Medlar mead (or wine)

[Jamjar1982]

Hi all. Just looking for any thoughts on using Medlars in a mead or wine. I know what they are and how to blett etc etc but I'm more curious about the actual process of using them in the recipes... I.e once bletted would you put them in a pan of hot water then strain the juice after?
Any and all thoughts greatly recieved.

Many thanks

 

[Wynott]

Hi, just spotted this. I've made Medlar a few times now, and really like the subtle flavour.

Once they're bletted, I follow CJJB's recipe:

Chop the fruit, pour over 2 litres (per gallon) boiling water, stir in half the sugar, add 1 litre water.
Leave till cool, add the other ingredients, leave in a warm place for 3 days. Stir daily (it looks pretty awful at that point)
Strain through a mesh/muslin bag, put into DJ, top up if necessary and ferment out.

If you have any left, try making medlar jelly - it's really easy and great with cheese :-)