Raspberry Melamel (Bronze Medal winner at 2010 Great Arizona Homebrew Competition)

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
This scored a 43 at the 2010 Great Arizona Homebrew Competition

7.5 lbs clover honey
24 oz. fresh raspberries
4 lemons, juice of
4 limes, juice of
1/2 cup brewed earl grey tea
Lavlin D47 yeast
staggered nutrient addition (see hightest's FAQs)

Mix everything together in a 3-gallon carboy. Top off with spring water to 3 gallons. Ferment until fruit loses color; rack off of fruit and top off with water; rack when fermentation is complete; rack as needed until clear; bottle with 3 oz. dextrose and age for 1 year

:tank:



Boquet/Aroma: "good lite honey aroma, massive raspberry nose" "great raspberry up front, slight honey"

Appearance: "perfect color (pink!), clarity, & carbonation" "pink bubbly! lots of carbonation, great clarity, some legs"

Flavor: "good honey to fruit flavor balance. nicely warming alcohol. carbonation great." "good berry flavor, more dry than sweet, very carbonated"

Overall: "very nice mead. I'd like to have a case stashed away! great job!" "this would be a great celebration bubbly - very much like a fruity champagne. thank you!"
 

esarkipato

Well-Known Member
Joined
Nov 17, 2008
Messages
135
Reaction score
3
Location
Grand Rapids, MI
Nice work. Was your FG measured after priming sugar? How did you manage to get your yeast to peter out, but still carb?
 

Pivovar_Koucky

Well-Known Member
Joined
Feb 28, 2010
Messages
405
Reaction score
10
Location
Cincinnati
Wow, I make a very similar raspberry cyser (actually I don't know what to call it, its 1/2 gallon of apple juice, 3-4 lbs of honey, 12 oz. frozen raspberries, and about a quart of earl grey tea, total 1 gallon). I can't believe that someone else uses earl grey tea.
 
OP
AZ_IPA
Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
Nice work. Was your FG measured after priming sugar? How did you manage to get your yeast to peter out, but still carb?
I honestly think I just got lucky...

sweetness!
how's yours coming along humann?

Wow, I make a very similar raspberry cyser (actually I don't know what to call it, its 1/2 gallon of apple juice, 3-4 lbs of honey, 12 oz. frozen raspberries, and about a quart of earl grey tea, total 1 gallon). I can't believe that someone else uses earl grey tea.
a quart of tea in a one gallon batch? how many tea bags? let me know how that works out.
 

Pivovar_Koucky

Well-Known Member
Joined
Feb 28, 2010
Messages
405
Reaction score
10
Location
Cincinnati
a quart of tea in a one gallon batch? how many tea bags? let me know how that works out.
2 bags, it turned out pretty well last time. The gravity was 1.128 so its not like it's watered down or anything, just a hint of bitterness and aroma fromt he tea. I'll let you know when the current batch is done, though I just started it last night so it will probably be at least a month.
 

rowingbrewer

Active Member
Joined
May 25, 2010
Messages
34
Reaction score
1
Location
lowell, ma
I hope this is as good as you all make it out to be, cause I am going to be making a 5 gallon batch very soon.
 

bull3tmagn3t

Member
Joined
Feb 21, 2010
Messages
23
Reaction score
0
Location
Phoenix, AZ
Hey there AZ_IPA. Thanks for the recipe. I just started a batch this Friday, and unlike when I made a JOAM batch, this one seems to be off to a slow start. When you started with yours, did you notice your yeast getting off to a quick start or was it a slower, gradual process?
 
OP
AZ_IPA
Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
Hey there AZ_IPA. Thanks for the recipe. I just started a batch this Friday, and unlike when I made a JOAM batch, this one seems to be off to a slow start. When you started with yours, did you notice your yeast getting off to a quick start or was it a slower, gradual process?
It did start off really slow. I think it's because with JOAM, you're using bread yeast which probably takes off a little quicker.

