Hey guys, sorry to post a question that's been asked before, but I have been digging around and can't find a solid answer.
I want to make some Blackberry Mead for Christmas presents next year, and I need a good recipe that won't be extensively complicated to make. I would like to make a small batch (maybe 2-3 gallons).
I would like the mead to be sweet, but not like a dessert sweet, more like a mead you can drink deeply without puckering from the dryness. I don't want something so sweet you can only have a small glass before you put it away.
All that being said, how would you handle this? I have gathered that I will probably like a mead that involves first fermenting the honey, then racking to secondary onto blackberry mash (as opposed to fermenting berries first), since I think the blackberries will change flavor as a result of the fermentation.
I plan to probably backsweeten at bottling with some extra honey.
What would you guys do?
Thanks so much everyone! I really appreciate it!