Oaked Raspberry Mead

Brew DateJune 14, 2015
Yield1 gallon
Original Gravity (OG)1.0698
Final Gravity (FG)1.0
Estimated ABV*9.16125 %
Original pH3.82
Final pH2.73


1 gallon spring water, 1 lb. Noble Bee black locust honey, 3/4 lb. SueBee premium clover honey, 12 oz. Driscoll’s red (Framboises Biologiques) raspberries, 6 oz. Driscoll’s golden (Framboises Jaunes) raspberries, 1/3 stick Infusion Spiral heavy charred American white oak, 1/2 teaspoon pectin enzyme, 1 teaspoon yeast nutrient, Pasteur Red Star yeast


Bring water to a vigorous boil for 10 minutes. Remove from heat and add honey, stir until dissolved. Return to heat and bring back to a boil for 30 minutes. At 15 minutes remaining in the boil, add 6 oz. of red raspberries and 6 oz. of golden raspberries. At 5 minutes remaining add the rest of the red raspberries. Cool with wort chiller to 70F and stir in 1/2 teaspoon pectin enzyme and 1 teaspoon yeast nutrient. Aerate well and transfer to primary fermenter.

Brew Notes

We stirred the raspberries up in the must to break them up and hopefully release more juice. At 2 weeks we racked to secondary and added 1/3 of a stick of a heavily charred American white oak spiral. We boiled the oak spiral for one hour and then let soak for 24 hours before adding the spiral to the secondary. Bottled after 4 weeks of secondary.

Tasting Notes

At bottling the color was a clear light pink. A definite fruity vanilla-oak aroma is present to noise. The first flavor to the tongue is a sweet raspberry and then comes a fruit-tartness with an earthy vanilla aftertaste that lingers at the end.