Give it time, and if you think you're stuck, hit it with some nutrient (but watch out for foam over!)
 

bull3tmagn3t

Member
Joined
Feb 21, 2010
Messages
23
Reaction score
0
Location
Phoenix, AZ
It did start off really slow. I think it's because with JOAM, you're using bread yeast which probably takes off a little quicker.

Give it time, and if you think you're stuck, hit it with some nutrient (but watch out for foam over!)
When I made my JOAM I used EC-1118 and it took off at a blistering pace. I'll let this one go since the yeast groups appear to be growing, and they're giving off CO2. It's just nowhere near as fast as the JOAM recipe did.
 

bull3tmagn3t

Member
Joined
Feb 21, 2010
Messages
23
Reaction score
0
Location
Phoenix, AZ
Had a question about the fermentation: Mine has been fermenting for about 4 weeks now. At the three week mark I racked it off the raspberries to new carboys on to some vanilla. Since the racking, there's been zero activity from the carboys. Has the yeast given up? Is my fermentation stuck? Is it done and I'm just paranoid? Any help would be appreciated.
 

mallob9

Active Member
Joined
Jan 19, 2010
Messages
34
Reaction score
0
Location
Ouray
Have you made this again? If so did the same "luck" with the bottle carbonation take place? I'm interested to give this a whirl, it's sounds fantastic.
 

bull3tmagn3t

Member
Joined
Feb 21, 2010
Messages
23
Reaction score
0
Location
Phoenix, AZ
What's your gravity?
Nevermind. Apparently I was just paranoid. I think I went a little lite on the honey for mine, but I still have a nice semi-dry (it's not sweet enough for semi-sweet) mead with great raspberry nose and taste up front with a little tart aftertaste. Good stuff. Thanks again for the recipe.
 
OP
AZ_IPA
Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
Have you made this again? If so did the same "luck" with the bottle carbonation take place? I'm interested to give this a whirl, it's sounds fantastic.
I have not made this again yet - waiting for raspberries to go on sale.
 

dummkauf

Well-Known Member
Joined
Dec 26, 2009
Messages
784
Reaction score
17
Location
Minneapolis MN
Any pics of the finished product? I'm curious how clear this gets and whether it's still that red once it's cleared.
 

johnp

Well-Known Member
Joined
Jun 23, 2010
Messages
139
Reaction score
8
Location
SD
Can i just divide the ingredients by 3 for a one gallon batch? Also, do you think this would taste good without carbonation?
Thanks!
 
OP
AZ_IPA
Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
Any pics of the finished product? I'm curious how clear this gets and whether it's still that red once it's cleared.
It's crystal clear - with more of a pinkish, strawberry color than red. I try to remember to take some pics next time I crack one open.

Can i just divide the ingredients by 3 for a one gallon batch? Also, do you think this would taste good without carbonation?
Thanks!
Of course!

I'm sure it would taste fine without carbonation.
 

mnlaxer

Banned
Joined
Feb 13, 2011
Messages
6
Reaction score
2
Location
Falcon
OK...I am new to making mead, but I took the instructions literally "mix all the ingredients together" using the no-boil technique, and threw it all into a 6 1/2 gallon carboy. I shook the ever livin' piss out of the thing, but I have a nice 2 1/2 inch layer of honey on the bottom of the carboy, and all my raspberries on top. Will the yeast eat away at the honey layer on the bottom, or am I screwed? The honey just would not dissolve, which I guess is indicative of 100% pure honey.
 

Zymurg

Active Member
Joined
Apr 14, 2011
Messages
34
Reaction score
4
Location
Saskatoon
Wow, I make a very similar raspberry cyser (actually I don't know what to call it, its 1/2 gallon of apple juice, 3-4 lbs of honey, 12 oz. frozen raspberries, and about a quart of earl grey tea, total 1 gallon). I can't believe that someone else uses earl grey tea.
Cyser and pyment are subsets of melomel, like apples and grapes are fruit, but not all fruit are apples and grapes. Tea in mead makes it a metheglin, but I'm not sure what you call a metheglin mixed with a melomel...

