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Raspberry Aseptic Purée Melomel
"name: Raspberry Aseptic Purée Melomel description: | A refreshing mead featuring vivid raspberry flavors intertwined with floral sweetness from wildflower honey. This elegant recipe captures the spirit of summer in a glass, offering a balanced taste and smooth finish that appeals to both mead enthusiasts and newcomers. yield: 1 gallon ingredients: - 1 gallon filtered water - 1 quart raspberry aseptic fruit purée - 4 lbs wildflower honey - 1 tsp yeast nutrient - 1 packet mead yeast (Lalvin D-47 or EC-1118 recommended) - 1/2 tsp Camden tablets (optional, for sanitation) equipment: - Sanitized fermentation vessel - Airlock - Stirring utensil - Thermometer instructions: - Sanitize all equipment thoroughly before beginning. - In the fermentation vessel, combine the wildflower honey and filtered water: - Stir until the honey is fully dissolved. - If using Camden tablets for sanitation: - Crush the tablets and add to the honey-water mixture. - Let sit for 24 hours before proceeding. - Add the raspberry aseptic purée: - Gently stir to blend with the honey-water mixture. - Add yeast nutrient: - Sprinkle over the mixture and stir to combine. - Prepare the yeast: - Rehydrate the mead yeast according to package instructions. - Add the rehydrated yeast to the must (honey-fruit mixture). - Seal the fermentation vessel: - Attach the airlock securely. - Place the vessel in a suitable location: - Choose a cool, dark space. - Maintain a temperature between 65°F and 75°F (18°C to 24°C). fermentation: temperature: min: 65°F (18°C) max: 75°F (24°C) duration: Varies, typically 2-4 weeks for primary fermentation notes: - Monitor fermentation progress regularly. - Rack to secondary fermenter after primary fermentation completes. - Age as desired before bottling. - Taste periodically and adjust sweetness if needed before final bottling. serving_suggestions: - Serve chilled for best flavor. - Pair with light desserts or fruit-based dishes. - Ideal for outdoor gatherings and summer celebrations."
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