Hello hello!
Just about to embark on first batch of mead and would greatly appreciate any thoughts on my planned recipe please (a combo of Ken Schramm book, Pamela Spence book, this website and advice from my local brewing storekeeper i.e. I'm confused...).
My aim: make a medium sweet, 10%, medium raspberry-flavoured mead.
My proposed recipe for Raspberry Melomel (makes 5 gallons):
- 12 lbs clover honey
- 4.5 gallons spring water (not chlorinated)
- 2 tspn yeast energiser
- 5 lbs fresh raspberries (in with primary fermenter)
- 5 campden tablets (in with fruit & honey must)
- 2 packets yeast (approx 2L of starter)
Questions:
- Enough fruit?
- Enough honey? (I based the 12 lbs on the calculator page for NewBees)
- Enough campden tablets, given 5lb of fruit? Ken says you can boost up to 10 tablets. Maybe overkill?
- Do I need yeast nutrient (nitrogen) as well as energiser (vitamins)?
- I intend to fiddle with acid and tannins post-fermentation, pre bottling. Is this ok because I'd prefer to taste things then add later?
Sorry for bombardment of information - thought the more I share, the better the advice!
Thanks,
London Expat
Just about to embark on first batch of mead and would greatly appreciate any thoughts on my planned recipe please (a combo of Ken Schramm book, Pamela Spence book, this website and advice from my local brewing storekeeper i.e. I'm confused...).
My aim: make a medium sweet, 10%, medium raspberry-flavoured mead.
My proposed recipe for Raspberry Melomel (makes 5 gallons):
- 12 lbs clover honey
- 4.5 gallons spring water (not chlorinated)
- 2 tspn yeast energiser
- 5 lbs fresh raspberries (in with primary fermenter)
- 5 campden tablets (in with fruit & honey must)
- 2 packets yeast (approx 2L of starter)
Questions:
- Enough fruit?
- Enough honey? (I based the 12 lbs on the calculator page for NewBees)
- Enough campden tablets, given 5lb of fruit? Ken says you can boost up to 10 tablets. Maybe overkill?
- Do I need yeast nutrient (nitrogen) as well as energiser (vitamins)?
- I intend to fiddle with acid and tannins post-fermentation, pre bottling. Is this ok because I'd prefer to taste things then add later?
Sorry for bombardment of information - thought the more I share, the better the advice!
Thanks,
London Expat