I need a recipe for rasberry mead... and an easy way to make it... also the items i will need...?!
Answers: alos where to get the items.... please give website if you can
http://thebeveragepeople.com/otherhobbie...
The "Melomel" Variation
Meads flavored with various fruits or berries are traditionally called "Melomels." These meads are extremely common, and as you might expect, almost any imaginable variation is possible. One of my favorites is made with raspberries. This is what the recipe looks like:
Raspberry Mead (5 gallons)
12 lbs. Raspberry Honey (or other light delicate honey)
15 lbs. Raspberries (fresh or frozen)
4 1/2 gallons Water
2 oz. "The Beverage People" Yeast Nutrient for Mead
5 tsp. Stock Sodium Bisulfite solution (after fermentation)
4 Tbl. Tartaric Acid
1/2 oz. Pectic Enzyme
1/2 tsp. Irish Moss
1 1/2 tsp. Tannin
10 grams Prise de Mousse Wine Yeast
Original Brix: 23-24%
Total Acid: 0.65 - .070%
Notes on the Melomel Variation
Prepare as for Unflavored Mead with the following exceptions:
Add Tannin during the boil.
Add Berries and Pectic Enzyme after cooling, along with the yeast.
Fruit or Berries should be tied up in a large nylon straining bag, and lightly smashed before being combined with the rest of the batch.
Stone Fruits such as: plums, cherries, etc. can be substituted for a different fruit flavor but must be pitted before use.
With fruit or berry pulp present, fermentation must take place in a wide mouth container such as a 10 gallon plastic primary fermentor. (I use the stainless kettle I've been using for the boil). The pulp will rise to the top during fermentation, and should be pushed down into the liquid morning and night for four to six days. At this point, the pulp is lightly squeezed and removed. When the active signs of fermentation, bubbling and frothing have stopped, rack to a closed secondary container such as a 5 or 6 gallon carboy, and proceed with the rest of the steps.
http://www.stoutbillys.com/stout/recipen...
Ingredients:
4.5 pounds filtered, unprocessed wildflower honey
1.5 pounds red raspberries
Juice of one lemon
Juice of one orange
3 tablespoons of strong-brewed black English tea
1 teaspoon yeast nutrient (generic, white crystals)
Water to make one US Gallon (boiled and then cooled)
Ferment with Yeastlab Sweet Mead yeast M62 (Steinberg Riesling)
Procedure:
The honey was purchased in bulk at a nearby grocery co-op store. The raspberries were frozen to help break down the cell walls, and they were crushed by hand (in plastic bags) while thawing. The lemon and orange juice were to provide acids. The tea was to provide tannins. I do not know what the nutrient is, but I suspect that it supplied nitrogen.
Boil the honey in some water for 30 minutes, skimming off any scum, wax, bee parts, etc. that rise to the surface. Remove from heat and add berries, tea, juice, and nutrient. Let sit, covered, for a few minutes to let the heat sanitize the fruit. Chill to room temperature in an icewater bath. Put into primary fermenter and add water to bring the volume of the must up to the appropriate level. Pitch yeast into must. ( I just pour the liquid yeast into the must without making a starter.) It was fermented at about 70 degrees F. (room temperature in my kitchen).
A word of advice learned from previous experiences: If you use a carboy as your primary frementer, use one with a LOT of extra headspace, or use a wide blow-off tube. If you do not, the raspberry pulp will foam up and will plug the airlock. This will cause a pressure buildup which can pop the stopper off of the carboy and spray your walls with sticky raspberry stuff. I hear that it can also cause your carboy to explode, leaving an even bigger mess.
Rack after about three weeks, when the fruit pulp has settled. Rack again at month 2, 4, and 6. Bottle at month 8. The mead had cleared and was finished fermenting by the racking at month six. During the last two months in the fermenter there was no airlock activity at all, and nothing more settled out. I waited the extra two months to be certain that the fermentation was complete. There is still some residual sugar, and I did not want the mead to continue fermenting in the bottles. e end of the boil and steep for 15 min. Cool to about 75F and dilute to 5gallons. Add 1.25 tsp yeast energizer, and 2 pkgs (10g total) of Lalvin S. Cerevisiae rehydrated according to instructions.
When completely cleared in secondary, bottle with 3/4 cup corn sugar if a sparkling mead is desired. n the middle, although there wasn't a lot of fruitiness, probably due to the low fermentation temperatures.
Specifics:
F.G.: 1.010
Comments:
This is a sweet, still melomel intended for use as a dessert wine.
The mead was entered into competition at age nine months (one month after bottling. The competition included beers, wines, meads, and flavoured liqueurs. This mead won "Best of Show". Judges comments included things like "Excellent blend, couldn't improve upon it. A winner
Yes it can be hard to make if you do not keep up with what you are doing. If this is your first time brewing anything like this I would suggest start out trying a beer or maybe a quick start recipe for a liqueur instead.