While browsing the homebrew store this morning, I decided to pick up some raspberry puree and make a raspberry melomel (fruit mead). This gave me a nice afternoon project while I was cleaning my equipment for tomorrow’s Double IPA brew day.
The smell of raspberry is intoxicating. I used a champagne yeast so it will be interesting to see how far out it ferments. If it gets to dry, I am thinking I will rack it in secondary on more raspberries to give it that fresh berry aroma and some sweetness. I can’t wait for this to be finished in 6-8 months.
PS I don’t boil my meads as I feel that it kills the delicate honey aroma so please don’t be worried by the very full pot.