Raspberry mead Melomel recipe


2 lbs raspberries

3 lbs Honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 Campden Tablet – optional

1 package Lalvin RC-212

1 teaspoon yeast nutrient


Puree raspberries set aside.
Boil honey with 1 part honey 2 parts water.
Boil for 10 minutes and skim off the foam that forms (The foam will contain water impurities).
Pour honey water as well as raspberries in fermenter and then fill to make 1 gallon of mixture.
Add acid blend, pectic enzyme.
(If you chose to use campden tablet cover mixture and let it sit for 24 hours)
In a small bowl, add yeast a bit of water to re-hydrate it and yeast nutrient. Let it sit until it starts to bubble then add it to the must.
Let mixture ferment.
After 3 weeks rack into another fermenter.
After 3 months rack into another fermenter.
Let it sit for 3 months then bottle.
Let the bottles sit for 6 months before you drink it.