Yield: 5 U.S. gallons (19 L)
The following beer recipe is featured in the July/August 2014 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
After seeing a mead recipe from New Hampshire's Moonlight Meadery in Zymurgy magazine, Jeff Newman was inspired to give mead making a shot.
Newman mixed up a batch of fruited mead, utilizing hefty doses of raspberries and blackberries. Much to Newman's pleasure, he earned best of show in the 2014 Washington Mead & Cider cup with his very first batch!
- 20.0 lb (9.07 kg) wildflower honey
- 9.0 lb (4.08 kg) fresh blackberries
- 8.0 lb (3.63 kg) fresh raspberries*
- 2.6 gallons (9.84 L) water
- 2 packages 71B-1122 yeast + GoFerm for rehydration
- 3 tsp yeast nutrient blend (one part Fermaid K to 2 parts diammonium phosphate)
- 2 packets (0.6 g/packet) Lallzyme C-max (pectinase)
- Potassium metabisulfite
- *Please note the total raspberry amount listed is used at different times during the process
Original Gravity: 1.16
Final Gravity: 1.021
Incubate crushed blackberries and 3 lb (1.36 kg) crushed raspberries with 0.6 g pectinase at 62°F (17°C) overnight. Add enough potassium metabisulfate to target 30 ppm of SO2. Whip together honey and water thoroughly. Pour fruit mixture into the honey/water mixture (Newman used a paint strainer bag to contain pulp, skin and seeds). Add 3/4 tsp of yeast nutrient blend. Rehydrate and add yeast according to manufacturer’s instructions. Ferment at 62° F (17° C). After fermentation begins, punch down the fruit cap several times daily. Add 3/4 tsp yeast nutrient blend daily until it is used up. After two weeks, transfer to secondary atop 5 lb (2.27 kg) crushed raspberries treated with pectinase and potassium metabisulfite as above. Ferment an additional four weeks at 62° F (17° C) then rack into carboy and chill at 35° F (2° C) for several months. Depending on level of sediment, it may be desirable to rack a second time.
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