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.
Mixture of "Sweet Raspberry Mead" recipes from http://www.stormthecastle.com/mead/mead-recipes.htm
(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.