7 lbs light honey
1.5 lbs corn sugar
1-6 oz grated ginger root
1 1/2 tsp gypsum
1 tsp citric acid
3 tsp yeast nutrient
1/4 tsp Irish Moss Powder
6 lbs crushed raspberries
1-2 packages of champagne yeast
3/4 cup corn sugar (for bottling)
In a large pot, bring 1.5 gallons of water, honey, corn sugar, ginger root, gypsum, citric acid, Irish moss, and yeast nutrient to a boil. Boil for 15 minutes. Turn off heat. Remove as much of the ginger root as you can with a strainer. Don't worry if you can't get it all out. Add crushed fruit and steep for 15 minutes. Using ice bath or wort chiller, cool to 75 degrees. Poor into fermenter. Aerate. Pitch yeast.
When specific gravity has fallen to 1.020, rack to a secondary fermenter without the fruit (Fruit and dead yeast will remain in the bottom of the primary fermenter. Do not transfer them to the secondary.). Age in secondary for 6 months to 1 year.
Bottle with 3/4 cup corn sugar. Age for another year or more.*
*The flavor of mead with change with age. It will mellow over time. Try it after 6 months, then 9, and a year!