Dry hopped raspberry mead

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npipich

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1 gallon batch

2 pounds wildflower honey
1 pound red raspberries
6 oz. blackberries
.5 oz. mosaic hops
Yeast nutrient
Lalvin 71b-1122

I froze the raspberries and blackberries, then thawed and mashed them. I added to primary with the honey, water, and nutrient. I pitched the yeast and fermented at 72 degrees for two weeks. I transferred to secondary with .5 oz of mosaic hops for five days. The finished product is tart and has a complex tropical fruit character from the mosaic hops. I plan to bottle with additional honey to create a sparkling dry mead.
 
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