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Ingredients
- Yeast: Red Star Pasteur Champagne (1 packet)
- Spring or Purified Water
- 2 teaspoon bentonite
- 4 pounds Sourwood Honey
- 3 pounds red raspberries (frozen)
- 2 tsp Pectin Enzyme
- Juice from 1 lemon
- Juice from 1 lime
- 5 Tablespoons of strong green tea
- 2 teaspoon of yeast nutrient
Details
Servings 1
Preparation
Step 1
If using fresh berries, freeze for 1 day. Thaw berries for 30 minutes in a large bowl. Sprinkle with pectin enzyme. Crush the raspberries.
Microwave 1/2 cup of water with 2 green teabags.
Add honey, an equal part of very warm water and bentonite. Next add the lemon and lime juice, tea and yeast nutrient. Mix well. Place a straining bag over the container and add the crushed raspberries. Add more water if needed. Measure the SG. It should be 1.080 - 1.120.
Pitch the yeast.
Place in a warm area or add a heat band for 1 week.
Rack the mead and place liquid in 1 gal. jar or carboy with an airlock.
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