Blueberry Mead

Here's my latest brew, a melomel (mead with fruit), Blueberry Mead.

12 lbs. clover honey
6 lbs. frozen blueberries
1 tsp. gypsum
1 tsp. citric acid
3 tsp. yeast nutrient
Red Star Champagne Yeast

Mix the honey into 1.5 gallons of water and heat on medium. Stir until all of the honey is disolved, then add the gypsum, citric acid, and yeast nutrient.

Bring the pot up until just before it boils and then remove from heat.

Add all of the blueberries to the fermenter and slowly add the hot liquid. Top off the fermenter with cold water.

I pitched the yeast very warm, between 90-100 F.

It is bubbling very slowly, but is fermenting.


After 7 days, I'll rack off of the blueberries into a secondary and leave for a few months.