Hey Guys and Gals! A mead from bletted medlars. Bletted means soft and overripe, which is when a medlar is ready.
Ingredients
Step 1
7 lb medlars, ripe and bletted
3.5 lb honey
1/2 can white grape concentrate
1 tsp citric acid or the juice of one lemon
2 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 packet Lalvin 71B-1122 yeast
1 tsp yeast nutrient
Directions
1. Crush the medlars. Bring about 5 liters of water to a boil and add the fruit.
2. Add the Campden tablet and let cool.
3. Pour into the carboy. Add the pectic enzyme, citric acid, honey and grape concentrate. Wait 24 hours.
4. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it with the nutrient at the temperature on the packet.
5. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
6. After 6 to 7 days, when the frothing slows, rack off the fruit to a secondary carboy.
7. Ferment 1 to 2 months or more, then bottle and age.