We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Raspberry Melomel

back to search Back to Search  Style Details 

Raspberry Melomel

back to search Back to Search  Style Details 

Beer Style: Other Fruit Melomel  (25C)
Recipe Type: other
Yield: 5 US gallons

Other Fruit Melomel


Ours turned out good, but a bit dry. If you want a sweeter melomel, try using a bit more honey when you rack to the secondary (maybe 4 or 5 #). Also, you may want a stronger fruit flavor than we got. With only 4# of fruit we got a very subtle fruit flavor, but it was appropriate with the dry character of the melomel.


  • 1 Gallon of Honey (about 13#)
  • 4# raspberries
  • 2 Tsp gypsum
  • 5 tsp yeast nutrient
  • 1/2 tsp Irish Moss
  • 1 package Pasteur Champagne Yeast

Click to Print Recipe


Dilute honey with 3 gallons of water and add gypsum, yeast nutrient, and irish moss and bring to a boil for 5 minutes. Skim the top of the honey to remove the scum that forms a few times. Lower temperature to about 190 deg F. add raspberries & steep for about 10 minutes. Cool and pitch the yeast. The primary fermentation will need to be in a bucket rather than a carboy due to the fruit.

Rack off the fruit to a secondary fermenter in a few days. (If you can think of a good method to keep raspberries out of the siphon hose, let me know!) Add some more honey when you rack, we added 1# at this time.

Wait until it clears and bottle.




review rating
 Reviewed by Scott on Fri Jan 13 2017

Like your recipe for another purpose, but have you tried pantyhose?? LOL :)