the_rayway
Always busy
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- Aug 3, 2012
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Finished and bottled my Raspberry Mead today! Bottled in blue long neck bottles. I'll post pics when I've got them labelled. "Raving Raspberry Mead" is the name.
I learned so much from this batch and it's sister the Belligerent Blackberry Mead. Like: don't sorbate until you're ready to sweeten; and ALWAYS test acid if your wine tastes like nothing even after a year. Duh.
Here is the final recipe at bottling. Please be gentle, it was one of my early batches and I know I did things wrong...
Primary (plain mead, 5 gal recipe)
10.12.12
- 16.5 Lbs multifloral honey
- water to 25 L
- 2.5 tsp yeast nutrient, split 2/3 & 1/3
- 2.5 tsp yeast energizer, split 2/3 & 1/3
- 1 Pkg D47 yeast
OG 1.089
I fermented this to SG 1.020, then racked to two buckets, one for blackberries, one for raspberries
Additions - final product 3 gallons
I used the last gallon of plain mead to top up as I went along, until I ran out.
11.2.12
- 2 Gallons plain mead
- 5 Lbs Raspberries
- 3/4 tsp pectic enzyme
11.6.12
- 1 vanilla bean, split & scraped
11.16.12, racked
- 3/4 tsp pectic enzyme
- 3/4 tsp bentonite in 1 cup warm water
1.11.13
- 3 campden tabs, crushed
- 3/4 tsp sorbate
- 2 cups water for top up
5.8.13
- 7.5 grams medium toast french oak chips
- 1 stick light toast french oak
11.4.13
- 1/4 tsp kmeta
1.1.14
- 3 campden tabs, crushed
- 3/4 tsp sorbate
- sugar to SG 1.018
- 6 tsp acid blend
Also, my Peach Ginger is nearly ready to bottle. Still tastes like yuck to me, even after tweaking a bit with peach punch concentrate. Grrr...Might just have to bottle the thing and wait another year. Ginger is way overpowering still - maybe as a cooking/marinading wine?
I learned so much from this batch and it's sister the Belligerent Blackberry Mead. Like: don't sorbate until you're ready to sweeten; and ALWAYS test acid if your wine tastes like nothing even after a year. Duh.
Here is the final recipe at bottling. Please be gentle, it was one of my early batches and I know I did things wrong...
Primary (plain mead, 5 gal recipe)
10.12.12
- 16.5 Lbs multifloral honey
- water to 25 L
- 2.5 tsp yeast nutrient, split 2/3 & 1/3
- 2.5 tsp yeast energizer, split 2/3 & 1/3
- 1 Pkg D47 yeast
OG 1.089
I fermented this to SG 1.020, then racked to two buckets, one for blackberries, one for raspberries
Additions - final product 3 gallons
I used the last gallon of plain mead to top up as I went along, until I ran out.
11.2.12
- 2 Gallons plain mead
- 5 Lbs Raspberries
- 3/4 tsp pectic enzyme
11.6.12
- 1 vanilla bean, split & scraped
11.16.12, racked
- 3/4 tsp pectic enzyme
- 3/4 tsp bentonite in 1 cup warm water
1.11.13
- 3 campden tabs, crushed
- 3/4 tsp sorbate
- 2 cups water for top up
5.8.13
- 7.5 grams medium toast french oak chips
- 1 stick light toast french oak
11.4.13
- 1/4 tsp kmeta
1.1.14
- 3 campden tabs, crushed
- 3/4 tsp sorbate
- sugar to SG 1.018
- 6 tsp acid blend
Also, my Peach Ginger is nearly ready to bottle. Still tastes like yuck to me, even after tweaking a bit with peach punch concentrate. Grrr...Might just have to bottle the thing and wait another year. Ginger is way overpowering still - maybe as a cooking/marinading wine?