As one of my brew year’s resolutions for 2011, I am planning to make a mead. I thought a simple recipe to put together would be for a raspberry melomel. For my first one, I was thinking I could make a simple show mead with medium sweetness…but my tastebuds are calling for a melomel.
To keep it simple, I chose one fruit to add in. I think raspberries deliver good flavor and I think they complement honey very well.
Plus, I need to find out if I can make a raspberry melomel that tastes better than the commercial offering the Brew Dudes had at a wine tasting that had the aroma of gym socks.
After reading The Compleat Meadmaker and watching Curt Stock’s video on BrewingTV, I thought I would give this recipe a go.
15 pounds of clover honey
8 pounds of raspberries
3 gallons of water
1 teaspoons of yeast energizer (Fermaid-K)
2 teaspoons of yeast nutrient (diammonium phosphate)
Yeast: Wyeast 4632 Dry Mead
I plan to make a yeast starter for this melomel. There are instructions on how to do that in Compleat Meadmaker and I’ll write a post dedicated to mead yeast starters.
Although Mr. Stock ferments everything together, I think I am going to ferment without the fruit. I plan to rack it to a secondary vessel (plastic bucket) and add the fruit to it there.
So, for primary fermentation – add the water, honey, and yeast together and oxygenate your must. Then add a quarter teaspoon of the yeast energizer and a half teaspoon of the yeast nutrient. Then follow this schedule for the rest of the yeast energizer/nutrient:
Add .25 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient 24 hours after fermentation begins
Add .25 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient 48 hours after fermentation begins
Add .25 teaspoon yeast energizer and .5 teaspoon of the yeast nutrient after 30% of the sugar has been depleted
I plan to let the primary fermentation go for a month, then I will rack it to a bucket and add the raspberries. If I can get them from the local farm down the street, I will. I’ll wash them and freeze them before I add them to the mead.
I’ll let it sit in the secondary for a couple of weeks at least, then I will bottle. I am not sure if I will prime or not, but we’ll see…
Bottle condition for at least two weeks before I try it, then I hide it somewhere and try to forget about it for 6 months or so.