Melomel
Mead with fruit. The fruit supplies the acid and tannin that honey lacks, which is why a melomel is usually drinkable a year before a traditional mead is.
The numbers
Each bar drawn against all 30 styles
Alcohol
10-14%
10% - 14%
Titratable acidity
5-8 g/L
5 - 8
pH
3.1-3.6
3.1 - 3.6
Residual sugar
0-60 g/L
0 - 60
Serve at
8-12 C
Worth opening after
6 months
and it keeps improving to roughly 4 years
Sulphite at pH 3.35
29 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Adding the fruit to the primary. Most of the aroma is blown out with the CO2; add it in the secondary instead, once the vigorous phase is done.
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.