Black Cherry Pomegranate Plum Melomel: 13.6% ABV1

Benjamin Williamson

• 64 oz. black cherry-plum juice
• 64 oz. pomegranate-plum juice
• 1 lb honey
• 1 cup tea brewed with 1 tea bag
• 1 tsp yeast nutrient
• 1 cinnamon stick
• 1 packet K1-V1116

Mix juices, honey, nutrient, tea, and cinnamon in a 2-gallon fermenter. Take gravity (should be around 1.08-1.09) and pitch yeast. Let ferment for 2-3 weeks, then rack and test gravity. Let sit another 2 weeks, then rack and test gravity again. If gravity readings are consistent, back-sweeten if desired (I added ¼ cup of sugar and 400 mL of brandy) and bottle. My yield was 4 wine bottles, due to losing a lot of volume in bentonite clearing- I don’t recommend this process. This melomel is like a blush wine in color and taste. It is excellent cold.