Hey Guys and Gals! A light mead of pawpaw pulp, honey and apple cider. Makes one gallon.
Ingredients
Step 1
4 cups pawpaw pulp, no seeds or skin
1 lb honey
1/2 gallon apple cider
1/2 gallon water
Step 2
1 tsp yeast nutrient
1 package all-purpose wine yeast
Directions
1. Freeze, then thaw the pawpaw pulp. Smash it and combine with the apple cider.
2. Boil the honey and water together for half an hour. Add to the primary with the cider and pawpaw. Wait 24 hours.
3. 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.
4. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
5. After 6 to 7 days, when the frothing slows, rack off the fruit to a secondary carboy.
6. Ferment 1 to 2 months or more, then bottle and age.