Rasberry Mead

I have been doing so much travelling that I havent had a chance to make a batch of mead. The last time I tried, I used fresh pitted cherries, and I think it fermented way too fast. A tip to myself is when you see it bubbling like an alka-seltzer, it means that the fermentation is in over drive. When I took the last batch off of the shelf, it tasted horrible, like vinegar.

I’m guessing that there may have been some type of contamination from the fresh fruit. Or maybe it just fermented way too quickly, and all of the sugars from the honey were converted to alcohol.

Now that I am staying put for a while, its time to run another batch. I whipped one up on Saturday. This time, I used ground spices of cinnamon, a few juniper berries, some rosemary and a little anise seed. I also used about two tablespoons of raspberry preserves for the fruit flavor. The honey was special too, since it was all from wildflowers. The honey was a deep, dark amber color, and the mead is a dark brownish red color like an ale.

It should be ready for drinking on Saturday. After a few glasses of it, I will provide an update.