Weasel Breweries™ Recipes:
Black Widow Melomel™

Back Label Text:
Coming soon.

Makes 3 gallons.

  • 13 lbs. Mesquite Honey
  • 2-3 lbs. frozen Raspberries
  • 2 tsp. Irish Moss
  • 1 tsp. Mead Acid Blend
  • 4.5 tsp. Yeast Nutrient
  • 1 package Wyeast Belgian Ale Yeast II

Several days before making your mead, prepare a yeast starter culture.

In a 20 liter stainless steel brew pot, bring 10 liters cold water to a boil.

When brew pot reaches boil, begin stirring water and add honey. Stirring will prevent the honey from settling to the bottom of the bot and burning. Boil for 20 minutes. When boiling, the albumen mixture that forms as a foam layer on the surface will cloud the mead. Skim it all off of the top.

After boiling the wort for 20 minutes and skimming, add the raspberries, acid blend, Irish moss, and yeast extract and maintain 180 degrees F. for an additional 40 minutes.

Cool the wort to 80 F. before adding yeast. Cool the wort as quickly as possible to prevent infection.

Leave wort in primary fermenter (5 gal.) for about one month. Transfer the wort to a secondary fermenter (2.8 gal.) for an additional three months. Transfer the wort to a tertiary fermenter for another three to six months. Bottle and age for between six months and twenty years. (More is longer.)

1st brewing, 10 May 1998.

Bottled 28 Dec 2002 (Seriously.)



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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011