Raspberry, Orange and Tangerine Mead

A general forum for making wine, cider, and mead at home.
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Mr_Tastyfish
Posts: 425
Joined: 5 years ago
Favourite Beer: Homebrewed beer
Location: Orleans, ON

Raspberry, Orange and Tangerine Mead

Post by Mr_Tastyfish » 3 years ago

So, I don't really know much about mead... but that hasn't stopped me from making an attempt. :stirpot:

Here's what I put together... 2 Kg Kawartha Lakes Honey (Clover). 2 large navel oranges and 2 tangerines that had been used for zest in my witbier then frozen, partially thawed and cut into pieces. One 600g bag of frozen raspberries, thawed. 500g table sugar (sucrose). Boiled a kettle of water, and used it to help funnel all the ingredients into a sanitized 11.5L carboy. Mixed the whole works real good and topped up with filtered water. Decided that rather than pitch a yeast right away, I'd toss in a campden tablet and let it sit overnight. I'll be using Lalvin EC1118 to ferment, and plan to bottle-condition with more honey for a sparkling melomel.

Serratus
Posts: 18
Joined: 4 years ago
Favourite Beer: Little Scrapper IPA
Location: Winnipeg

Re: Raspberry, Orange and Tangerine Mead

Post by Serratus » 3 years ago

How did the fermentation go? Have you racked it yet? How long do you plan on aging it - I've heard the mead takes a year?

Mr_Tastyfish
Posts: 425
Joined: 5 years ago
Favourite Beer: Homebrewed beer
Location: Orleans, ON

Re: Raspberry, Orange and Tangerine Mead

Post by Mr_Tastyfish » 3 years ago

Fermentation was quite vigorous during the first week, and smelled absolutely delicious! Unfortunately, the fact that it smelled so good during fermentation meant that a lot of those aromatic flavour compounds were escaping into my laundry room instead of staying in the mead. I wish I could give you more details as far as how long it took to ferment, and what the original and final gravities were, but I didn't write any of it down. I'm sure I must have let it sit in the carboy for at least a month before bottling, but remember that once the fermentation had ended, it seemed to clear quite well. I did open a bottle, not too long ago and the results were not terrible. I'm not going to say it's the best thing I've ever made, but hopefully it improves with age.

Serratus
Posts: 18
Joined: 4 years ago
Favourite Beer: Little Scrapper IPA
Location: Winnipeg

Re: Raspberry, Orange and Tangerine Mead

Post by Serratus » 3 years ago

Thanks. Let me know how your mead changes with time.

Mr_Tastyfish
Posts: 425
Joined: 5 years ago
Favourite Beer: Homebrewed beer
Location: Orleans, ON

Re: Raspberry, Orange and Tangerine Mead

Post by Mr_Tastyfish » 3 years ago

Also, it should be noted that I back-sweetened the mead with Splenda sweetener because it's not fermentable and at bottling time the mead tasted way too sour. Not sour, like you'd get from a bacterial infection... just sour as in all of the sweetness of the fruit and honey had fermented out. When I sampled the first bottle, it was still tart but the Splenda helped balance it a little.

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