I had been thinking about creating a super fruit series of meads. The thought was to use the same neutral honey and then add a portion of fresh juice or extracts from various super fruits. I just finished my first in the series, a Pomegranate Mead.
10 lbs Dutch Gold Tupelo Honey
4 cups Pomegranate juice
2.5 gallons of treated water (basically Poland Spring with ph adjustment)
Heat to 140F for 25 minutes. Cooled to 75F. Pitch Saf-33 dry yeast.
Not sure if the yeast is the right one for this but it was one of 2 that I had readily available.The mead has a nice pink color from the pomegranate juice. The must/wort tastes pretty good.
Other batches to be made:
Goji Berry (aka wolfberry)
Mangosteen (no idea where to get this)
Sea-buckthorn (no idea where to get this)
Anyway, I just wanted to put finger to keyboard and put some of thoughts down. I will update as the batch progresses.