Vanilla and Raspberry Mead

An aromatic, beautifully rose coloured mead.

1.5kg of Honey
3 litres of water
200g raspberries
A handful of chopped raisins
1 Vanilla Bean, split
1/4 of MJ M05 Mead yeast or 1/4 of MJ SN9 Yeast.

1. Bring 1 litre of water to the boil. Once the water reaches a boil, remove it from the heat add in the raisins, stir in all of the honey and the remaining 2 litres of water.
2. Once the honey has fully dissolved and the pot is cool to the touch (not over 30°C), pour the mead into a sterile 5ltr Demijohn, drop in the split vanilla bean and stir in the yeast.
3. Seal the demijohn with a bored bung and fit an airlock.
4. On the 4th day of fermentation remove the bung and add 200g of raspberries to the demijohn.
5. Replace bung and airlock, allow the mixture to ferment for two weeks to one month.
6. When fermentation has completed, place the demijohn in the fridge for 24 hours to hasten solids and sediment dropping out.
6. Siphon the mead into another sterilised demijohn being careful to leave all the spent fruit and sediment behind.
7. Fit a solid bung and allow enough time for the mead to further clarify before siphoning off and bottling.