recipes

The Claypool Nano-Brewery

Batch 45 - Paw Paw Melomel

Ingredients (2.5 gallons)

7.5 lbs. Light Clover Honey
2 tsp Acid blend
2.5 tsp Yeast Nutrient
0.5 tsp Irish Moss
5 tablets Camden tablets
6 lbs. Fresh Paw Paws
1 pkg. Red Star Pasteur Champagne yeast (7 gr.)
1 gallon Filtered tap water
1 gallon Distilled Water

O.G.: 1.105
F.G.: 0.992

Peel, slice, and stone paw paws.
Boil Irish Moss, Acid Blend, & yeast nutrient for 15 minutes in 1 gallon filtered tap water.
Dissolve honey.
Add paw paws and steep for 20 minutes at 140 degrees.
Add to chilled distilled water.
Add 5 campden tablets.
After 24 hours pitch yeast.

Brew Date: 09/18/94

Fermented 6 days in Primary
Racked to second on 09/24/94 - S.G. 1.026
Fermented 19 days in Second
Racked to third on 10/13/94
Fermented 08 days in Third
Racked to fourth on 10/21/94
Fermented 06 days in Fourth

Bottle Date: 10/27/94