Tayberry Melomel (fruit Mead)
Ingredients:
Method:
Bring water to the boil in a large pan and add in the Honey, and Tayberries reducing heat to a simmer.
Gently simmer for half an hour, taking of any honey scum that forms.
Allow to cool to lukewarm and add activated yeast, yeast nutrient, and citric acid.
Strain off into a fermenting bucket through a jelly bag and stand in a warm place for a few days until the most violent fermentation has calmed down.
Transfer into a demijohn using a muslin square in a funnel to get rid of any leftover bits of fruit. Fit a fermenting lock and allow to ferment.
After a couple of weeks, rack into a clean demijohn to clear it off the lees.
When fermentation has stopped extra sugar/water/honey may be added to get the desired taste. Wait another week or so to bottle in case that starts off a secondary fermentation.
This should produce a medium to light rosé table wine.