The Perfect Melomel Recipe

If you're a fan of , the sweet and honey-flavored drink that has been enjoyed for centuries, then you're in for a treat with melomel. Melomel is a type of mead that incorporates fruit into the fermentation process, giving it a fruity and refreshing twist. In this article, we'll take a closer look at how to make your own melomel at home.

Step 1: Freeze Your Fruit

To start your melomel recipe, you'll need to freeze your chosen fruit. This helps to break down the cell walls and release the juices, which will enhance the flavor and aroma of the final product. Place the fruit in an airtight plastic bag and pop it in the freezer until you're ready to use it.

Step 2: Heat and Honey

In a large pot, heat water to 170ºF. While the water is warming up, add your nutrient. This will provide essential nutrients for the yeast to thrive during fermentation. Once the water reaches the desired temperature, add honey and stir until it dissolves completely.

Step 3: Primary Ferment

Pour 1-2 gallons of the honey-water mixture, also known as must, into the primary fermenter. This can be a food-grade plastic bucket or a glass carboy. Next, add the frozen fruit to the fermenter. The amount of fruit will depend on your personal preference and the desired intensity of the fruit flavors. Aim for around 2-4 pounds of fruit per gallon of must.

Step 4: Secondary Ferment

After the primary ferment, it's time to transfer the melomel to a secondary fermenter. This can be another carboy or a glass jug with an airlock. Gently siphon the liquid from the primary fermenter into the secondary fermenter, being careful not to disturb the sediment at the bottom. This will help clarify the melomel and remove any unwanted particles.

Step 5: Continue to Rack

Racking is the process of transferring the melomel from one container to another to remove any remaining sediment and promote clarity. Repeat this process every few months until the melomel is clear and no longer producing sediment. This can take anywhere from 6 months to a year, depending on the desired clarity.

Melomel vs Mead: What's the Difference?

You may be wondering, what sets melomel apart from traditional mead? The main difference lies in the taste and ingredients. While mead is made with just honey, water, and yeast, melomel incorporates fruit into the mix. This gives melomel a fruity and vibrant flavor profile, with a wide range of possible fruit choices. Mead, on the other hand, is a sweeter honey-flavored drink.

Final Thoughts

Making your own melomel at home is a rewarding and delicious endeavor. With just a few simple steps, you can create a fruity and refreshing that is sure to impress. Experiment with different fruits and flavors to find your own unique melomel recipe. Cheers to the ancient art of mead-making, with a twist!

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How To Make Melomel?

To make melomel, you will need to follow a few steps:

1. Start by freezing your fruit. Place the fruit in an airtight plastic bag and freeze it. Freezing the fruit helps to break down the cell walls and release the flavors and sugars.

2. Heat water and honey. In a large pot, heat water to 170ºF. While the water is warming up, add yeast nutrient. This will provide essential nutrients for the yeast to ferment properly. You can find yeast nutrient at supply stores.

3. Primary ferment. Pour 1-2 gallons of the honey-water mixture, also known as must, into a primary fermentation vessel. This can be a fermenting bucket or carboy. Make sure the vessel is clean and sanitized beforehand.

4. Add the frozen fruit. Take the frozen fruit out of the freezer and add it to the primary fermentation vessel. The fruit will add flavor and aroma to the melomel.

5. Secondary ferment. Seal the primary fermentation vessel with an airlock or a sanitized lid with an airlock attachment. Allow the melomel to ferment for about 1-2 weeks. During this time, the yeast will consume the sugars and convert them into .

6. Continue to rack. After the initial fermentation, you will need to rack the melomel to a secondary fermentation vessel. This helps to separate the liquid from the fruit solids and allows for clarity in the final product. Repeat this process every few weeks until the melomel is clear and stable.

7. Aging. Once the melomel is clear and stable, you can choose to age it further in a glass carboy or bottle it for consumption. Aging can enhance the flavors and smooth out any harshness in the melomel.

Remember to follow all safety precautions when working with fermentation, such as proper sanitation and handling of yeast. Enjoy your homemade melomel!


Making a melomel is a delightful and creative way to enjoy the flavors of both fruit and honey in a fermented beverage. By freezing your chosen fruit and then heating water and honey to create a sweet base, you can create a delicious and unique melomel.

The primary ferment is where the magic happens, as you pour the honey water mix into a primary container and let the yeast do its work. This is where the fruit flavor begins to infuse into the mead, creating a fruity and flavorful beverage.

After the primary ferment, the melomel undergoes a secondary ferment, allowing for further flavor development and clarification. This step is crucial to ensure a smooth and well-rounded final product.

Continuing to rack the melomel, or transferring it to different containers, helps to clarify the liquid and remove any sediment. This process can take several months, but it is well worth the wait for a clear and delicious melomel.

It is important to note that the sweetness of the melomel can be adjusted to personal preference. Adding more fruit will result in a sweeter mead, while reducing the fruit and keeping the alcohol content lower will create a drier melomel.

Making a melomel is a fun and rewarding process that allows for endless flavor combinations and experimentation. Whether you prefer a sweet and fruity melomel or a drier and more subtle flavor, this recipe offers a versatile and delicious way to enjoy the best of both honey and fruit. Cheers to your homemade melomel!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.