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This is hands down the best mead I make. It's easy and DELICIOUS. And it won the praise of my local homebrew guy, who also happens to the be National Meadmaker of the Year for 2003. So I must have done something right!

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

Sanitize your stuff. It takes all of 15 minutes and reduces the risk of infection. Again, I'll leave you to research your own method of sanitizing. I use C-Brite. 
<p>Great instructable, thank you. I made mine in a 5L carboy, but I think I stuffed up the measurements. It tastes delicious but not very alcoholic. I'm going to try again though. </p><p>How long after bottling do you think until it is ready to drink? I know the last batch of mead that I made, it was ready after 6 months, but it gets better with age.</p>
Looks great! If it's ready to bottle, it's ready to drink. It's possible yours petered out early. You could always try to restart the fermentation by adding more honey and nutrients. Mead should be sweet, that's why it's the nectar of the gods!
<p>Thanks Jimbles, I'll give that a try :)</p>
<p>considering doing a 2 gallon batch in my 7 gallon bucket ( to give enough headspavce to prevent over foaming) and then racking into 2 * 1 gallon jars. How long between start and first rack and racking to bottling? </p>
It really depends on ambient temperature and nutrients. This was about 4 weeks but it could take 3 months. Rack when it's completely clear.
Thanks! Started it today, now we wait.....
<p>Hi ecjones, how did your mead go?</p>
<p>Can I use Mason jars instead of Bottles?</p>
<p>I never bottle my wine. I brew it in a 5 gallon stainless steel turkey frying pot with a tap at the bottom. I dispense it into my glass and drink it in one fluid motion!!! ;o)</p>
<p>Very nice, with a good overview of the entire process. Thanks for the labels link.<br><br>I also love raspberry in meads but make them a bit differently. Show mead first, then rack with fruit. That way I can get more variety from a 5 gallon batch. Tart cherries and blackberries are also great with sweet meads. I'll have to try cinnamon with fruit. Cinnamon and vanilla in plain clover is an surprisingly good combination.<br><br>I did a blog post a couple of years back, which describes the first part in more detail - how to make a proper starter, and the natural vs campden tablet choice. I'm firmly in the no-boil camp!<br><br><a href="http://blog.offgridgeek.net/2014/07/27/a-new-batch-of-mead/" rel="nofollow">http://blog.offgridgeek.net/2014/07/27/a-new-batch...</a><br><br>Pete</p>
<p>Thank you for not boiling the honey. Boiling kills all the good stuff in the honey, making it just another sugar. Meanwhile raw honey is very, very good for you!</p>
<p>Le Sanitation? That probably should be either: 1. &quot;Le Sanitation&quot; to show you are just using a faux French term for ironic effect or 2. La sant&eacute; to use the French noun and it's appropriate feminine article. </p><p>There, I've exhausted all the cereal box French I know (it's a Canadian thing).</p>
After D-Day, I think we pretty much earned the right to use the French language however we please. (It's an American thing).
<p>I have never even SEEN a raspberry, but blackberries are abundant here in Oklahoma... I would imagine that the blackberries would be more acidic than a &quot;tame&quot; fruit like a raspberry. Would adjustments need to be made in the fermenting chemistry? I have made ciders, but never attempted mead. Anybody? :-)</p>
Blackberries are pretty similar to raspberries in terms of how they ferment. Since I'm not using a large amount in this recipe, I'd say you could use similar amounts.
<p>not all raspberries are &quot;tame&quot;.</p>
<p>You have got me tempted. Don't use a funnel to fill your bottles as you will introduce too much oxygen and this will cause some off flavours. Get yourself a self priming racking cane and a filler tube with a valve on the bottom. </p>
Nah. I'll keep doing it the way I like. You're free to use a racking cane if you're worried about oxidation. But it's never affected anything I make.
<p>Hey Im considering making this recipe as my first mead recipe. Im going big with the 5 gallon recipe, due to the fact that i only have 5 gallon carboys. I have been brewing beer for a number of years now and want to try my hand at mead. My questions are: </p><p>1. Im racking after 5 days or until the rasberries lose there coloring, correct? From the secondary rack, How long do i wait to rerack and bottle? I am assuming after all bubbling has ceased? </p><p>2. I want to make this now (01 May) and not drink it till around thanksgiving or christmas. I understand that meads taste particularly better when they age. Is this a good ammount of time to let sit and if so can i refrigerate while i wait? </p><p>Sorry for all the questions, but i want to do this right and not be completely pissed off at my first batch, thus never wanting me to try my hand at mead again. Any help you can throw my way will be greatly appreciated.</p><p>Thanks,</p><p>John</p>
<p>Using a 5 gallon carboy, how long does it take for the rasberries to lose their color and rack? I started two days ago and the color is pretty much gone, rack already?</p>
Mine took about 5 days before turning completely white. There's no harm in keeping in there an extra couple of days. Good luck!
Twice you mention your drill attachment, once as &quot;the fancy drill attachment&quot; and once saying &quot;I can't speak highly enough about this drill attachment.&quot; But the only photo you have doesn't really show what it is, only that it is long and on the drill. Any more description, or a name, or a photo you could share?
<p>I see it's been a while since you made this comment, but just in case there are others looking. The fancy drill attachment he speaks of is called a wine degasser. it's made to help remove CO2 from wine during/after fermentation. There are any number of variations on style.</p><p>http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=wine+degasser</p>
I started this last night (first batch ever) how long before the bubbling really gets going?
I started this last night (first batch ever) how long before the bubbling really gets going?
I started this last night (first batch ever) how long before the bubbling really gets going?
I started this last night (first batch ever) how long before the bubbling really gets going?
You mention racking the mead once the fruit has lost its colour, do you rack even if it's still bubbling strongly?
<p>Sorry for the late response. Yep, and fermentation will probably kick up again once you re-rack into secondary, so no worries!</p>
Maybe I missed this but how long did you leave it in secondary before bottling? Anybody have any suggestions on bottling primer? Id like to make it carbonated. Also im doing 5 gal
<p>Sorry. After the raspberries cleared, I stuck it in the fridge with super kleer and once the whole thing was clear, I bottled. </p>
<p>Is cap management an issue with this recipe. Other recipes I've seen talk about the necessity of punching the cap. I want to ferment in a glass carboy not a plastic bucket and am not sure how easy it is to punch the cap with such a small opening. </p><p>Also, do you ever add tea for tannins?</p><p>Thanks for the recipe, a lot of fruit mead recipes sounds overwhelming but this one seems doable.</p>
<p>Nope. Yeast will find it. I made this in a carboy, it's really not a problem. I once made a metheglin (mead with tea), and I've added tannins. Both came out really bad in my opinion. To my tastes, they don't require any tannin additions. </p>
<p>You said if you removed the honey this stopped being a Mead. This stopped being a mead the moment you added Raspberries. This is a Melomel(Mead + Fruit).</p>
<p>Well, I'm glad your learning more about Mead, but I'd encourage you to keep up with your research. Melomels, hydromels, and a host of others, are variations of meads with their own identifiable name relating to the type of subset of mead they are. Like a lager or an ale- both are still considered beer. Don't confuse the fact that them having their own name that they are no longer meads, and are now some new separate, non-mead libation. They are still considered meads. </p>
<p>Did you end up putting the Rasberries in whole? I wonder if you could do this with the strawberries?</p>
<p>I did use whole raspberries. Here is a link to my Strawberry Mead </p><p>http://www.instructables.com/id/Strawberry-Mead/</p>
If your feeling cheap, you don't really need the yeast, but it will take longer to ferment, there is natural yeast in the air, so it will ferment on its own if you don't add yeast, but it will take a lot longer. I made a batch of black berry mead and it took about 5 months before it had an alcohol content at all. But for all you wondering, mead is like a wine, it will get better with age. So if you have been graced with patience, then more power to you.
So I've read and am totally into the idea of spontaneous fermentation projects. But as the author of this Instructable, I can't recommend this. Most of these people are going to spend nearly $100 on the honey alone. To suggest leaving the fermenting up to chance in order to save $1.50 on the yeast is not frugal advice. And there's no guarantee that the bacteria in the air will result in a good flavored brew. You're also leaving it open to all sorts of infections. Since honey is the most expensive fermentable sugar there is, I wouldn't even try this with a mead. Are you sure that your blackberry mead fermented from bacteria present in the open air, or the natural yeast already present in the honey/blackberrries? How did it turn out, and how many gallons did you make?
