mead, melomel, kiwi mead, cyser
Source: Matt Maples (email@example.com), Mead Digest #390,
Yet another glowing testimonial for kiwi mead! The following
was one of the first meads I ever made. After it aged for a
year it turned out great. I only found one person who didn't
like it and she didn't care for the smell the yeast imparted.
I guess the apple juice would make this a cyser and
not a melomel but no need to pick at nits. I did manage to
strain out 70% of the seeds but in retrospect it wansn't really
Ingredients: (for 3 gallons)
- 1 gallon kiwi puree (strained)
- 2 gallon apple juice
- 3 gallon water
- 3 cups cane sugar
- 6 lb clover honey
- 6 tsp acid blend
- 1.5 tsp yeast nutrient
- 6 campden tabs
- package champagne yeast
Mix all ingrediants well.
24 hours after adding campden tablets, add one package of
As the mead's gravity falls to 1.05, add another 3 lbs. of honey.
Do this until desired sweetness