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Medium Apricot Mead

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Medium Apricot Mead

back to search Back to Search  Style Details 

Beer Style: Other Fruit Melomel  (25C)
Recipe Type: other
Yield: 5 US gallons

Other Fruit Melomel



  • 13 pounds fresh, raw alfalfa or clover honey
  • 2 pounds fresh, raw wildflower (or other dark) honey
  • 7 pounds fresh frozen or fresh apricots, crushed
  • 2 pounds fresh frozen or fresh apricots, crushed (in secondary)
  • 2 teaspoons Great Fermentations of Santa Rosa mead yeast nutrient

Click to Print Recipe


Add honey, nutrient and 1.5 gallons water to the brewpot. Crush fruit, add to brewpot. Bring the whole mess slowly to 170 degrees F and hold for 30 minutes to pasteurize. Skim off any white scum from the surface as it forms. Pour into a fermenter containing cold water, top off with water to 5 gallons. Since you won't be able to shove the fruit thru a carboy neck, you'll need to use a plastic or stainless steel fermenter. it MUST be closed! Pitch yeast when cooled to 80 degrees F. This will take awhile due to sugar content. Ferment at 65-70 degrees F for 1-2 weeks. Don't leave your mead on the fruit for much longer than this to avoid spoilage! Carefully rack mead off of fruit parts into a carboy. Ferment until clearing is evident (usually 4-5 months). At this point, rack to another carboy. After mead is fairly clear, pasteurize the other 2 pounds of crushed fruit in a little water and add to must. . Bottle or keg when mead is CRYSTAL clear. If this takes a long time, rack off of fruit parts after no longer than a month.