Raspberry Melomel
Experience the sweet allure of Raspberry Melomel, a honey-infused mead bursting with the vibrant flavors of fresh raspberries. This delightful beverage combines the richness of honey with the tartness of ripe berries, creating a harmonious brew that's perfect for any gathering. Sip it chilled, pair it with cheese, or enjoy it on a warm evening—it’s sure to impress your friends and family.
ingredients
- 15 lbs fresh raspberries
- 7 lbs honey
- 1 tsp pectic enzyme
- Water to make 1 gallon
- 1 packet Lalvin ICV D47 yeast
- 2 tbsp yeast nutrient
- 2 ½ tbsp acid blend
steps
- 1.
Sanitize all equipment to ensure a clean fermentation process.
- 2.
In a large fermentation vessel, crush the fresh raspberries to release their juices.
- 3.
Add honey and pectic enzyme to the crushed raspberries, mixing thoroughly to incorporate.
- 4.
Pour in water until the mixture reaches a total volume of 1 gallon, stirring well to dissolve the honey.
- 5.
Check the acidity level and add the acid blend as needed to achieve a balanced flavor profile.
- 6.
Sprinkle the Lalvin ICV D47 yeast evenly over the surface of the must, allowing it to hydrate for about 15 minutes before gently stirring.
- 7.
Mix in the yeast nutrient to support robust fermentation.
- 8.
Cover the fermentation vessel with a sanitized cloth or airlock and store it in a cool, dark location.
- 9.
Allow the mixture to ferment for 1-2 weeks, stirring daily until bubbling slows down.
- 10.
Strain the liquid through a fine mesh sieve or cheesecloth to remove solids and transfer it to a sanitized carboy for secondary fermentation.
- 11.
Let the mead age for 1-3 months, checking for clarity periodically.
- 12.
Once clear, siphon the melomel into bottles, leaving some space at the top, then cork and seal.
- 13.
Store in a cool, dark place and enjoy your Raspberry Melomel after a minimum of 6 months of aging.
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