Scott & Deb's Place

Quick and Easy Mellomel

Several years ago we did some experiments using fruit syrups and other fruity things found in the grocery store to come up with a simple mellomel. One day, against the advice of my cohorts, I picked up a can of pie filling. My companions were convinced that the preservatives would prevent any fermentation. We tried anyway and what we got was delicious. The first few batches were as thick and sweet as cough syrup but we've modified it since. Here is the current recipe which we've re-produced with success on multiple occasions.

Ingredients:

• 2 lbs. Honey
• 1 20oz can of pie filling (pick your favorite fruit)
• 1 pack Epernay Yeast (or any other yeast you like)

Bring approximately a pint of water to a simmer and add the honey. Spoon the scum off the top until there is no more appreciable accumulation. Stir in the pie filling and allow to simmer a few minutes more. You will get some foam from the fruit but let it be. Pour into a one gallon bottle and top off with water. Do not strain the fruit. Let cool before adding yeast.

At the end of one month strain and rack. If you like the taste then bottle or drink. If you're going to bottle add camden tablets and let sit a day to settle. If the brew is still to sweet check it in a week. I find this is a very quick mellomel and it can change flavor significantly in just a few days. Typically a summer brew is ready at 4 weeks while a winter brew is ready at 5 weeks.

Variant: Pancake Syrup Use 3 lbs of honey instead. Force kill the yeast at one month and bottle. (This was the recipe we tried the first time.)