Posts Tagged 003
Updates
So I went down to Hops and Berries to pick up a compression valve for Mike’s new boil kettle I scored for him, and I also picked up a few gallon jugs for my raspberry mead. I did this because it was in the 2.8 gallon carboy and was only filling that about 1/2 way. So I racked the mead into the (2) gallon jugs and what space was left I decided to fill with water so there was no airspace to create oxidation. One was 1.5 cups added and the other was just a tad.
I also bottled the lemonade. I did it a little bit hap-hazardously though. I added 3/16 cup priming sugar straight in (I was too lazy to boil it). I also added a little of the raspberry mead in there because it sounded good. It didn’t taste all that great either. I even forgot to take a reading on it. Oh well, it has to be about the same, as I saw no bubbles come out since I racked it.
Well, as you can probably tell, this post is pretty poorly written too. Off to bed after I post these updates in their respective posts.
2 comments March 6, 2008
Updated – 003 – Sweet (Sack) Raspberry Mead
I updated the raspberry mead post, here it is for easy finding!
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I tasted this about a week ago and could not be more pleased. If anything, it is a bit too sweet and should perhaps be watered down, but I don’t plan on mucking about with it. I can’t wait for it to age and get even better! I heartily recommend you brew up a batch of this mead!
Add comment March 4, 2008
Sweet Raspberry Mead – Batch 003
This is my second attempt at mead. The last batch was wonderful, but left much to be desired as well. So this time I decided on a sweet raspberry melolmel (mead with the addition of fruit) to try and quench my unending thirst for an elixir fit for the gods.
Brew Date: Nov. 29, 2007
Volume: 2.5 Gallons
Adapted from Steve Mercer’s Sweet Raspberry Mead
Ingredients:
12 lbs. Raspberry Blossom Honey (Bought at Main Street Brewing (Hillsboro, Oregon)
60 oz. frozen raspberries (store-bought)
juice of 3 small lemons
juice of 3 small oranges
1/2 cup English breakfast tea (brewed strong)
1 Tbsp yeast nutrient
1 vial White Labs Sweet Mead Yeast
Process:
- Boiled 1 pint water and 1/4 cup DME (Dry Malt Extract, extra light) for 10 minutes. Pitched yeast into this (after letting it cool) to create a starter. Let it sit for 24 hours (until activity was seen).
- Boiled honey and water at 210° for 30 min, skimming top to remove meringue-like foam.
- Added raspberries (half thawed and sent through the Cuisinart) and covered for 15 min to pasteurize the fruit.
- Cooled in Ice bath.
- Yeast pitched at 69°.
- Placed in 3 gallon bucket for primary fermentation.
- OG: 1.167
- Determined racking schedule of 3 weeks, 2, 4 and 6 months. To be bottled at 8 months.
12/10/07
The yeast was thought to be stuck, so I added Champagne yeast again (as batch 001). Turns out my bucket just wasn’t sealing, so I racked it to the 2.8 gallon carboy and now I may have a very high percentage dry raspberry mead. only time will tell.
SG: 1.106
12/20/07
Racked mead off of yeast and raspberry pulp. The bubbles in this stuff are really white and almost look like mold. But I am fairly certain they are not mold.
SG: 1.088
01/20/08
Racked. SG: 1.078. I was surprised at the amount of sediment still in the bottom at this point.
03/03/08
I tasted this about a week ago and could not be more pleased. If anything, it is a bit too sweet and should perhaps be watered down, but I don’t plan on mucking about with it. I can’t wait for it to age and get even better! I heartily recommend you brew up a batch of this mead!
03/05/08
I picked up a few gallon jugs for my raspberry mead today. I did this because it was in the 2.8 gallon carboy and was only filling that about 1/2 way. So I racked the mead into the (2) gallon jugs and what space was left I decided to fill with water so there was no airspace to create oxidation. One was 1.5 cups added and the other was just a tad.
2 comments January 7, 2008
