I just harvested my raspberries and I wanted to look for a raspberry mead recipe. I've always enjoyed your tutorials on making mead and trust them, since I made my first lemon mead with your instructions. I made carbonated lemon mead also... scary but it worked! Now, I'd like to make carbonated raspberry mead. AND I'm just harvesting my honey which the hive is right beside my raspberry bushes! I popped the raspberries into the deep freeze so I can vacuum seal them for later. My one question about my raspberries is: What if there's any frozen dead micro bug with the raspberries that I can't necessarily see and they go into the mead - could that ruin the batch? Just to clarify: is the fresh raspberry mead recipe for 1 gallon or 5 gallon and do I follow the same amounts as the raspberry puree (with with the fresh fruit instead)? Do I still add a tannin and do I still need 2.5g of premiere cuvee or is the K1-1116 what I use for the fresh raspberries. I want to do a 5 gallon batch of fresh raspberries and then carbonate. Is the back sweetening in this recipe for the carbonating purpose or just for the sweeter flavour?
great video.. I love experimenting with fruits... been doing lots with apples... just wanted to say thanks for showing your skills.. what would be your toughest apple mead?
Good video. Thanks, as always! I've just finished primary on a 3 gal. all juice mead from 4 kg. fresh raspberries and local honey (wildflower). The berry farm is just at the end of my street. Cheated a bit with adding some apple juice to thin the pureed fresh berries. I aimed for approx. 13% abv but ended up at 14.57 apparently. Adding freeze dried raspberries from the same farm for more colour & flavour but never used freeze dried fruit for this before... should be fine, right?
Glad you keep making videos. You got me into Meadmaking so many years ago now. My wife and I love the raspberry mead that I make. I basically just make a traditional mead, stabilize, and then add a lot of fresh raspberries, vanilla, and acid blend.
I have a few smoked honey meats I made, and I want to blend them because I think they might be better blended. Should I add more stabilizers because I might introduce oxygen while blending?
I'm assuming this would work the same for blackberries? I have them growing wild beside my house and have been picking and freezing for making either a mead or a wine. Would the same yeast work as well?
Looks tasty! I’ve been fortunate to have a nice patch of golden raspberries. Quite a difference in taste between red and golden when brewed. Golden makes a nice flavor hint of citrus finishes nice clear. Great video!
Whenever I get the notification for a new simple ingredient recipe from MMM I know it's gonna be a good day Thanks for being an integral part of this hobby for so many of us. We know how much time and effort goes into these videos and a lot of us watch them 3-5x a piece to soak up everything you manage to cram into them. Thanks for continuing to inspire so many kickass brews 🙂
Really enjoyed hearing the comments from a peer and seeing the timeline for each step. Made the process much more clear and it's fun watching you experiement/improve on the recipe!
Acacia honey is a light honey available in Europe, it's maybe the mildest in flavor and color. Sunflower honey is also lighter in flavor than wildflower. Either of them would probably be good for raspberry honey replacement.
So I want to experiment with oaking though my experience with oaked meads its limited. The only oaked meads I had I felt I could taste so much oak even if my fiance said he didn't taste any oak. Idk if people can be more sensitive to oak flavors, but it really really turned me off of oaking meads, any advice?
I'm not sure about sensitivity to oaks... I would say try using oak and tasting it often while you let it sit in the brew. Pull it out when you feel like it's strong enough!
Don't forget to degas your mead must before adding nutrients. I can't remember enough times I have forgotten and had a foam volcano issue overflow the fermenter. Cheerz.
I've been known to "cheat" from time to time if my raspberry flavor isn't coming thru I think it's northern brewer sells a crystallized raspberry powder that I add to boost lacking flavor 😅
Interesting, I understand that you are a US citizen, so you would be used to emperial units, and that is kind of what your list makes confusing, I am European, and used to the globally used Metric system, but what confuses me is that you use both systems in one list...3.25 lbs (pounds) and then 1.2 grams (metric), then the gallon thing again, followed by 4 GRAMS... I almost start believing there is hope for your country to join the 21th century when it comes to metrology.
I just harvested my raspberries and I wanted to look for a raspberry mead recipe. I've always enjoyed your tutorials on making mead and trust them, since I made my first lemon mead with your instructions. I made carbonated lemon mead also... scary but it worked! Now, I'd like to make carbonated raspberry mead. AND I'm just harvesting my honey which the hive is right beside my raspberry bushes! I popped the raspberries into the deep freeze so I can vacuum seal them for later. My one question about my raspberries is: What if there's any frozen dead micro bug with the raspberries that I can't necessarily see and they go into the mead - could that ruin the batch?
