The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Matt Weide of Minneapolis, MN, member of the Minnesota Home Brewers Association, won a gold medal in Category #25: Melomel (Fruit Mead) during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Weide’s Melomel (Fruit Mead) was chosen as the best among 119 final round entries in the category.
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Matt Weide of Minneapolis, MN, member of the Minnesota Home Brewers Association, won a gold medal in Category #25: Melomel (Fruit Mead) during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Weide’s Melomel (Fruit Mead) was chosen as the best among 119 final round entries in the category.
Ingredients:
- 13.0 lb (5.9 lb) wildflower honey
- 16.0 oz (473 mL) key lime juice
- Lallemand Lalvin 71B-1122 yeast, 2 packets
- 3 gal spring water
Specifications:
Yield: 4 Gallons (15.14 L)
Directions:
- “Honey and juice fermented together. I then added another 8 oz (236 mL) key lime juice after full ferment.”
- Primary fermentation for 30 days at 66° F (19° C).
- Secondary fermentation for 90 days at 60° F (16° C).
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