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Mead Journal: It's RED!!!
Nov. 15th, 2010 07:49 pmForget Roses, How about Raspberries.
First racking after introducing the raspberries. It turned out a nice deep red color so far. Don't know if subsquent rackings will clear that up. When racking it it was very hard to do so and get all the pulp out. It started out ok but then it really started to get foggy about 1/4 done with the racking. I also needed to leave about a 1/2 gallon in the bottom. Which is ok. I will need to stablize and back sweeten it. The Gravity went from 1.1002 to 1.0002. WOW. I have never had a mead go that low. And I thought I did a great job in getting the yeast out from previously. The smell is wonderful and the taste though dry is very good and still a bit sweet. It was also a bit tart. The plan is before I add to it let it clear some more. Now that I got it in my glass carboy it will be a bit easier to see. But Ho boy wow. I forsee more raspberry making to keep in my future. In the late spring or late summer.
I am sure that the Thyme will add a wonderful flavor once it is added. Not going to add that until I can get fresh again in spring. So first step, wait for it to clear more, second stabalize, wait 2 days then backsweeten. I think that I wil do so with about 4-5 pounds of honey in a galon of water. I anticipate loosing a lot more volume to racking. Possibly another galon.
That is all for now. Cooking Pumpkin calls.
Dave
First racking after introducing the raspberries. It turned out a nice deep red color so far. Don't know if subsquent rackings will clear that up. When racking it it was very hard to do so and get all the pulp out. It started out ok but then it really started to get foggy about 1/4 done with the racking. I also needed to leave about a 1/2 gallon in the bottom. Which is ok. I will need to stablize and back sweeten it. The Gravity went from 1.1002 to 1.0002. WOW. I have never had a mead go that low. And I thought I did a great job in getting the yeast out from previously. The smell is wonderful and the taste though dry is very good and still a bit sweet. It was also a bit tart. The plan is before I add to it let it clear some more. Now that I got it in my glass carboy it will be a bit easier to see. But Ho boy wow. I forsee more raspberry making to keep in my future. In the late spring or late summer.
I am sure that the Thyme will add a wonderful flavor once it is added. Not going to add that until I can get fresh again in spring. So first step, wait for it to clear more, second stabalize, wait 2 days then backsweeten. I think that I wil do so with about 4-5 pounds of honey in a galon of water. I anticipate loosing a lot more volume to racking. Possibly another galon.
That is all for now. Cooking Pumpkin calls.
Dave