Just to clarify: is the fresh raspberry mead recipe for 1 gallon or 5 gallon and do I follow the same amounts as the raspberry puree (with with the fresh fruit instead)? Do I still add a tannin and do I still need 2.5g of premiere cuvee or is the K1-1116 what I use for the fresh raspberries.
I want to do a 5 gallon batch of fresh raspberries and then carbonate. Is the back sweetening in this recipe for the carbonating purpose or just for the sweeter flavour?
Your background looks so good! Great video
Thank you so much!
great video.. I love experimenting with fruits... been doing lots with apples... just wanted to say thanks for showing your skills.. what would be your toughest apple mead?
Not sure what you mean by toughest!
@@ManMadeMead what would be the highest alchool apple mead that you have made.
just another question, at what temperature do you place your fermenting vat ?
It depends on what yeast I'm using. I mostly stay at 70 - 72 F
Good video. Thanks, as always!
I've just finished primary on a 3 gal. all juice mead from 4 kg. fresh raspberries and local honey (wildflower). The berry farm is just at the end of my street. Cheated a bit with adding some apple juice to thin the pureed fresh berries. I aimed for approx. 13% abv but ended up at 14.57 apparently. Adding freeze dried raspberries from the same farm for more colour & flavour but never used freeze dried fruit for this before... should be fine, right?
It should be fine. I've heard freeze dried fruit works well
Where do you find those nifty "flavor and aroma" charts for the yeast??
You can find them on the yeast producers website. It's normally under yeast specifications!
Glad you keep making videos. You got me into Meadmaking so many years ago now. My wife and I love the raspberry mead that I make. I basically just make a traditional mead, stabilize, and then add a lot of fresh raspberries, vanilla, and acid blend.
I love it!!
4:18
Does anyone knows the exact name of that enzyme so i can translate it to my language please?
Pectic Enzyme
Or pectinase
@@nathank7155 thanks mate
@@boycefenn thanks :D
Sounds great!
I have a few smoked honey meats I made, and I want to blend them because I think they might be better blended. Should I add more stabilizers because I might introduce oxygen while blending?
I would add a pinch of metabisulfite just to draw out any oxygen that could be added!
I'm assuming this would work the same for blackberries? I have them growing wild beside my house and have been picking and freezing for making either a mead or a wine. Would the same yeast work as well?
It should work the same for blackberries!
Ok to add raspberries after fermentation is done but stabilize first?
If you want.
If your yeast has reached its limit then you won’t need to.
Looks tasty! I’ve been fortunate to have a nice patch of golden raspberries. Quite a difference in taste between red and golden when brewed. Golden makes a nice flavor hint of citrus finishes nice clear. Great video!
Great video! I make an oak tincture using vodka. It works really well. I let some of it sit for up to a year.
Whenever I get the notification for a new simple ingredient recipe from MMM I know it's gonna be a good day
Thanks for being an integral part of this hobby for so many of us. We know how much time and effort goes into these videos and a lot of us watch them 3-5x a piece to soak up everything you manage to cram into them. Thanks for continuing to inspire so many kickass brews 🙂
Thank you so much!!
Really enjoyed hearing the comments from a peer and seeing the timeline for each step. Made the process much more clear and it's fun watching you experiement/improve on the recipe!
Glad it was helpful!
Acacia honey is a light honey available in Europe, it's maybe the mildest in flavor and color. Sunflower honey is also lighter in flavor than wildflower. Either of them would probably be good for raspberry honey replacement.
So I want to experiment with oaking though my experience with oaked meads its limited. The only oaked meads I had I felt I could taste so much oak even if my fiance said he didn't taste any oak. Idk if people can be more sensitive to oak flavors, but it really really turned me off of oaking meads, any advice?
I'm not sure about sensitivity to oaks... I would say try using oak and tasting it often while you let it sit in the brew. Pull it out when you feel like it's strong enough!
Don't forget to degas your mead must before adding nutrients. I can't remember enough times I have forgotten and had a foam volcano issue overflow the fermenter. Cheerz.
I've been known to "cheat" from time to time if my raspberry flavor isn't coming thru I think it's northern brewer sells a crystallized raspberry powder that I add to boost lacking flavor 😅
Interesting, I understand that you are a US citizen, so you would be used to emperial units, and that is kind of what your list makes confusing, I am European, and used to the globally used Metric system, but what confuses me is that you use both systems in one list...3.25 lbs (pounds) and then 1.2 grams (metric), then the gallon thing again, followed by 4 GRAMS... I almost start believing there is hope for your country to join the 21th century when it comes to metrology.