This is our fourth pomegranate melomel. This time with more juice.
We didn't really mean to use bakers yeast, but a starter of Rapunzel RiZE organic bakers yeast was made with corn sugar on April 18. Upon discovery of the error we rehydrated some Pasteur Champagne yeast at brew time. Half a teaspoon of wyeast wine nutrient blend was added to the rehydrated yeast before pitching.
April 19, 2012 - Dumped the honey into the kettle with some water and heated to 165F. Kept it hot for 20 minutes, stirring continuously, and added the must chiller for the last 10 minutes. Then we added 3 quarts of juice to the kettle and cooled the must. The cooled must was poured into a carboy. Both yeasts were pitched and another 5 quarts of juice were added followed by enough water to top it off. After a vigorous stirring and before storing the carboy with a blow off tube, we took an initial gravity reading for the first time ever. SG 1.160
September 7, 2012: boiled 3/4 cup corn sugar in some water. Poured sugar water into bucket, racked the mead into the bucket, stirred and bottled.
June 22, 2012 - racked - SG 1.002
September 7, 2012 - bottled
Back to Mead List