Name: Raspberry & Rose Hip Melomel
Total time: 168 h
Yield: 1 gallons
Ingredients: 1.3 kg wildflower honey; 900 g fresh or frozen raspberries; 100 g dried rose hips (crushed); 3.8 l Water; 1 tsp Lalvin 71B yeast; 1 tsp yeast nutrient; 0.5 tsp pectic enzyme; 1 item Campden tablet

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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Raspberry & Rose Hip Melomel