This award-winning melomel made by Mino Choi was sampled and discussed in Chop & Brew – Episode 21. Thanks to Mino for sharing the recipe with us. Per Mino:

For 5 gallons:

2 gallons of wild flower or orange blossom honey
2 3/4 gallons of spring water
Large nylon bag
15 lbs of triple berry mix
Wyeast wine nutrient

– Dissolve honey and water in 7.9 gallon bucket.
– Add fruit to nylon bag and place in fermenter. If available/in-season, add 4-5 lbs of black currants or any other dark skin berry (mulberries, elderberries, etc.) or any other fruits you want to try – like strawberries, dark cherries, etc.
– Add 2 tsp Wyeast wine nutrient
– Pitch yeast: For sweeter mead use 71B7-1122 yeast. For drier use ED1118 from Lalvin.
– Staggered nutrient addition: 1/2 tsp Wyeast Wine Nutrient first day, then next 3 days in a row; agitating the bucket with lid on rocking it to de-gas
– Primary ferment for one month, remove fruit after three weeks.
– Rack to secondary, and let sit for two months.
– Rack again then use fining agents or filter, then bottle