Raspberry Mead: Part 1

If you've been a fan of the channel for awhile you might remember a raspberry bochet that I made not too long ago. It was one of my favorite bochets I've ever made. Today I am adding real raspberries to a different bochet instead of the brewers best raspberry flavoring that I used before. I'm excited to try this mead again. Make sure to like and subscribe to see part 2 and thanks for watching!

7 Gallon Bochet Recipe:

12 Pounds of Mesquite Honey (Heated for 1 1/2 Hours)
6 Pounds of regular Mesquite Honey
6 Gallons of Spring Water
10 Grams of Lalvin D47 Yeast
& 2 Pounds of Frozen Raspberries

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