Making 1 gallon of Raspberry Mead

Making 1 gallon of Raspberry Mead

Ingredients:
2 pounds raspberries
3 cups orange blossom honey
1 gallon water
1/2 teaspoon wine yeast
1/2 teaspoon bread yeast

During the first 3 days give your must a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.

Next steps in the wine making process:

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[jacobgenereux]

I love how detailed and yet straight forward your videos are, I primarily brew beer, but enjoy watching your videos on ciders and meads for future ideas.

It’s amazing how many videos you are consistently filming and uploading!

[jamesvatter]

Sounds like a good one, Charles. Thanks for sharing.

[SWB]

Your approach to fermenting is much the same as mine. I like using the raw fruits too. The techniques we've developed are a bit different. But the end results are sure to please. Thanks for posting your works.

[Noooiiiissseee]

Awesome! Was planning on making a raspberry mead for a friend who loves raspberries. This looks like a good place to start so thank you!

[gabe]

I bet that's a great after dinner mead!

[livewell]

It's always good to see black people with niche hobbies such as brewing. Sadly it was always hard to find it, so it's good to see.

[terrymiller]

Red Star is the Cadillac of yeasts.

(He mean Lexus, but he ain't know it)

[stanleygrover]

I have heard 140 degrees F. is the low end pasteurized temp.

[jonathanrayejr]

Don't boil the honey it removes a lot of unique flavors from the honey itself.

[ravivyas]

would it be beneficial to gently mash or muddle the fruit at all? Would doing this be more effective in allowing the yeast to get to more of the sugars and allow more of the fruit flavors out?