... a meloglin?
 

Sirthomas42

Well-Known Member
Joined
Mar 2, 2011
Messages
125
Reaction score
9
Location
Olympia
SWMBO and I put on a 5 gallon batch of this today -- after I gave her her birthday present, "Misty's Birthday Fruit Punch, 10.3% ABV, we had an extra vessel. We had a few pounds of raspberries, and a half full bucket of honey, mixed it all up, and started a starter. We'll pitch that tomorrow. I'm paranoid about yeast -- well, I'm paranoid about everything in winemaking -- so I *always* make a starter. 30 batches in now, and I haven't lost a one of them to contamination or infection. Hooray OCD!

See you in a few weeks with updates!
 

Ridcully123

Member
Joined
Jul 8, 2011
Messages
14
Reaction score
0
Location
Kansas City
Cyser and pyment are subsets of melomel, like apples and grapes are fruit, but not all fruit are apples and grapes. Tea in mead makes it a metheglin, but I'm not sure what you call a metheglin mixed with a melomel...

... a meloglin?
It can either be a Spiced Melomel or Fruited Metheglin :)

Sounds lovely, did you use local spring water?
 

calcnerd

Member
Joined
Mar 10, 2011
Messages
6
Reaction score
1
Location
Douglassville
OK...I am new to making mead, but I took the instructions literally "mix all the ingredients together" using the no-boil technique, and threw it all into a 6 1/2 gallon carboy. I shook the ever livin' piss out of the thing, but I have a nice 2 1/2 inch layer of honey on the bottom of the carboy, and all my raspberries on top. Will the yeast eat away at the honey layer on the bottom, or am I screwed? The honey just would not dissolve, which I guess is indicative of 100% pure honey.
I just did the same thing when I made this recipe today. Any insight???
 

calcnerd

Member
Joined
Mar 10, 2011
Messages
6
Reaction score
1
Location
Douglassville
Okay so it may just have to sit a while longer, but in the end I'll achieve the same result?

*whew*...that could have been a costly mistake.
 
OP
AZ_IPA
Joined
Jun 2, 2008
Messages
64,957
Reaction score
16,503
Yes. The results will be the same...

It's kinda fun to watch the honey "layer" disappear over the next couple weeks.
 

Sirthomas42

Well-Known Member
Joined
Mar 2, 2011
Messages
125
Reaction score
9
Location
Olympia
I took a small taste of this at it's last racking. OMG it's fooking amazing! Huge raspberry flavor, a bit sweet (it crapped out at 1.010)... I seriously wanted to grab a straw and drink it straight out of the carboy. I can't wait for this to finish!
 

Sirthomas42

Well-Known Member
Joined
Mar 2, 2011
Messages
125
Reaction score
9
Location
Olympia
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!
 

Ecaz

Member
Joined
Feb 6, 2010
Messages
18
Reaction score
0
Location
Florida
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!
 

Sirthomas42

Well-Known Member
Joined
Mar 2, 2011
Messages
125
Reaction score
9
Location
Olympia
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. :)
 

CidahMastah

Well-Known Member
Joined
Nov 12, 2010
Messages
4,201
Reaction score
44
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).
 

BoxMan

Well-Known Member
Joined
Dec 14, 2011
Messages
85
Reaction score
2
Location
Richmond
I picked up a few bags of frozen raspberries on a whim today. I'm thinking this might be my next batch.
 

lawpaw

Well-Known Member
Joined
Sep 26, 2011
Messages
77
Reaction score
1
Location
Minneapolis
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.
 

Jukas

Well-Known Member
Lifetime Supporter
Joined
Dec 27, 2011
Messages
911
Reaction score
98
Location
Santa Rosa
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?
 

Jukas

Well-Known Member
Lifetime Supporter
Joined
Dec 27, 2011
Messages
911
Reaction score
98
Location
Santa Rosa
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?
 
Top