We bottled this mead (technically, a melomel) yesterday. It won’t be completely aged and ready to drink for months but I tried a glassful anyway. It is strong raspberry flavor and a reddish pink color. My sample was still, but the finished product will be carbonated. The recipe is below.- 7 lbs. honey
- 1 lb. corn sugar
- 1/4 lb. (4 oz.) white sugar
- 1 t. gypsum
- 1/4 t. Irish moss
- 3 t. yeast nutrients
- 1 t. fresh orange zest
- 36 oz. fresh blackberries (crushed)
- 9 oz. frozen raspberries (crushed)
- Wyeast Dry Mead pitchable yeast
- 1/3 c. corn sugar (for bottling)
Add honey, sugars, gypsum, yeast nutrients, and Irish moss to 1.5 gallons of water. Boil for ten minutes.
Turn off heat. Wait until wort is down to 180F. Add berries and orange zest and steep at 160F for twenty minutes (you may need to add heat to get back to or maintain 160F).
Cool. Pour into plastic bucket. Add enough water to make five gallons. Pitch yeast when cool enough. Cover loosely with bucket lid.
Ferment for one week in primary fermenter. Strain out fruit and rack into secondary fermenter. Rack at roughly one month intervals. Once mead clears and specific gravity falls to 0.996 or below, bottle (using corn sugar) like you would beer.
My Starting gravity on 28 Dec 08 - 1.060.
Gravity on 08 Feb 09 = 0.996Final gravity on 07 Mar 09 (before bottling) = 0.994Final % alcohol = 8.5