Start: 1 gallon mead. Used 2 3/4 pounds orange blossom honey, Lalvin 71B-1122. SG=1.090, pH=3.73. During the first week or so I staggered 1/4 tsp Fermax yeast nutrient for a total of 1 tsp.
At 3/4 break I pasteurize (140-150F for 15 minutes) frozen raspberries (no sugar added), strained to gain 1 1/4 cup puree which was added to fermenting mead.
Now OG= 0.998 pH=3.46. Racked to another carboy. Tasted sample, it was dry which is what I wanted, but very little raspberry flavor and only a hint of fruit. In fact the hint of fruit was so little that it tasted more like strawberry.
I am thinking about adding raspberry flavoring to increase the fruit flavoring? Any suggestions?
At 3/4 break I pasteurize (140-150F for 15 minutes) frozen raspberries (no sugar added), strained to gain 1 1/4 cup puree which was added to fermenting mead.
Now OG= 0.998 pH=3.46. Racked to another carboy. Tasted sample, it was dry which is what I wanted, but very little raspberry flavor and only a hint of fruit. In fact the hint of fruit was so little that it tasted more like strawberry.
I am thinking about adding raspberry flavoring to increase the fruit flavoring? Any suggestions?