Thanks Brandon.

Glad you liked it. I thought it would be good to have it all in one vid, even if kind of long. Cheers.

Ha. Yes it was long and I figured it would be. But I figured it would be better to have it all in one video instead of broken up. People can always skip parts, or come back and watch more of it later, etc. Glad you liked it.

I could see that working.

donosborn I've been making that combo for years, give it a shot sometime. Delicious.

Go for it. It would be a lot easier process w/o the fruit, so keep that in mind. Best of luck.

Yup. You are right. But there is also some additional sugar in the fruit (not nearly 1.120, but something). So yes, it's not 16% alc. I haven't tried to do any calcs to figure out what it might be, although I know that info is out there if you know how much fruit in how many gallons, etc. Maybe I'll look around.

YES! I love this comment. It makes sticking in those musical clips worth it if someone finds something they like. I recently saw Khruangbin in a tiny club in St. Paul (sold out months in advance) and it was wonderful. Loved every minute of it. Thanks for checking it out.

donosborn Must have been a great show! I looked up tour dates and it looks like they are on tour with Leon Bridges all summer/fall. I think the days of them playing small venues are in their rearview mirror.

Yes and they are coming back to St. Paul on that tour but I think I will pass on that. You are right, they won't play that small of a place in this town again. That was why I definitely wanted to try to make it and I'm glad I did. Cheers.

Thanks. I'm getting into them and get to see them at a tiny club in April. The show sold out months before it is going to happen so I had to buy a secondary market ticket.

Oh man, that will be an amazing show i'm sure!

Thanks Robert. And yes, Go Pack.

Shoot. I had seen a few videos where good mead makers use bags so I knew that. I guess you can always keep racking until it gets as clear as you want. Stuff will keep settling out to the bottom. Best of luck with it. If you want info on back sweetening check out Paul's vid that I linked below my video above. Cheers.

I'm going to let the Raspberry Mead finish secondary fermentation then cold crash and use bentonite or gelatin to clear if needed. Watched Paul's back sweetening and blending videos. His well thought out process makes sense. A lot better than the S.W.A.G. method used on my first batch of regular Mead made 11/1/17. It finished dry with alcohol bite (15% ABV). Added 1/4 tsp to the test pint, then another 1/4 tsp and now is tasting much better. Y'all keep up the good work.

This is great. People sharing their processes and helping spread the knowledge. I love it. I just got done collecting 7 gallons of wort to brew in the am and making a yeast starter with some of the wort. Cheers.

Nice, then it is working as inspiration. Cheers.

Thanks Abe.

That's a lot of honey! Good for you. Good luck brewing.

If I know what you are talking about I think I just kept in in the glasses and drank it little by little. That works. Cheers.

indeed :) . i'm just refering to cold crashing to clairify your mead. just a presentation layer is all!

Not sure. At that point it's in a bucket and most of the award winning mead makers do it this way, so that's how I did it. The point is to get excess CO2 out of the fermenter as it can inhibit yeast activity. So if there are other ways to accomplish the same thing, it's probably better than not doing it at all.

Hmm, not sure. It probably is somewhat recalling of it, at least with plum character. My raspberry wine is "kind of" like this raspberry mead. The difference is the fermentables, white sugar vs honey.

In this case around 5 months, but that was not rushing it. It could have happened sooner if I had been a little more eager.

Thanks Don!!!

I didn't know about that. Most things seem to turn the liquid whatever color that they are (raspberries red, coffee beans, brown, etc). Interesting.