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Old 04-01-2011, 11:28 PM   #21
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OK...I am new to making mead, but I took the instructions literally "mix all the ingredients together" using the no-boil technique, and threw it all into a 6 1/2 gallon carboy. I shook the ever livin' piss out of the thing, but I have a nice 2 1/2 inch layer of honey on the bottom of the carboy, and all my raspberries on top. Will the yeast eat away at the honey layer on the bottom, or am I screwed? The honey just would not dissolve, which I guess is indicative of 100% pure honey.

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Old 06-29-2011, 04:45 AM   #22
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Wow, I make a very similar raspberry cyser (actually I don't know what to call it, its 1/2 gallon of apple juice, 3-4 lbs of honey, 12 oz. frozen raspberries, and about a quart of earl grey tea, total 1 gallon). I can't believe that someone else uses earl grey tea.
Cyser and pyment are subsets of melomel, like apples and grapes are fruit, but not all fruit are apples and grapes. Tea in mead makes it a metheglin, but I'm not sure what you call a metheglin mixed with a melomel...

... a meloglin?
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Old 07-11-2011, 07:12 AM   #23
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SWMBO and I put on a 5 gallon batch of this today -- after I gave her her birthday present, "Misty's Birthday Fruit Punch, 10.3% ABV, we had an extra vessel. We had a few pounds of raspberries, and a half full bucket of honey, mixed it all up, and started a starter. We'll pitch that tomorrow. I'm paranoid about yeast -- well, I'm paranoid about everything in winemaking -- so I *always* make a starter. 30 batches in now, and I haven't lost a one of them to contamination or infection. Hooray OCD!

See you in a few weeks with updates!

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Old 07-15-2011, 06:45 PM   #24
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Cyser and pyment are subsets of melomel, like apples and grapes are fruit, but not all fruit are apples and grapes. Tea in mead makes it a metheglin, but I'm not sure what you call a metheglin mixed with a melomel...

... a meloglin?
It can either be a Spiced Melomel or Fruited Metheglin

Sounds lovely, did you use local spring water?
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Old 08-15-2011, 01:07 AM   #25
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Originally Posted by mnlaxer View Post
OK...I am new to making mead, but I took the instructions literally "mix all the ingredients together" using the no-boil technique, and threw it all into a 6 1/2 gallon carboy. I shook the ever livin' piss out of the thing, but I have a nice 2 1/2 inch layer of honey on the bottom of the carboy, and all my raspberries on top. Will the yeast eat away at the honey layer on the bottom, or am I screwed? The honey just would not dissolve, which I guess is indicative of 100% pure honey.
I just did the same thing when I made this recipe today. Any insight???
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Old 08-15-2011, 01:12 AM   #26
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I just did the same thing when I made this recipe today. Any insight???
The yeast will get to the honey...

And, the laws of osmosis will cause the honey to eventually equalize into the must.
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Old 08-15-2011, 01:23 AM   #27
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Okay so it may just have to sit a while longer, but in the end I'll achieve the same result?

*whew*...that could have been a costly mistake.

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Old 08-15-2011, 01:24 AM   #28
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Yes. The results will be the same...

It's kinda fun to watch the honey "layer" disappear over the next couple weeks.

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Old 08-15-2011, 12:33 PM   #29
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And, the laws of osmosis will cause the honey to eventually equalize into the must.
Since no membrane is involved, it's diffusion, not osmosis.
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Old 10-10-2011, 05:45 PM   #30
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I took a small taste of this at it's last racking. OMG it's fooking amazing! Huge raspberry flavor, a bit sweet (it crapped out at 1.010)... I seriously wanted to grab a straw and drink it straight out of the carboy. I can't wait for this to finish!

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Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine

Bottled: Too many to list!

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