This is part 2 in a series. Click here for part 1.
When two become one
In a previous post we shared two absurdly easy no-boil mead recipes. In this post we’ll show you how to make a plain mead even more impressive.
Our two no-boil mead recipes were delicious by themselves and in their own right. That being said, summer in the Pacific Northwest is a time of great bounty. It is a season when fermentemptations reaches peak levels in the adventurous mind. Inspiration of fruit infused concoctions have reached epic proportions. Summer is the time to act.
A melomel is a variant of mead that includes fruit. This particular variation could be more accurately described as an infused jostaberry mead recipe.
The jostaberry mead recipe
It was the summer of 2014. We already had way too many jostaberries stored in the freezer. We were facing a ripe bounty yet to be picked from the bushes.
In a moment of fermentemptation, we decided to combine the two meads into one. The final 2-3 gallons of mead were racked onto 8 lbs of last years frozen jostaberries.
This is an admittedly absurd amount. You don’t need to use this much in your jostaberry mead recipe. Instead, try this.
Jostaberry Mead Recipe
2-3 gallons of finished mead
four pounds of jostaberries
Age from two weeks to many months
2-3 gallons of Jostaberry Melomel
Seven months and a racking later. That jostamel is tart but tasty. It’s also one of the most beautiful colors you’ll ever see.
If you want to add some color and some flavor to your regular old meads try this jostaberry mead recipe. It adds a nice twist to that regular old show mead.