Blueberry Mead Atempt

I was going to make a pyment, but then I realized SWMBO loves blueberries. I have half a gallon of blueberry juice in the cupboard and though why not make blueberry mead in stead. Will this recipe work/taste good?

1 gal batch
1/2 gal Blueberry juice (no preservatives)
2 lbs honey
Lalvin D-47
yeast nutrient
yeast energizer
Use water to fill to 1 gal

I have my first two batches of mead in the primary so I only know what i have read/heard about making mead. I have only found recipes using blueberries not the juice.

sounds light on the honey, what was your OG?

^disregard
just re-read your recipe and seen it was half juice.. Sounds like it will be good

I was told that the D-47 would give me a semi sweet mead, but that was based on honey alone. Will it leave any notes of blueberry or will all of the blueberry be fermented out?

Is it 100% blueberry juice, or blueberry juice cocktail?

It will Likely be very Merlot Like. But it should be very good!

muse435 said:

I was told that the D-47 would give me a semi sweet mead, but that was based on honey alone. Will it leave any notes of blueberry or will all of the blueberry be fermented out?

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That depends on the SG of the blueberry juice. D-47 ferments to about 14% +/-2% so there's really no way of telling if it'll leave it semi-sweet or not. There's always the stabilize, then backsweeten method if it doesn't. If you want a lot of blueberry character, just backsweeten with blueberry juice. Only you can judge what's "blueberry enough" for you.

huesmann said:

Is it 100% blueberry juice, or blueberry juice cocktail?

Click to expand...

100% blueberry juice. Thanks guys.

I was thinking of doing something similar since I have 5 freezer gallon bags of frozen blueberries. Would I need to do anything different if I juiced these for my blueberry juice?

I have used blueberry juice in two batches not. Both fermented dry and I needed to stablize and backsweeten. Stablization was hard with this as the yeast love the blueberry juice.

I used 10 pounds of frozen blueberries in the secondary and I blenderized, ran through a screen and kept the pulp for cookies and pancakes and muffins. The pulp, after the blender, I did hit up with some Pectic enzyme to get all the juice out and help it. I then used a rubber spatula to run it through the siv. I got most of the pulp out of the juice and will have some in the lees. After racking to the secondary and putting in the juice it still is fermenting. I haven't stablized it yet but look forward to it.

This is also for a 5-6 gal batch (possibly larger due to backsweetening). 10 pounds should be fine. I think that should come close to your 5 1-gal bags of frozen.

Hope it turns out well. I expect that I will need to backsweeten mine a lot as I only used 12 pounds of honey, 10 pounds of blueberries (juiced), and 4 gal of water. I expect it to go completely dry like my other bacth that I did but once backsweetening and aging was complete, WOW the flavor.

Cheers
Matrix