to improve with time in the bottle.