Hey Guys and Gals! A mead with redcurrants and raspberries. Makes one gallon.
Ingredients
Step 1
2 lb currants
1 lb raspberries
3 lb honey
1 gallon water
Step 2
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 packet Bordeaux wine yeast
Directions
1. Wash the berries. Remove stems and any bad fruit.
2. Break the berries up in a blender or by hand so most of the skins are broken.
3. Heat the water and berries in a stainless steel pot and stir in the honey.
4. Bring to 145 degrees and hold 15 minutes. Do not boil. A crushed Campden tablet can replace the heating.
5. Pour into the carboy and let cool.
6. Stir the yeast into a cup of water and let stand 15 minutes until bubbling. Add the nutrient and pectic enzyme to the cooled must, then pitch the yeast at the temperature on the packet.
7. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
8. After 6 to 7 days, when the frothing slows, rack off the fruit to a secondary carboy.
9. Ferment 1 to 2 months or more, then bottle and age.