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Raspberry Melomel Mead Recipe
Raspberry Melomel Mead Recipe

Raspberry Melomel


2 lbs unprocessed honey
3 lbs black raspberries
1 gallon spring water
1 packet dry yeast
1/2 tsp yeast nutrient


Clean, sort, and freeze fresh raspberries for the best sugar extraction. Combine honey, 1/2 gallon of water, and nutrient then heat to 160f for 30 minutes. Skim and remove foam as it collects on the surface. Cool to 80f and transfer to carboy then pitch yeast. Once primary fermentation slows, rack mead and add thawed and crushed raspberries. Once fermentation appears to stop, rack mead and store mead for 2 to 4 months. Monitor specific gravity and bottle once you have verified it is stable.