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msheald
11-11-2015, 05:20 PM
Hello! Now that my first batch of mead is aging, I'm thinking about my next melomel next summer. I would like to try a raspberry melomel.

I found a supplier of raspberry syrup without preservatives, etc. It has to be diluted about 1:5 to get it back to a juice specific gravity. I thought about using it in the primary instead of spring water or distilled water. Then, for a one-gallon batch, adding about 3 pounds of fresh fruit towards the end of primary fermentation.

Instead of diluting the syrup back to juice, can I use it at a higher specific gravity, that is 1:2 or 1:3 dilution? I would think it would intensify the raspberry flavor, but I wonder if it would inhibit the yeast. Best regards.

Mike

Squatchy
11-11-2015, 09:16 PM
A couple of things. Don't use distilled water. Use something else that isn't so blah. Spring water has nutrients in it. The yeast won't care as long as you don't stress them with to much osmotic pressure.