A currant melomel using red, white, and black currants. This was a collaborative effort by me and Dick Dunn (Talisman Farm), brewed at the farm, with currants grown at the farm.
Ingredients:
Yeast notes. D47 Dry Wine Yeast. Rehydrated and pitched later on brew day.
October 27, 2019 - Dick boiled 5 gallons of water and let it cool a bit before stirring in honey. A mesh bag went into a 10-gallon bucket and currants went into the bag. We let the must cool some more before pouring it over the currants. Dick rehydrated and pitched the yeast later that evening. Stored with a plastic sheet over the top of the bucket. Gravity reading on day 2 1.070.
November 1, 2019 - removed the mesh bag with the fruit. Squeezed with sanitized gloves to get as much juice as possible out. GR 1.050.
November 7, 2019 - racked to carboy. GR 1.028. Dick later topped off the carboy with about 1 quart of water and added currant juice.
November 29, 2019 - racked to keg. GR 1.000. The black currants make for a slightly musky taste.
December 12, 2019 - Bottled. Very tasty. The red currants dominate. Will be better after some aging.
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