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Home » Recipes » 2004 Mayfaire - Best of Show - Bruce Brode Date Melomel
2004 Mayfaire - Best of Show - Bruce Brode Date Melomel
Style:    26.5 - Melomel
Brewed by:    Bruce Brode
Batch Size:    5.0 Gallons
Actual OG:    1.142 OG
Actual FG:    1.025
Recipe Index | Promash File
Honey, Sugars, Fruits, Spices
Sugar Source Amount Percentage
Wildflower Honey 15.0 lbs.
Date Syrup Middle Eastern 3 - 300gm cans (~2.0lbs)
Man. Code Name Type Amount (Starter)
Red Star Cotes d'Blanc Dry White 2 packages
Heating Schedule
Step Rest Temp Rest Time Heat Water
Pastuerization 212 F 0 minutes Direct 1.5G (Soft water)
1 tsp. Yeast Nutrient
5 tsp Sparkolloid
5 tsp Bentonite
5 tsp Sorbistat
From Bruce's Notes
Yield: 5 U.S. Gallons
Style: Still, sweet
Estimated Original Gravity: 1.125+
Estimated Terminal Gravity: 1.025
Estimated alcohol by volume: 12.5%


2 teaspoons complete yeast nutrient, such as SuperSuperFood or Fermaid K

15 pounds medium-dark Wildflower honey

3 900-gram cans Middle Eastern date syrup (can be found at Middle Eastern markets and delicatessens)

Soft water to make 5 gallons of must (should be approximately 4 gallons total)

2 packets Red Star Cote de Blancs freeze-dried wine yeast, or equivalent Epernay strain


Heat 1.5 gallons of water to a boil and turn off the heat. Stir in the yeast nutrient, honey, and date
syrup until all is well-incorporated as a concentrated must.

Place one gallon of sanitary water in a sanitized fermenter and add the concentrated must. Add
additional water to make a total of 5 gallons or slightly more. Chill the dilution water if necessary
in order to reach a temperature of under 80 degrees after dilution and before pitching the yeast.

Rehydrate both packets of yeast in 1/2 cup of water at 100 degrees F. for 15 minutes.

Oxygenate the diluted must by physical agitation or supplemental aeration with filtered air or filtered bottled oxygen.

Rouse the yeast slurry and pitch it into the must. Agitate the must to incorporate the yeast, and continue aeration for another few minutes if desired.

Ferment in primary at ambient temperature (55 to 78 degrees F.) for 2 to 4 weeks until fermentation activity slows down significantly.

Rack to secondary fermenter and allow to age until clarity is apparent and all observable fermentation activity has ceased
(perhaps 2 to 4 months). If necessary to achieve clarity after cessation of fermentation, use a small fining of Bentonite followed immediately by Sparkolloid, following package directions in each case.

To prevent refermentation after bottling, use Sorbistat K (potassium sorbate) to inhibit refermentation, following package directions and adding it to the mead just prior to bottling.

Age in bottles until desired flavor balance is reached for optimum drinkability, probably one year or more.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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