Raspberry Mead – Micro Batch Recipe (2024)

FAQs

How many raspberries for 1 gallon of mead? ›

You'll need 3 pounds of honey and roughly 6 ounces of raspberries per gallon.

Fermentation: Keep fermentation temps up to around 70° or 75° F. Fermentation should last between 10 to 20 days. Rack into a conditioning vessel and bulk age for 3 to 6 months.

How Much Honey Should I Use? In this recipe, you can choose exactly how sweet you'd like your wine to be. We'll go over it in further detail later, but we recommend using between two and three pounds of honey per gallon of mead — 2 pounds if you want it on the dryer side, and 3 pounds if you'd like it to be sweeter.

The ratio of water to honey depends on the type of mead you want to make. For a dry mead, the ratio is 4 parts water to 1 part honey; a sweet mead is 2 to 1. Kluz likes his mead sweet, so he typically uses 1 3/4 gallons of honey and tops it off with 3 1/4 gallons of water.

A good starting point with most fruits is about 3 pounds of fruit per gallon of mead, though I have been known to use 5 or even 6 pounds of fruit. Fruit blends can produce some great-tasting meads.

Pour the fruit puree into the fermentation jar. Rack the mead from the carboy to the fermentation jar, taking care to leave as much lees as possible at the bottom of the carboy. Place the lid on the jar and refrigerate for 1 to 2 weeks.

Keep in mind that a one-gallon batch will almost always ferment faster than a five-gallon batch, but there are a few techniques for speeding up both. To put it simply, mead has a lot of sugars. These sugars need to fully ferment, releasing carbon dioxide while doing so, before they can be bottled.

Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day). Stirring does a couple of things: It blows off carbon dioxide, which lowers potential yeast stress, and it adds oxygen to your mead when the yeast can use it best.

If there are still bubbles in the airlock after 14 days let it sit for another few days, or at least until there is no bubbling for at least a minute or two. Once there is no activity in the airlock, fermentation is complete.

If you put in a bunch of honey and you get enough yeast (the right kind of yeast where it ferments all the way out) then you'll have a really dry, high alcohol champagne-like mead. You can use less honey to make a lower alcohol mead. Using less honey might make it a little bit more dry, though not necessarily.

Does more honey make mead stronger? ›

Potentially, using the most amount of honey can lead to up 18% ABV which makes it a strong beverage. Using one pound, or 1.3 cups, of honey tends to result in a very light drink in terms of both flavor and alcohol content. That is expected since the yeast will not have much to eat.

Back to your question: What happens if a winemaker adds too much yeast? Probably not much—there's only so much sugar in the grapes for the yeast to convert, and that limits how much work there is for yeast to do.

1/2 a clove per gallon (These are quite strong, 1-2 in a 5 gallon batch is good – Though the flavour will mellow a lot during the ageing process.) This recipe will yield a medium bodied mead. adjust the volume of honey to your liking. Less will produce a dryer mead and more will produce a sweeter mead.

The first thing you need to do is add raspberries. to your vessel. Freezing your berries before can help add more flavor. Just make sure they are thought when you add them. After that, you're gonna add your honey.

A new planting in sandy loam soil requires 18 gallons per day per 100 feet of row. A mature planting in the same soil type requires 27 gallons per day per 100 feet of row. Increase the water rate for sandier soil, and decrease it for heavier soil.

One pound of raspberries is about four heaping palmfuls of marble-sized berries.