Raspberry Blossom Mead If it's good for ancient Druids, runnin' nekkid through the wuids, Drinkin' strange fermented fluids, it's good enough for me! - Pete Seeger Mission Create a batch of premium quality traditional semi-sweet mead using Raspberry honey. Ingredients 19 lbs Rasperry honey (SG 1.120) Water for about 5.5 gallons 1 pkg Wyeast Rudesheimer smack pack General Assembly Clean and prep the primary fermentation bucket Scrub and rinse the plastic primary bucket/lid/airlock using Five Star PBW®. Prepare the must (no heat method) Add 2 gallons of room temperature water to primary fermentation bucket. Add 19 lbs of honey to the primary fermentation bucket. Mix like crazy - do not skimp on this step Add water while taking SG readings until 1.120 is reached. Add 1/2 tsp K2CO3. Let the mead rest for a couple hours then mix like crazy again. Add the fully inflated package of yeast. Staggered Nutrient Additions: End of lag phase (about 10 hours): 1 tsp Fermaid-K®, and 1 tsp DAP Stage 2 SG 1.110: 1 tsp Fermaid-K® Stage 3 SG 1.068: 1 tsp Fermaid-K®, and 1/2 tsp K2CO3 Aeration: Aerate the mead by stirring vigorously twice a day for the first three days. Journal