Raspberry Melomel
Experience the exquisite flavor of homemade Raspberry Honey Mead, crafted from rich light clover honey and luscious black raspberries. This unique recipe combines the floral sweetness of honey with the tartness of berries, enhanced by a hint of raspberry leaves and a touch of citric acid. A perfect fermentation project for adventurous home brewers ready to indulge in a refreshing and aromatic beverage.
ingredients
- 12 lbs light clover honey
- 2 gallons black raspberries
- 1 oz dried raspberry leaves
- 4 tsp citric acid
- 1 package champagne yeast
- 1 lb white sugar
- 1 campden tablet
- Water
steps
- 1.
In a large pot, heat 1 gallon of water just enough to dissolve the honey, stirring well.
- 2.
Once fully dissolved, transfer the honey mixture to a sanitized fermentation vessel.
- 3.
Add the remaining 1 gallon of water to the vessel along with the black raspberries and dried raspberry leaves.
- 4.
Crush the raspberries gently to release their juice.
- 5.
Stir in the citric acid and white sugar until completely dissolved.
- 6.
Crush the Campden tablet and mix it into the liquid to sanitize the must; let sit for 24 hours.
- 7.
After 24 hours, sprinkle the champagne yeast over the must, allowing it to activate without stirring.
- 8.
Seal the fermentation vessel with an airlock and place it in a cool, dark area.
- 9.
Allow the mead to ferment for 4-6 weeks, checking periodically for activity.
- 10.
Once fermentation is complete, siphon the mead into sanitized bottles, leaving sediment behind, and age for an additional 2-3 months for optimal flavor.
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