Ingredients:
- 12kg honey
- 2kg frozen raspberries
- 2kg rhubarb
- 1l pomegranate juice
Instructions:
- Freeze the rhubarb. Once frozen, remove it from the freezer, cover it in sugar, and place it in the fridge.
- Once defrosted, place the rhubarb in a brew bag and add it to a pot of water. Simmer until the rhubarb has imparted some color and flavor, but is not mushy.
- Add the raspberries and rhubarb to the brew bag and place it in the fermenter. Add the honey water mixture to the fermenter along with the pomegranate juice, bringing the total volume to 28L and the gravity to around 1.125. Mine hit 1.13
- Follow a yeast nutrient regimen, slowly introducing the must to more and more yeast over the course of 24, 48, and 72 hours. For this batch I eyeballed 10g each stage
- Add 10g of yeast nutrient to the must at the 7 day mark. Gently submerge the brew bag daily to avoid any unwanted growth.
- After two weeks, remove the brew bag and its contents. Slowly withdraw the brew bag so the liquid gradually drains out without splashing too much.
- Allow the mead to ferment for at least another 2 weeks, up to a month, before racking it for aging.
Yield: About 20L, depending on loss to the brew bag and lees