Ok, just started a blueberry mead. I had a 3lb bag of frozen blueberries in the freezer (the tiny baking kind) and I didn't figure they were enough for even a gallon batch of wine, but throw in 5lbs of honey, and a gallon and a half of water, and a blueberry mead it will be.
This is my first batch of mead, and therefore highly experimental. I added yeast nutrient, pectic enzyme, and sulphite, and I'll let it sit till tomorrow night, when I'll add a pack of Lalvin D47.
I measured my OG at 1.088 or so, damn blueberries weren't as sweet as I was hoping. My volume is currently a little under 2.5gal. I'm looking to finish up with a semi-sweet to sweet mead. Am I better off to add another three pounds of honey in steps (pound at a time till I overwhelm the yeast), or should I let it ferment out dry and backsweeten? If I'm better off to backsweeten, should I use sugar or honey?
Any other comments, suggestions, or rants are more than welcomed!