"title: Corinthian Melomel description: A fruit mead (melomel) using currants and honey, adapted from E.C. Kraus. yield: 5 gallons ingredients: | - name: Currants amount: 13 lbs - name: Pectic Enzyme amount: 3/4 tsp - name: Monarch Baker's Special Honey amount: 15 lbs # Increased from 10.5 lbs to compensate for the removal of LME - name: Yeast Nutrient amount: 2 tbsp - name: Red Star Pasteur Red Wine Yeast amount: 1 packet - name: Campden Tablets amount: 10 tablets usage: - "5 tablets prior to fermentation" - "5 tablets at bottling time" directions: | steps: - description: "Prepare the currants by gently busting their skins in a fermentation bag." - description: "Stir together all ingredients except the wine yeast into a primary fermenter. Add water to equal the batch to 5 gallons and add crushed Campden Tablets." - description: "Cover with a thin towel and wait 24 hours for sterilization." - description: "Sprinkle yeast over the juice and cover again. Ferment for 5-7 days." - description: "Remove pulp and siphon wine into a carboy, leaving sediment behind. Add water if necessary to maintain volume." - description: "Attach an airlock and ferment for an additional 4-6 weeks or until clear." - description: "Once clear, siphon off sediment, add crushed Campden Tablets, and bottle." notes: | - "Maintain fermentation temperature between 70-75°F." - "Use a wine hydrometer to ensure fermentation completion (SG between 0.990 and 0.998).""