Sanitize all equipment, including the carboy, airlock, spoon, and racking cane, with a sanitizing solution.

Rinse 3 pounds of fresh raspberries under cool water and pat dry with a clean cloth.

Heat 1 gallon of filtered water to 160°F to 170°F in a large pot, then gradually whisk in 3 pounds of honey until fully dissolved.

Allow the honey water to cool to 68°F to 72°F, then transfer it to the sanitized carboy.

Add the rinsed raspberries, 1 teaspoon yeast nutrient, and 1/2 teaspoon acid blend to the carboy and gently stir.

Rehydrate the wine yeast according to packet instructions, then pitch into the must and stir gently to combine.

Seal the carboy with the airlock and ferment at 65°F to 75°F for 2 to 3 weeks until vigorous bubbling subsides.

Rack the mead off the raspberry sediment into a clean carboy, attach the airlock, and continue secondary fermentation at 65°F to 75°F for 6 to 8 weeks.

Optionally back-sweeten with 8 ounces of honey, stirring gently, then rack into sanitized bottles and cork.

Age the bottled mead in a cool, dark place for at least 3 months before serving.