Probably my favorite young mead I’ve had yet was raspberry mead done by friends of mine. Since raspberries are now in season in Maine, doing up a batch of raspberry mead is a no-brainer. I used my Basic Mead Recipe with the following modifications:
- 2 gallons of chaga tea as the liquid base
- 5 cups of fresh, local raspberries, blended and strained (to get rid of the fine raspberry seeds)
- juice of 3 lemons
- 3 bags black tea
Color is the deepest, richest red yet…. let’s see how it is after fermentation.
UPDATE: Here’s the label, with the new logo: