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Old 08-13-2008, 11:43 PM   #1
hubba
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Default help make 1 gallon of blackberry mead

i have
2 pounds of blackberry
2 pounds of honey

ok what else would you use.

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Old 08-13-2008, 11:55 PM   #2
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Blackberry mead you say? I will have to follow this conversation. I've got a huge blackberry thicket next to the backyard that could make some lovely flavor.

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Old 08-14-2008, 12:35 AM   #3
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A package of Cote Des Blanc, and a t-spoon of Yeast Nutrient.


oh...and enough water to fill up the jug.

I'd taste in a few months and see if it's going to need about a good size wedge of lemon Juice added to it.

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Old 08-14-2008, 01:20 AM   #4
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ok. got that. we will see.

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Old 08-14-2008, 01:55 AM   #5
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I am thinking this might be a great mead to stabilize, back sweeten A LOT with some extra honey and have a nice dessert mead.

Just a thought.

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Old 08-14-2008, 02:20 AM   #6
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i like that too.

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Old 08-14-2008, 03:09 AM   #7
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1 quart was wild blackberries put up about 2 years ago. the other was bought at wally world frozen. i weighted my honey it was 1 pound and 13.5 oz. not quiet 2 pounds but SG was 1.110. i'm boiling water right now to top it off. might lower the sugar a little. i still like a inch more water where i think i need to be. i'm going to leave it a little lower than i normally do. maybe it won't make a mess.

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Old 08-14-2008, 04:46 PM   #8
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Depending on the yeast...and (I take it you are adding your berries to the primary) it Might not make a mess.

Until I made my Braggot, it never even crossed my mind that Mead makes a mess because I always add the fruits to the secondary. HA. Oh well.

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Old 08-14-2008, 04:54 PM   #9
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Yeast wise, I'd say 1116 or cote de blanc are great choices, if you're looking for a less acidy mead, perhaps 71B-1122. I'd say hold back 1/3 of the blackberries to add to secondary, to give you more fruit on the nose and more true-to-form blackberry flavors. Remember that fruit is greatly changed flavorwise during fermentation.

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Old 08-14-2008, 08:26 PM   #10
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Default Here is the receipe that I am using now

Still new at this but here is what I did:

3 lbs of blackberry’s
3 lbs of honey
.75 of a package of Lalvain -1118 yeast
Fill to top

I froze and thawed the blackberries multiple times before I started.
Had to use a makeshift airlock as it was bubbling out the top.
(On a side note, my daughter said it looked like brains!!)
As of last month the sg was 1.020. Figured I would let it set for another month then try it.

Don "Ho"

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