So I recently got my hands on 5lbs of frozen black currants and would love to make a mead with this. I only have 1 batch of mead under my belt, a 3 month old dry mead that is still clearing/aging. I also want to make a raspberry melomel and had a couple thoughts on how I want to do this.
I shoot for around 3 gallon in my mead batches and when I brew the black currant mead, I also want to do a raspberry melomel. Here are my two thoughts:
A. Brew up 6 gallons of mead. When its done fermenting, rack 3 gallons onto a can of Oregon Raspberry puree. Rack the other 3 gallos onto black currants that I pureed.
B. Brew up an black currant wine at the same time I make the mead, and blend the 2 together. I had a commercial elderberry mead that did it this way and it was fantastic. It would be a lot more work, but i think would make for a great mead.
I would like to go with option A, but because it would be a little less work than making a wine and mead and letting the 2 age. However, I have no idea how much black currant to use. I still want the mead flavor to dominate and have the fruit in the background. I was thinking 3lbs? Also, how much raspberry puree? Is 1 can too much?
If I do go with option B, anyone have suggestions or can point me in the right direction on how to make a wine from black currants?
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye