Original Brix: 27 (without fruit) Total Acid: 0.6 - 0.65%
Smash up sound, ripe berries. Tie loosely in a straining bag, and place in open fermentor.
Stir Honey into 4 or 5 gallons warm Water. Heat to boiling, and add Nutrient, Irish Moss/Whirlfloc and StellarTan G (if using). Boil and skim for five minutes. Remove from heat, cool, and pour into an “open top” fermentor.
Add the tartaric acid and pectic enzyme, stirring well.
When temperature of the must nears room temperature, add yeast to the surface. In 10 or 12 hours, stir it in.
Once fermentation begins, stir or push the pulp down into the liquid twice a day.
After five days, strain and press the pulp (or just remove and squeeze the bag of raspberries, if a bag was used). Funnel the fermenting mead into closed fermentors, filling them no more than 80% full, and affix a fermentation lock to each. Allow fermentation to finish.
When bubbles can no longer be seen rising through the mead, rack away from the settlings into an open container. Fine with Sparkolloid, and add 40-65 ppm of stock Metabisulfite solution or crushed and dissolved Campden Tablets. Siphon into a storage container, top up, and let set for four weeks. This is also a good time to check the acid level and make any needed adjustments to achieve the target titratable acidity level of 0.6 - 0.65%. To reduce the acidity, you may use potassium bicarbonate. To increase the acidity, use tartaric acid. Rack away from the settlings, top up again, and let stand for two or three months
Rack away from the settlings, top up again, and let stand for two or three months.
Carefully rack the mead into an open container, adding 40-65 ppm of stock Metabisulfite solution or crushed and dissolved Campden Tablets. If you wish to sweeten the mead, do so now with sugar syrup while also adding Potassium Sorbate to avoid re-fermentation.
Siphon into bottles, cap, and set aside to age for at least three months.
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