12lbs honey (I use clover)
7.5lbs of raspberries (about 10 12oz packages)
water to 5 gallons (about 4)
Yeast nutrient 5 tsp(or as directed by manufacturer)
First off I freeze the berries. After there frozen I unthaw them by throwing them in a food grade fermenter (I use buckets) and mash them up.
Then in a stock pot put 2 gallons of water plus the yeast nutrients. Using a Braun hand blender I add the honey a little at a time till its all disolved.(The high powered hand blender serves 2 purposes it mixes water and honey plus adds the oxygen you need) I dont boil mead. Did it once and i found that boiling and skimming off the wax/foam seems like a great idea but it takes away some subtle flavors.
Add honey water to mashed fruit and mix with hand blender. Top up water to 5 gallons.
Add yeast(i prefer premeir cuvee)
I punch down the cap every 3 days until it doesnt form any more(usually 3 times)after which i wait at least a week to rack to a glass carboy. Rack every 3 weeks until clear.
Bottle. I rack into food grade bucket to get it off the sediment before bottling so I don't have to worry about it mixing back in.
Just sound incredibly good, this is a must try for me.
But why is the rum gone? Capt Jack Sparrow
Drinking Rum before 9:00am makes you a pirate, not an alcoholic
The yeast was probably done with the large honey %. Might kick up a little with the commotion of the fruit add. 12 lbs honey will go dry. 18 lbs def not. I've not done 15 like yours
frodo wrote:
my damn airlock is bubbling backwards ??!!! wth???
what is causing this?
Years ago the "homebrew homies" started advocating putting vodka instead of water with bisulfite in the bubblers. That way if it does draw backwards it's not sucking something back into the brew that could "stick' the ferment. I've done this for four or five years now. It just made sense. Kiwi
frodo wrote:
my damn airlock is bubbling backwards ??!!! wth???
what is causing this?
Years ago the "homebrew homies" started advocating putting vodka instead of water with bisulfite in the bubblers. That way if it does draw backwards it's not sucking something back into the brew that could "stick' the ferment. I've done this for four or five years now. It just made sense. Kiwi
If you guys use alcohol in the bubbler and have the type of bubbler with a plastic cap with little holes, and are doing a long term thing, like letting mead settle out for a month or 2 put a piece of tape over the cap. Alcohol evaporates fast, and you might find your bubbler dry and the bugs having a field day. (yes I learned that one the hard way too on a plum ferment).
Jimbo wrote:If you guys use alcohol in the bubbler and have the type of bubbler with a plastic cap with little holes, and are doing a long term thing, like letting mead settle out for a month or 2 put a piece of tape over the cap. Alcohol evaporates fast, and you might find your bubbler dry and the bugs having a field day. (yes I learned that one the hard way too on a plum ferment).
That's why I switched to the S-trap type and got in the habit of doing a daily check every morning.
I had some blackberry vines the SOB state boys came thru and what they did not get with the bush hawg they sprayed with some weed killer. so this years cobblers and fruit cakes were kinda fucked up.
I took a bottle of water out to the operator, we have an understanding now.
but, it will take 2 years to come back and make berries
and got in the habit of doing a daily check every morning.