This instructable is for a 5 gallon batch (roughly 25 bottles). You can scale it up or down to whatever you plan on making. You'll need 3 pounds of honey and roughly 6 ounces of raspberries per gallon. Honey is expensive. I have since made a Raspberry Wine, exactly like this, but with Dextrose (Corn Sugar) as the fermentable sugar instead of honey. It's considerably cheaper. BUT, you can no longer call it a Mead. And there will be obvious texture/mouth-feel/flavor differences. But they are both delicious. If you do end up going the sugar route, you don't need 3 pounds/gallon, closer to 2 pounds/gallon. Use your hydrometer to fine tune, you're aiming for about 1.10 or so as the starting gravity. I think I ended up needing about 12 pounds of dextrose. Anyway, on to what you'll need. I'm assuming you've brewed before and already have basic brewing equipment. If not, take a look at my other Instructables, or any of the other ones on this site to see what you need.
15 lbs of honey. I got my honey from http://www.flyingbeeranch.net/. These are the nicest people in the world, and their honey selection is AMAZING. I've also used Dutch Gold for bulk (60 pound bucket), or worked out deals with local apiaries. What turned me on to Flying Bee Ranch was their selection and prices. Really good. I went with the tried and true Orange Blossom. But I imagine if the Raspberry honey is available, that would work quite nicely as well.
32 ounces of Raspberries. It's hard to say precisely how much I used, I was very fortunate that my Aunt had several raspberry bushes and would pluck the best ones for me. I asked for about 2 pints. Store bought bags are just as good. The trick I've mentioned before is to freeze them. Allegedly this breaks the cell walls of the raspberries, which caused them to release more flavor. Whether that's true or not, I can't say. But that's what I do.
Yeast. For this first batch, I used Lalvin 71B. https://www.midwestsupplies.com/lalvin-wine-yeasts-5-grams-71b-1122-narbonne.html?utm_medium=feeds&utm_source=google&gdftrk=gdfV24959_a_7c1306_a_7c6184_a_7c8830&gclid=COKavfjF4bcCFVSe4AodUgYAUQ I read that it's supposed to be a nice pairing with fruit. But it fermented extremely fast and had some initial off flavors that took a while to tame out. Some of that was because it was quite hot. Since then, I used Lalvin D47. http://www.midwestsupplies.com/lalvin-wine-yeasts-5-grams-1cv-d-47-white-wine.html. I've never had a problem with this yeast, everything has always came out delicious.
Yeast Nutrient. http://www.midwestsupplies.com/fermaidk.html This is a good one. I've also had success using regular yeast nutrient/yeast energizer. And frankly, I'm not even sure it needs it. The raspberries will provide a decent amount of nutrition.
Spring Water to fill the rest of your carboy up. I'd avoid city water since it has some chemicals in it. Not to say it won't be good, but if you can get a good, clean water source, use it.
Step 1: Le Sanitation
Step 2: Add the honey.
Step 5: Add the Raspberries
Anyway, take your raspberries out of the freezer, and carefully put them in the carboy. I made a real mess doing this haha.
Step 6: Pitch the Yeast.
Step 7: The Waiting Game
If you've lost quite a bit of volume from the rackings, you can add more water. I've done this with every batch without issue. In fact it's even helped with some off-flavors. But you need to be careful not to add too much. It will dilute the potency and flavors.
Step 8: Bottling!
I had one I made a while ago kicking around, and I happened to smell it as I walked by my brewing area. It was a wonderful combination. Hands down, how I'll be making this again. So if you have a cinnamon extract, or make your own, try experimenting with adding it to your mead/wine. Do it in a small sample size until you find a good ratio, and scale up. It was a truly delicious pairing. And the spice of the cinnamon balanced the immediate sweetness of the raspberries.
That's it. Hope you enjoy! Let me know if you have any questions, and happy brewing!