Oregon Fruit Puree Red Currant Melomel | DishGen Recipe
A vibrant 1-gallon melomel blending tart Oregon Fruit red currant purée with smooth honey for a balanced, refreshing mead.
Ingredients
- 3 lbs honey (light, wildflower or clover)
- 2 lbs Oregon Fruit Red Currant Purée
- 1 gallon spring or filtered water
- 1 tsp pectic enzyme (optional)
- 1/2 tsp acid blend (optional)
- 1/4 tsp wine tannin (optional)
- 1 packet wine yeast (Lalvin D-47 or EC-1118 recommended)
- 1 tsp yeast nutrient
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