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Raspberry & Rose Hip MelomelMead · Melomel · Still · Semi-Sweet

Raspberry & Rose Hip Melomel

E
by @essesser
1 gallons batch · target 12% ABV
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About this recipe

This raspberry and rose hip melomel is a stunning ruby-red mead that makes the most of two wild British hedgerow ingredients. Raspberries bring vivid fruit and sharpness, while dried rose hips add depth, a slight nuttiness, and a boost of vitamin C. This fruit mead recipe is ideal for late summer brewing and produces a gorgeous, aromatic drink with a silky finish. A brilliant choice for gifting or showing off at a dinner party.

Ingredients

wildflower honey1.3 kg
fresh or frozen raspberries900 g
dried rose hips (crushed)100 g
Water3.8 l
Lalvin 71B yeast1 tsp
yeast nutrient1 tsp
pectic enzyme0.5 tsp
Campden tablet1 item

Method

1
Crush the frozen raspberries in a sanitised bucket. Add the dried rose hips.
2
Dissolve honey in 1 litre of warm water and add to the fruit. Top up to 4.5 litres.
3
Add Campden tablet and leave for 12 hours. Then add pectic enzyme and leave another 12 hours.
4
Pitch rehydrated yeast with yeast nutrient. Oxygenate well.
5
Ferment on the fruit for 6–7 days, punching down the cap daily.
7 days
6
Strain off fruit pulp and rack to a clean secondary vessel.
7
Allow 4–6 weeks for secondary fermentation and clarification.
8
Rack again once clear. Taste and back-sweeten with a small amount of honey if desired.
9
Bottle and age for at least 3 months.

Brewer's notes

Brewer's note: Rose hips can make the mead slightly hazy even after clearing using a fining agent such as Bentonite or Sparkolloid.

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