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Raspberry Summer
A sparkling raspberry ginger mead
based on "Twin Peaks Titillation" from Dick Dunn http://www.talisman.com
Start date: August 3, 2002
Bottle date: November 30 2002
5 gallon batch
Ingredients:
- 12 lb. light clover honey
- 5 lb. raspberries (frozen)
- 3 oz fresh ginger root
- Red Star Premier cuvee
Heat 1 gallon water too 120-130F, turn off heat, add honey stirring to dissolve.
Pour over frozen berries and thinly sliced ginger root in primary fermenter bucket
, add water too 5 gallons (3 more gallons), add active yeast starter when
temperature is 85F or below. Push down Berries daily with a sanitized spoon so
they don't dry out on top. Skim out berries and ginger after 5 - 7 days. Rack too
a carboy in another 5 - 7 days. When clear and sg. is 1.000 or below prime with
2/3 cup corn sugar or honey boiled in a little water and bottle.
Starting sg. 1.086
Aug. 08, 2002 - Skim out berries & ginger
Aug. 17, 2002 - Rack too carboy, sg. 1.004.
Oct. 15, 2002 - Racked, sg. 1.000
Nov. 30, 2002 - Bottled, primed with 3/4 cup honey.
Beer bottles with crown caps. 11.5% abv
Dec. 30, 2002 - Sampled a bottle, not much carbonation yet, a little harsh,
ginger is very strong. Still to young should
improve greatly with aging.
May. 16, 2003 - Sampled a bottle, good carbonation, ginger is a little strong.
Should improve with more aging.
Oct. 15, 2003 - Ginger has mellowed out nicely, lots of carbonation, a very
good mead.
Sep. 29, 2009 - Found 5 bottles. Very good at 7 years old.
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