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Thread: Raspberry Mead (primal? you be the judge) page

  1. #1
    Glockin Grok's Avatar
    Glockin Grok is offline Senior Member
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    Raspberry Mead (primal? you be the judge)

    Ok all I make it no secret that I drink and enjoy to do so as well as home brew.

    Here is my latest to share.

    Raspberry Mead:

    15 lbs or honey (I used clover)
    4-5 lbs of raspberry puree (I used from a can so it was steril)
    5 tbsp of yeast nutrient
    1 tbsp of pectic enzyme
    1 Wyeast dry mead slap pack yeast.
    1 pack of bottling sugar (optional)

    Mix honey and water to make 5 gal in a carboy. Add pectic enzyme, one tbsp of yeast nutrient and yeast. and set to ferment at room temp. for the next four days add one tbsp of yeat nutrent until there is 5 total in there. Let ferment for one month.

    Pour the puree into a clean carboy and rack the mead on top. Let sit and ferment for one more month.

    Bottle (With bottling sugar if you want it carbonated like I did) and and let sit for 1-6 months.

    Mine came out bone dry (all sugar fermented) high alcohol (id guess about 15% like wine I forgot measure the specific gravity and calculate) with a nice mouthfeel with some honey texture.

    Enjoy (room temp of chilled) flavor is similar (loosely) to a dry red wine that is carbonated

    Start of first ferm

    End of first ferm

    Start of second ferm

    Finished and yummy!!!!!

  2. #2
    drssgchic's Avatar
    drssgchic is offline Senior Member
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    Who cares if it is or not- that looks gooood!

  3. #3
    Catherine's Avatar
    Catherine is offline Senior Member
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    i'd try it!

  4. #4
    Russ's Avatar
    Russ is offline Senior Member
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    Brought Mulberry mead to our Grok Feast in florida

    I drink mine non-carbonated. No priming sugar for me.

    I currently have . . . gallons of mead in the house!
    Starting Weight : 338lbs 6/11/2010
    Current Weight: 266lbs
    High-school Weight: 235lbs
    Goal: ????

  5. #5
    Roary's Avatar
    Roary is offline Senior Member
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    That looks phenomenal. I'm trying to imagine the taste right now. . .

  6. #6
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    that looks delicious. it would be interesting to use a champagne yeast in something like that in order to get a smaller bubble. would probably give it a totally different mouthfeel. excellent work.

    i have actually been a few recipes lately, and plan on brewing sometime in the very near future. i actually want to try to make chicha (corn beer) which i have never attempted before. and the other 2 i want to make asap are a pumpkin IPA (sort of in the style of dogfish punkin, although that is a brown ale base) but something with a nice ipa character, a good dose of pumpkin, and subtle hints of the spice on the finish. i'm also working on a blueberry oatmeal stout. i would prefer to use all fruit and not an extract, so i need to get my proportions right. i'll probably have to spend a small fortune on blueberries.

  7. #7
    onalark's Avatar
    onalark is offline Senior Member
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    Carboys. I've been meaning to buy one. Is it a special order thing, or will I find it where I least suspect it at some local store here in California?

  8. #8
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    most homebrew supply places/wine making places should have them. i suppose you could always order one online

  9. #9
    pjgh's Avatar
    pjgh is offline Senior Member
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    Phew! That looks good. I do like mead, although don't drink it perhaps as often as I should. Honey has some amazing side-effects, even fermented ... I mean healthy side-effects.

    We have a really well established apiary just down the road, a mile, or so. We eat their honey, but it hadn't occurred to me to ferment it.
    Denholme Gate Honey

    One to try now I've just emptied my demijohns into bottles



    Thanks for the inspiration!

  10. #10
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    Primal Blueprint Expert Certification
    looks like a nice little stash... not sure if you always keep your brews on that counter, but i would probably move them out of the sunlight.

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