I was given some fantastic frozen raspberries(10lb) and asked if I could make wine with it. After posting in the wine forum it was suggested to do a mead instead, so I am. I've found many conflicting opinions about primary vs secondary fruit additions and seeds vs no seeds. After much debate, this is my recipe:
-16 lb clover honey( no other variety available this time of year unless I want to sell my left kidney on the black market to pay for it)
-nutrient and energizer (recommended amounts)
- I cup strong black tea
-lalvins 1122 yeast
-filtered water to 5 gallons
-10lb raspberries, frozen, thawed and de seeded
-pectin enzyme
Combined all but the last two ingredients last night, aerated, rehydrated and pitched yeast, currently bubbling happily through the airlock. Can't for the life of me remember the SG.
Plan is to thaw, deseed, add pectin enzymes to the raspberries when I'm ready to transfer to secondary. Rack onto raspberries. Leave in secondary until the pulp is done, then rack again.
The goal is a semi sweet mead with a strong fresh raspberry flavour and nice color. Any glaring flaws you can see? Suggestions?
-16 lb clover honey( no other variety available this time of year unless I want to sell my left kidney on the black market to pay for it)
-nutrient and energizer (recommended amounts)
- I cup strong black tea
-lalvins 1122 yeast
-filtered water to 5 gallons
-10lb raspberries, frozen, thawed and de seeded
-pectin enzyme
Combined all but the last two ingredients last night, aerated, rehydrated and pitched yeast, currently bubbling happily through the airlock. Can't for the life of me remember the SG.
Plan is to thaw, deseed, add pectin enzymes to the raspberries when I'm ready to transfer to secondary. Rack onto raspberries. Leave in secondary until the pulp is done, then rack again.
The goal is a semi sweet mead with a strong fresh raspberry flavour and nice color. Any glaring flaws you can see? Suggestions?