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Old 10-10-2011, 05:55 PM   #31
AZ_IPA
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Nice! I need to make this again. I only have one bottle left from the original batch.



 
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Old 10-25-2011, 09:45 PM   #32
Sirthomas42
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The wife and I bottled this a couple days ago, it's freaking amazing. My first wine/mead using raspberries, and I'm quite pleased. I can't wait until it ages a little, if it improves the way my blueberry mead did!


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Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller

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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Old 10-31-2011, 02:13 PM   #33
Ecaz
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Feb 2010
Florida
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What is the full recipe for a 5 gallon batch?

Would it be okay to use local Wildflower honey?

Has anyone considered trying a chocolate based Rooibos instead of a black early grey?

Obviously, if I change the recipe, it's NOT THE SAME MEAD.

But, would the general idea be the same w/o using Clover honey, and using Wildflower instead? I have 15lbs of local wildflower honey and would like to make a nice raspberry mead w/ a chocolate based Rooibos, but should I still add the limes and lemon? Interesting!

Thanks!

 
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Old 11-01-2011, 03:12 PM   #34
Sirthomas42
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I'm not an expert on mead, but I think any honey would be fine. I made this from Blackberry honey (it's what we had - a 60 lb bucket) and it turned out great!

Actually, all our meads so far have been made from Blackberry - we just used up the bucket and our next few batches will be from mixed black/blue/raspberry. :-)
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Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller

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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Old 11-30-2011, 09:55 PM   #35
CidahMastah
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Nov 2010
, New York
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Will let you know how this turns out (in about a year!) - started my batch on 11/6 and plan you either force carbonate it in a keg or prime. But I will be putting this in champagne bottles either way and cellaring once I decide the carbonation method.

Looking forward to it!


Update: I racked it off into a keg for aging and carbonating when I feel froggy. My F.G. was 1.000 so I fermented dry. I added campden, and sorbate and honey to get to 1.014 (my wife likes things a little sweeter).
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Old 01-08-2012, 08:06 AM   #36
BoxMan
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I picked up a few bags of frozen raspberries on a whim today. I'm thinking this might be my next batch.

 
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Old 01-08-2012, 03:10 PM   #37
lawpaw
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Sep 2011
Minneapolis, MN
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I picked up a bag on a whim two days ago and think I will make this one as well.

Except that I plan on using 1122 and forgoing the Dextrose (it won't be carbonated, don't want to age on 1122 anyway). Probably backsweeten with more honey and/or cold crash where I want it.

I'm using Raspberry honey.

 
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Old 03-07-2012, 05:52 PM   #38
Jukas
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AZ, I found your recipe looking for a nice Raspberry mead and would like to make a 5 gallon batch of this.

Could I simply take your existing recipe, divide the ingredients by 3 to get the base for a 1 gallon batch, then multiply by 5, perhaps going a bit light on the earl grey tea?

Or is there a better method for scaling this up?

 
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Old 03-07-2012, 07:39 PM   #39
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That'll work; though you'll only need 1 pack of yeast for 5 gallons.

 
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Old 03-08-2012, 12:24 AM   #40
Jukas
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Any idea what your ABV works out to be on this? A raw OG to FG conversion shows it about 12.7% but I'm guessing the additional ferment able sugars in the fruit push it higher?



 
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