recipes

The Claypool Nano-Brewery

Batch 27 - Raspberry Melomel

Ingredients (2.5 gallons)

6 lbs. Light Clover Honey
1 tsp Gypsum
2 tsp Acid blend
2.5 tsp Yeast Nutrient
0.25 tsp Irish Moss
3 lbs. Frozen raspberries
1 pkg. Red Star Pasteur Champagne yeast (7 gr.)
1.5 gallons Filtered tap water
1 gallons Distilled water

O.G.: 1.065
F.G.: 0.993

Add honey, gypsum, acid blend, yeast nutrient and Irish Moss to 1.5 gallons of filtered water at boil for 15 minutes.
At 15 minutes add raspberries and turn off heat.
Cool and add to 1 gallon chilled distilled water in fermenter.
Pitched yeast at 70 degrees.

Brew Date: 05/14/94

Fermented 07 days in Primary
Racked to second on 05/20/94 - S.G. 1.000 on 05/22/94
Fermented 07 days in Second
Racked to third on 05/27/94
Fermented 11 days in Third
Racked to fourth on 06/05/94
Fermented 03 days in Fourth

Bottle Date: 06/08/94