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1
Boil the honey in two qts of water for 10 to 15 min and skim off the foam.
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2
Mash the berries with your clean hands.
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3
Put them and the minced raisins into the primary fermenter.
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4
When the boiled honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass, for instance) add in it to the fruit.
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5
Crush the Campden tablet and stir it into the primary fermenter.
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6
Stir in the pectic enzyme.
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7
Allow the mix to stand for 12 to 24 hrs.
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8
Then make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice in a suitable bottle.
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9
The orange juice should be at about 80 deg.
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10
F. Shake the bottle well to mix it, then loosen the top.
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11
Be sure the top is loose!
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12
If you are making more than one gallon of wine, add in the rest of the yeast nutrient to the primary fermenter.
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13
Let the yeast starter stand for 1 to 3 hrs - till it is bubbly, and then stir it intio the primary.
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14
Stir the fermenting melomel 2 or possibly 3 times a day for the first day or possibly two, then once daily till the fermentation slows.
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15
When the primary fermentation is complete (usually in about a week if you used Champagne yeast, longer if you used a slower yeast), strain off the berries and throw away them.
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16
Place the melomel into the secondary fermenter.
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17
If necessary make up the volume with water.
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18
Install the water seal.
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19
Rack as necessary.
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20
Bottle when it is still and clear.
