My first attempt at an oak aged mead turned out great when I put it in my peach brandy barrel this past spring. On the heels of that tasty batch, I decided to try another melomel in the 5 gallon rum barrel I recently acquired. I've been curious about black currants in mead since watching the Brew TV episode where Curt Stock is interviewed. Apparently that is a favorite fruit addition of his. Here is my recipe:
Rum Barrel Aged Black Currant Melomel
brewed on: 8/6/11
Batch size: 5 gallons
15 lbs Wildflower honey
96oz. black currant juice (Vintner's Harvest)
25g - 71B Narbonne dry yeast, rehydrated and fed using the Minnesota Speed Mead method.
11/28/11 - bottled