Oh no, I don't recomend it, either. God knows what kind of bacteria will grow in it. But I'm not sure why the fermentation took place. I feed humming birds and sometimes the sugar water will ferment, so I get to deal with drunk humming birds. That would take a 2-3 weeks, but I made a 5 gallon test batch. ImI'm under age so I couldn't enjoy, sadly :,(
<p>Bacteria aren't a tremendous concern if handled properly. There's some good information in the book &quot;The Art of Fermentation&quot; by Sandor Katz. Of course, it's probably best to do a smaller batch and not to risk $100 of honey trying it out. I made one bottle of strawberry mead last year with a wild fermentation, but am waiting till the end of this year to drink it.</p>
To avoid unwanted bacteria along with your fermentation, you can capture wild yeast with hopped agar plates placed outside on different (dry) locations over night. Preferredly placed a couple of meters above grund. Make some petri dishes, with a mixture of hopps, agar and yeast nutrient. The hopps has anti-bacterial properties but does not effect the yeast much. Once the yeast have been catched, grow them over night (maybe more) at 30-35 &deg;C. Once the colonies are around 1mm i diameter, move them to sterile agar plates. One colony per plate. It should be easy to tell &quot;infections&quot; from yeast. Yeast is usually white or slightly yellow. A good advice is to keep your plates and workplace sterile before, under and after the catch. Another advice is to pre-incubate the sterile plates, before use to spot potential contaminants. If you want to try it out with mead, then make micro fermentations in jars or sodabottles. It's not as expensive. But keep in mind that not all wild yeast tastes good, some quite bad actually. If you find this interesting on a higher level I recommend building a LAF (Laminar Air Flow) Bench to keep a total sterile environment. When i work in these benches the normal procedure is to wash everything inside with ethanol and I'm using Nitrile gloves that I also give a wash in ethanol. Just keep everything sterile either with heat or with ethanol. Just remeber some earth bacterial spores like Clostridia spores can take a lot of heat and some even can be activated with heat (some at 80 &deg;C). Clostridia live anaerobic and cause some very severe diseases. Normally potential spore infection are prevented by the large quantities of yeast.
<p>Amazing complex taste.</p>
<p>The mead that comes out is absolutely amazing. I made two batches, one raspberry and the other blueberry, for my wedding. It was a it with everyone there. That was almost 3 years ago and people are still asking me when I am making more. Thank you for the amazing instructable. Sorry, I don't have any pics, so I can't choose the &quot;I made it&quot; option.</p>
That totally made my day, thank you for sharing! I'm glad you liked it and that it was a hit at your wedding! Congratulations! I would love to hear about your blueberry batch.
When you take the raspberries out of the freezer, do you immediately put them in the carboy or let them thaw out first?
I heard mead takes upwards of a year to age...is this true?
In my opinion, no. I won't say it for a fact, but here's my experience: <br>I've tried meads that were aged from 1-5 years that tasted bad. <br>I've tried and made meads in a matter of weeks that tasted GREAT. <br>I seriously doubt someone new to drinking mead could even differentiate the complexities of a young mead vs an aged one. <br>That said, I've also had meads that tasted absolutely horrible after a few weeks that were amazing after a few months. Aging can help settle out any off flavors that happened during fermentation. So my advice would be to try it after it clears, if it's good drink away. If not, give it a few months, and if it's still bad it probably won't get substantially better. In fact I've had some meads get worse after aging. Again, this is all just my opinion and experience. Hope this was helpful.
love the idea of making Mead. Already have done a bunch of fermenting of other beverages (mostly wild ferments) My concern is all the stuff you put in and use that I do not know what it is. For example:CBrite and Super Kleer. These sound like chemicals. If they are can I leave them out. After all ancient mead makers didn't have them. I just don't want to use chemicals. Can I still make good mead without them?
You don't have to use anything you don't want to. C-Brit is for sanitizing, super Kleer is to quicken how long it takes to clear. If you really want to do it the old way, leave a bucket of honey out in the rain for a few weeks!

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