I have never regretted anything I've done involving raspberries... but if they had red currant I'd tell you to jump on that. It's one of the best wines I make and also works well as a mel.
Unfortunately, no red currant. But, I was wavering between peach, raspberry and blackberry.
Chevette -- what's your take on blackberry or peach? I am guessing blackberry would be more tannic than others, and peach might be too weak?
What kind of honey would you reach for
first to make your raspberry melomel?
I've never actually tasted a melomel, so I am trying to develop a mental-taste for it, to try to understand the kinds of flavors/scents that the different fruit bring. In fact, the only meads I've tasted at all are the two batches that I've made myself in the last year. I kind of like the scent that wildflowers bring to the traditionals I've made, but I don't know if that kind of honey would work best with a melomel.