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Old 10-17-2010, 07:28 PM   #1
Mersh
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Jan 2010
Seattle WA
Posts: 10


Just bottled a batch of Mead (it may not technically be considered Mead). It came out pretty good so I figured it was post-worthy.

12 Pounds Clover Honey
4 Gallons water (I used tap)
1 Gallon Blueberry Juice
5 tsp DAP (at the start, one week and two weeks)
Wyeast 4632 Dry Mead
About 5 pounds of Blueberries (I used frozen)

Bring the water to a boil and then let it cool to around 170 F. Stir in honey and keep the temp around 170 F. Add nutrients. After half an hour or so, let it cool (or use a wort chiller if you have one). Pour the water/honey mix into your primary and add the Juice. The juice I used was pasteurized, so it was ok to just pour in.

It took about a month in primary. I added more DAP at one week and two weeks. After racking to secondary I added the blueberries. Just to be on the safe side, I soaked them in a sorbate/sulfite bath for a day before adding them. I was planning to kill the yeast at this point anyway, so I just dumped the whole blueberry sorbate/sulfite mess in together. I left the blueberries in for a couple weeks, and then racked off of them.

I racked it a couple more times over the course of eight months to clear it up. Before bottling I back sweetened with about a half pound of clover honey.

It came out petty good. I probably would have benefited from more blueberries in secondary, because the fruit taste and smell is very subtle.

Here's the final product:


 
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Old 10-17-2010, 10:49 PM   #2
MeadWitch
 
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Jul 2010
Just South of Weird, Texas
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Quote:
Originally Posted by Mersh View Post
Very pretty! Great clarity! Well done!
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Primary: Cider House Rules Cider

Tertiary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead

Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead

 
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Old 10-26-2010, 05:13 PM   #3
Atek
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May 2010
, South Dakota
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I've been noticing that blueberry has a very mild flavor addition anyway.

 
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Old 10-26-2010, 05:58 PM   #4
LightningInABottle
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Sep 2009
Ann Arbor
Posts: 249
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Quote:
Originally Posted by Atek View Post
I've been noticing that blueberry has a very mild flavor addition anyway.
I have a mead going right now where it is overwhelming. I think people just need to use more in the secondary to get good results. Mine are also fresh. The batch I did with concentrate came out very dark, but the taste is not as overwhelming as the fresh batch. Using blueberry juice in the secondary is probably why the posted mead is low on the blueberry taste side.
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"The first rule around here is not to dump a batch unless it tastes like Satan's anus."-Nurmey

 
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Old 10-27-2010, 09:28 PM   #5
Atek
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May 2010
, South Dakota
Posts: 429
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Thats a good point, I've always used frozen blueberries as well... I'll have to try fresh next year...

 
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Old 11-01-2010, 08:37 PM   #6
Mersh
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Jan 2010
Seattle WA
Posts: 10

I actually compared some frozen blueberries and some fresh blueberries from the store (safeway), and found that the frozen ones had a lot more flavor. I know that a lot of commercial fruit is picked slightly too soon and then ripened during/after transport, so that may have been why.

The blueberry juice in primary pretty much lost all it's fruit taste. Before I put the frozen berries in, it had kind of a red wine taste to it.

 
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Old 11-02-2010, 01:40 AM   #7
avidhomebrewer
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Sep 2007
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I made a blueberry mead a few years ago and it turned out very good. Didn't use the juice; just frozen blueberries. I bet yours will be very good too.

 
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