Raspberry Agave "Wine/Mead"

[RNaka]

Not sure what to call this but........

I had about 1/2 gallon of blue agave nectar (light) leftover from my agave shine run so I though I'd make what I'm calling a "Mead".

I used 1 gallon of Arizona Raspberry Tea as a base with the 6 pounds of Agave and 9 pounds of frozen Raspberries (thawed) for a total of 4 gallons of must and SafTeq yeast.

Re-hydrated the yeast with GoFerm and used an aquarium heater to keep the must at 90 degrees.

Degassed daily and used step nutrient additions on day 1, 3, an 5. Fermented out in about 10 days.

At this point I felt the ABV was low so ordered another gallon of Agave nectar (amber) and step fed the nectar in a secondary over a week interval.

After a month I racked 3 gallons into a carboy for aging and racked the rest into a 1 gallon jug with 1 quart of my agave shine @ 45% abv.

The 1 gallon jug is about 23% abv and is almost like a port...delicious

Will revisit the 3 gallon in about 6 months.

I wished I would have stayed with the light nectar. The amber introduced a burnt "molasses" profile that overpowers the raspberries

[Shine0n]

Time can be a good friend, or if you can find some raspberry juice concentrate or have a way to juice them you can always add back to the must.

Raspberries have some magical properties to clear after themselves to a crystal clear mead, so do blueberries.

I have cyser that I used to me wayyy too much malt but I checked it again yesterday and it's better, not good but better. I'll see what a year does to it.

Hope it turns out well after some time.

As a matter of fact, I have 3 gal of raspberry that the yeast blew out the best flavors so I'm going to put into a 5 gal carboy and dump in another 10lbs, give it 10-14 days and re rack again.

[RNaka]

Time can be a good friend, or if you can find some raspberry juice concentrate or have a way to juice them you can always add back to the must.

Raspberries have some magical properties to clear after themselves to a crystal clear mead, so do blueberries.

As a matter of fact, I have 3 gal of raspberry that the yeast blew out the best flavors so I'm going to put into a 5 gal carboy and dump in another 10lbs, give it 10-14 days and re rack again.

Great Ideas.

I follow you on Homebrew Talk. Not stalking, just common interests

I was going to post this on that site but thought I'd get hammered for calling it "Mead".

Reed

[Shine0n]

I call it all mead unless I'm speaking face to face with mead snobs, they still correct me sometimes but they know I'm new to the scene so they kinda shun it off as me being a new guy.
They are a different bunch aren't they. lol

I'm getting better at the names... MEAD!)

I have a 6 gal batch going and I'm adding apricots and blackberry and possibly mangos BUT I'm removing 1 gal to try butterfly pea in, it has the green tea kinda flavor but it a very crazy ass blue in color and can also turn purple.
Neat stuff, so I thought what the hell right.

Let me know how this one turns out and don't be afraid to add more berries to the secondary. Try them in a brew bag foe 10 days or so and also don't go light on them.

I usually use the organic frozen ones from Walmart or the like.