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medlar mead ?

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NewBee
Registered Member
Nov 23, 2009
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Ghent / Belgium
www.mspace.com
I plan to do something with medlar (Mespilus germanica).
Do I use them while the're green or while they are ready to eat (brown and rotten-looking)?

280px-Medlar_pome_amoung_leaves.jpg
 
I had to google medlar. Seems it is related to the loquat. You may find some usefull information by searching the forum for loquat as I know a few people have logs for using them. Maybe some of them can give you some first hand advise.
 
yes, its apparently some kind of related fruit to roses. It's not very common but my parents happen to have 2 trees of it.

I think I will use it green (picked after the first night freeze) for primary and use the sweeter brouwn in the secondary.
 
I've never used a medlar, but from the description,
Medlar fruit are very hard and acidic. They become edible after being softened ("bletted") by frost, or naturally in storage given sufficient time. Once softening begins, the skin rapidly takes a wrinkled texture and turns dark brown, and the inside reduces to a consistency and flavour reminiscent of apple sauce. They can then be eaten raw,
Click to expand...

It sounds like bletting (a term I was unfamiliar with) is needed, and using them unripe may or not be a great option. Of course, using them unripe could be like using crabapples, and that can still be fine.

Please do keep a good brewlog of your experience with these fruit.

Medsen
 
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Apple sauce fruit? That sounds awesome!

I'd bet you can stick them in your freezer if you pick them before the frost.
 
got about 2kgs of medlars (thats not a lot but them being applesauce fruit I guess it will give enoug flavour).
I'll put half of in the primary and the other half in the secondary I think
 
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