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
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
