PinkFrog
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- Joined
- Dec 6, 2012
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Just sharing what I racked the other day so you all can tell me your thoughts. Because you're all fascinating meat creatures and your words are music.
Recipe used:
Mixture of "Sweet Raspberry Mead" recipes from http://www.stormthecastle.com/mead/mead-recipes.htm and http://beerrecipes.org/showrecipe.php?recipeid=850 (though they're basically the exact same recipe)
Started on 11/29/12
• Yeast: EC-1118 (1 packet)
• 1 Gallon Spring Water
• 5 pounds wildflower honey
• 1.5 pounds red raspberries
• The juice from 1 lemon
• The juice from 1 orange
• 3 Tablespoons of strong english tea
• 1 teaspoon of yeast nutrient
Crushed frozen (then thawed) raspberries.
Added all the ingredients into primary carboy. (SG at 1.075)
Pitched the yeast at 65 F. A few hours later, looks like this:
After two months, racked into secondary carboy. (1/26/13 - Everything had settled, SG was at 1.00)
Smell and taste: rancid.
Now, to forget about it and let it sit for a bunch of months.
Recipe used:
Mixture of "Sweet Raspberry Mead" recipes from http://www.stormthecastle.com/mead/mead-recipes.htm and http://beerrecipes.org/showrecipe.php?recipeid=850 (though they're basically the exact same recipe)
Started on 11/29/12
• Yeast: EC-1118 (1 packet)
• 1 Gallon Spring Water
• 5 pounds wildflower honey
• 1.5 pounds red raspberries
• The juice from 1 lemon
• The juice from 1 orange
• 3 Tablespoons of strong english tea
• 1 teaspoon of yeast nutrient
Crushed frozen (then thawed) raspberries.
Added all the ingredients into primary carboy. (SG at 1.075)
Pitched the yeast at 65 F. A few hours later, looks like this:
After two months, racked into secondary carboy. (1/26/13 - Everything had settled, SG was at 1.00)
Smell and taste: rancid.
Now, to forget about it and let it sit for a bunch of months.
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