I wish I could remember where I got the original recipe so I could credit those folks with the inspiration. Alas, I did not write that down. Here is my interpretation of their Blueberry Vanilla Mead
6lbs frozen, whole blueberries
4oz Real Vanilla extract
8lbs Honey (Kroger brand--it was on sale and I've used it before with good results)
1lb Clover honey (left over from something else--why not)
1 1/2 teaspoon Pectin Enzyme
About 4g of Fermaid-K (didn't measure that real close but should have)
Red Star Champagne Yeast
4 gals water
Pulse-blended the blueberries, i.e., did not completely puree just busted them up a bit.
Warmed Honey to about 120-140F, to make it easier to pour.
While honey was warming, added the pectin to the smashed blueberries. Let that sit in the bucket, covered for 30-45min at room temp (about 73F)
Made a starter and let that sit while the pectin was doing it's thing (see below).
After 30-45min, added 4 gals of water, stirred and agitated very well to oxygenate.
Poured in the honey. Stirred and agitated more.
Dumped the starter.
Took a sample and got a SG of 1.084
"Punching the cap" and stirring for the first 3 days. Had to let it sit for 4 days unattended.
Placed 3 tablespoons of blueberry into 2 1/2 cups warm (about 85F) water.
Added 3 tablespoons of honey.
Dash of Fermaid-K
Shook for about 2min and let it sit for about 45min.
Smells wonderful and has been in the bucket now, loosely covered for 1 week. Berries are slowly disintegrating, i.e., some were still hole and floated to the top initially. Now, just parts are floating.
NOW, here is my dilemma. When I copied the original recipe, I did not copy the full method (DOH!). I also can't seem to find my copy of Complete Meadmaker. So:
- I seem to remember reading in this forum that I should keep it in the primary until the berries fall to the bottom?
- I should also, by now, add more Fermaid-K or DAP and keep agitating?
- Anything else I should do?
Thoughts, comments, suggestions are always welcome.