melomel

Melomel is a category of mead in which fruit is added to honey wine. It is typically made by fermenting a mixture of honey, water, and yeast, with fruit either added at the beginning of fermentation or introduced during a secondary fermentation. The resulting beverage can range from dry to sweet, and from still to sparkling, depending on the level of residual sugar and carbonation.

Fruit choices vary widely, including berries (raspberries, blueberries, blackberries), stone fruits (peach, plum, apricot), citrus, and tropical fruits. The fruit contributes acidity, flavors, and fermentable sugars that influence balance and alcohol content. Some producers use fruit juice, purée, or whole fruit; pectin from fruit can affect clarification and may necessitate fining or enzymes.

Melomels are often categorized by fruit type or by style, such as berry melomel, stone fruit melomel, or citrus melomel. They are closely related to other mead styles, such as cyser (mead made with apple juice) and pyment (mead made with grape juice), which are sometimes treated as subtypes of melomel. Metheglin refers to spiced or herb-flavored meads and may be combined with fruit.

Aging and conditioning can mellow harsh alcoholic notes and integrate flavors. As with other meads, sanitation and temperature control are important during fermentation.