KROM (Kiwi Raspberry Orange Melomel)

'98 Mead
melomel mead subclass
12 lbs Raspberry Honey
3 lbs Orange Blossom Honey
honey
5 lbs Kiwi Fruit
fruit
2 packs Lalvin 71B-1122 yeast
  • Pasteurize honey at 160º for 30 minutes.
  • Before racking to secondary, peel and dice kiwi fruit. Place in seoncdray and rack onto them.
directions
? OG
? FG
? % (v/v)
6 days primary (glass)
35 days secondary (glass)
60 (est.) days tertiary (glass)
numbers
I didn't bother with gravity readings, since the kiwi fruit would have thrown off the alcohol calculations anyways. I also forgot to record the date I bottled, so the tertiary is estimated.
When I racked to secondary, the two honeys were in almost perfect balance. At bottling, the kiwi pretty much clobbered both of them. I hope it mellows a bit as this ages.
After aging for a year, I am no longer sure that was the kiwi fruit I was tasting at bottling. It may have just been a young mead. In any case, this has been getting rave reviews by everyone who has tasted it. The honey and fruit are both evident, and I am hoping this will be a first-class mead after another year or two.
notes
Spam Breweries
Steve Marting, Brewmaster
Bob Lawrence, Label Design
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