recipes
The Claypool Nano-Brewery
Batch 104 - Raspberry Melomel
Ingredients (2.5 gallons)
5 lbs. Wildflower Honey
2.5 lbs. Clover Honey
2.5 tsp Yeast Nutrient
2 tsp Acid blend
0.5 tsp Irish Moss
3 lbs. Frozen Raspberries
1 pkg. Red Start Pasteur Champagne yeast (7 gr.)
1.5 gallons Filtered tap water
1 gallons Distilled water
O.G.: 1.090
F.G.: 1.000
Add honey, 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 76 degrees.
Brew Date: 02/01/97
Fermented 14 days in Primary
Racked to second on 02/15/97 - S.G. 0.998
Fermented 319 days in Second
Bottle Date: 12/30/97