With your current ingrediants, here is what I would do. First combine your honey with water to 5 gallons, I don't personally try to dissolve the honey, just pour your honey in, add water (room temp), swirl the carboy as you fill with water. Add nutrients per package instructions (I use Fermaid), rehydrate 3 packets of yeast with Go-ferm, add when cooled to room temp, oxygenate, add air lock. When the undisolved layer of honey disappears (about a week to ten days), give it a couple more days, then rack to another carboy that you added ten pounds of black raspberries. Leave some head space. Put remaining must in sanitised jar in fridge. Stir, swirl, shake, as often as possible till the berries look like they gave there all. They will look nasty, bleached out. Rack to another carboy, with a fine mesh nylon bag fastened around the bottom of your siphon hose. This will keep the seeds, etc, out. Taste. If the berry flavor is good, top off with your refridgerated must and let finish, if you want more berry flavor, repeat the last step with the remaining berries. Unorthodox method, but it produces award winning meads every time!
