Last week to Enter the Spike Brewing 20 Gallon Sight Glass Kettle Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > raspberry mead
LinkBack Thread Tools
Old 06-15-2011, 01:48 PM   #1
Feedback Score: 0 reviews
Join Date: May 2011
Location: Canterbury, UK, England
Posts: 31
Default raspberry mead

Just a quickie,

looking at making a raspberry mead, seen several recipes. But none of them mention if you should leave the raspberries whole, cut them up, pin prick them or even pulp them.

advice on this would be great help

mkut is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 02:21 PM   #2
Feedback Score: 0 reviews
Join Date: May 2011
Location: Nottingham, Mansfield
Posts: 98

i'd mush them up to make sure you get all the flavour

renshaw is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 02:38 PM   #3
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: White Bear Lake, Minnesota
Posts: 552
Liked 2 Times on 2 Posts
Likes Given: 10


I've used them whole with no problems. I imagine if you do anything to them, it would be much harder to leave the "mush" behind when racking. For the same reason, a bag is always a good idea. I think you'll find that flavor/color extraction isn't a problem with whole raspberries, they're white and mushy after a week anyway.

Also, I'd either freeze/thaw them once before using, or add some pectic enzyme.


"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

commonsenseman is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 02:48 PM   #4
Feedback Score: 0 reviews
Join Date: Jan 2010
Location: Minnesota
Posts: 238
Liked 2 Times on 2 Posts
Likes Given: 1


Freeze them before and you will have no issues.


Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 03:41 PM   #5
Feedback Score: 0 reviews
Join Date: Nov 2008
Posts: 611
Liked 32 Times on 28 Posts


I currently have a Raspberry Thyme in the carboy ready to bottle. Smells wonderful.

What I did, I froze the Raspberries and then thawed them, ran them through the blender and then ran that through a metal screen siv with a rubber spatula. I ran it through the screen to remove the seeds. Oh, when I blended them, I put in some pectic enzyme and then waited an hour before the siv. This will help break down to juice. But mostly I de-seeded them. I kept the seeds and put them in a jar with 2 cups of white rum for a few months then screened it. I had 11.5 pounds of raspberries that made about 1 1/2 cups of seads. It had enough pulp in it to make it into a raspberry extract for baking. But I digress.

Then I put in the resulting pulp through the blender and through the screen again, didn't change much so you prob could skip the second time through. Yes I lost a lot of volume to sediment of the pulp as about 1/4 of the resulting 1 1/2 gal of raspberry pulp was non-juice. So I did add about 1/2 gal to the mix after it cleared a bit. Oh, also no mater what you do expect it to go dry. Yeastie Beasties LOVE raspberry juice/pulp I discovered.

Best option is to stabalize and back sweeten it a bit. This also give a bit of a chance to bulk it up a bit.

After it settled from the stablize and back sweeten and cleared to a beautiful red, I put in my Fresh Thyme Leaves, just bruised, and lightly toasted Oak chips for about 3 weeks. When I opened the carboy, I was greeted with a lovely smell of raspberry AND suprisingly thyme. I didn't expect that much scent, it really bowls you over and is wonderous.

I expect this to be a very tasty batch. I may do a raspberry basil in the future as I am sure it will go fast.

I know it sounds like a lot of work but for me, I would rather do the work on the front end where my tools are easily fit into the dishwasher than have a hard time with clean up later, like cleaning major gunk out of the carboy. Where I can I prefer to render it to juice.

I recently did 10 pounds of blueberries to juice, the pulp I was able to extract, about 3 cups, I plan on giving to my wife for blueberry muffins or blueberry cookies or just making another fruit extract. Hmm, could be good in homemade soda making. I am always thinking on how to get more out of the fruit and how to use everything I can. I haven't gone to re-using yeast yet. But you never know.

Enjoy your brew.

Matrix4b is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 07:37 PM   #6
Feedback Score: 0 reviews
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,691
Liked 179 Times on 165 Posts
Likes Given: 27


It's up to you, but the "freeze/thaw" method will do the job well, you don't have to mush them up and certainly not blitzed with blender, as you can get some bitterness from the broken seeds.

2 other points worth remembering. Raspberry on it's own, can be very over powering and taste quite acidic. So I'd suggest that you mix it with something else, a fruit that will complement it, say like some apple juice....

Also, make sure that you use some pectic enzyme, preferably before you start the ferment, as you use less, and it helps with flavour/colour extraction.

Maybe if you have another berry fruit that's in season, you could try that as something to mix it with.......


"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
Reply With Quote Quick reply to this message
Old 06-15-2011, 07:47 PM   #7
Senior Member
Feedback Score: 0 reviews
jeffd10's Avatar
Join Date: Jan 2011
Location: Tarpey Village, California
Posts: 370
Liked 5 Times on 5 Posts
Likes Given: 67


I froze em, then crushed em.. happy with that. The color is awesome, I read somewhere to rack it off the fruit when the Raspberrys lose their color ... im 30 days in and thinking about racking it off ....the color is electric !!!!



Primary 1: Shooting Range IPA
Primary 2: Checkered Pilsner
Primary 3: Marris Pale Ale

Tapped 1: RyeIPA
Tapped 2: Englishman in New York (Stout)

Sunnyside Ave Brewery

“ A fine beer may be judged with only one sip, but it's better to be thoroughly sure. ”

— Czech Proverb

jeffd10 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Great Raspberry Mead!! flyweed Mead Forum 16 12-10-2012 01:12 PM
Help with Raspberry Mead aMillionDreams Mead Forum 14 06-20-2010 10:40 AM
raspberry honey mead bburgbrewer Mead Forum 5 06-30-2009 11:30 PM
Raspberry Mead- A Few Questions (reracking etc) Slimslapper Mead Forum 3 03-23-2009 12:38 AM

Newest Threads