Talk about a fun garden mead, the bright tartness from the raspberries really match well with the earthy rosemary. This mead is also sort of a landmark for me because it was after this that I started stabilizing. Until this point I just did my best to push my yeast to their limits, which really only worked about 1/3 of the time.

This mead… exploded.

Which was HILARIOUS, but at the same time, a little close to being dangerous. After this happened I started stabilizing, it was just far too close to having actual “bottle bombs”. No one wants glass ricocheting around the room, or worse, a trip to the hospital.

On a positive note, this mead was GREAT sparkling! As a still mead I wasn’t so hot on it, but sparkling? YES! Definitely worth making again and Kegging.

Some notes: If I were to make this again, I would add the rosemary, ginger, and lemon peel in secondary, and more raspberries (at least 2lb).

Primary:
1/2 Pack of Lalvin 71B
3lb Dutch Gold Clover Honey
1 branch fresh Rosemary
Lemon peel & Small amount of fresh Ginger

Follow TOSNA nutrient schedule with FermaidO

Secondary:
Rack
Stabilize
Added 1/2 lb Honey
Juice of a lemon
Just under a lb of Raspberries
Acid & Tannin Balancing is recommended!

Clear & Bottle