We bottled the plain batch and then the raspberry-flavoured batch. Alex added some frozen raspberries from our garden to the fermentation jugs of half the mead. It made the most beautifully coloured liquid. It smells delicious, but the flavour is somewhat delicate. I have a feeling it grows on you.
It was much clearer than the plain mead, which had more particulate matter that hadn't settled. I wonder if somehow the raspberries help clarify it.
It took us about an hour to process 69 bottles of raspberry mead. Not bad. Now what are we going to do with it all? I guess we'll just have to tipple.
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