I have a raspberry mead that has consistently been ready in seven months. Can be made with as few as 12oz/gallon raspberries and frozen apple-raspberry concentrate. Is quite delicious and was a hit at a BFF's beach wedding.
Per gallon:
12-84oz red raspberries, frozen and thawed
1-2 cans frozen apple-raspberry concentrate
1.5 tsp pectic enzyme
1/4 tsp yeast nutrient and energizer
One cup less than one gallon water**
1 campden tablet
2-3lb honey
In primary bucket: Place fruit in straining bag and combine everything but the honey and yeast and allow to rest for 12 hours. Then add honey in increments until you reach target OG of 1.085. Pitch yeast, 71B, per pkt instructions. Cover bucket lightly, stir twice a day and lightly squeeze bag during that time. Remove fruit within 3-5 days. Transfer to carboy/airlock when OG has dropped by 2/3. Rack in one month and every two months after that as long as mead is dropping sediment. Ideal must temp while fermenting should not exceed 68F. Once fermented to dry, drop temp by at least 10F to facilitate clearing, the cooler the better. May add Sparkalloid at five month mark if necessary. At least two weeks prior to bottling, backsweeten after stabilizing with k-meta and sorbate with 1/2# honey(melted apple-rasp concentrate), or to taste, and rack one final time before bottling.
**The volume made allows excess for topping up.
This can also be made with 8# fruit per gallon and no water or concentrate. Do not exceed this amount of fruit. Found the all fruit version was ready as early as nine months.
If using 2# or less fruit I prefer to use two cans frozen concentrate. To date I have never had to add Sparkolloid. Do not exceed OG listed if you desire an early drinker. Of the various fruit/concentrate combos made, it seems that 12oz berries and two containers of concentrate per gallon is a favorite of many.
