This is from a collection of recipes at The Bee's Lees... http://brewery.org/library/beeslees.html
Crazy-Good Mead, 5 gal
Source: Dave Polaschek ([email protected]
Mead Lover's Digest #230, 26 October 1993
10 lbs light clover honey
2 lbs blueberries (I used frozen)
1 gallon apple cider (pasteurized)
1/2 oz Saaz hops
yeast nutrient to instructions on package
1 packs champagne yeast (I used WYeast on this one)
Bring 2.5-3 gallons of water to a boil. Add honey, bring to a boil
again. Toss in the yeast nutrient and hops and boil for about a half-
hour, skimming off any scum that forms on the surface during the boil.
Put berries into a hop-boiling bag. Lower heat to a very low simmer,
and toss in the berries, mashing the bag around to break them up some.
Continue to steep the fruit for about 10-15 minutes while you get the
fermenter ready. Put the gallon of apple cider into the fermenter when
the boil is about done, and then add the hot wort. Add water to bring
the total up to 5 gallons. Let cool, and pitch yeast.
When the gravity has dropped below 0.980, bottle and wait. 3 months
wait makes for immensely drinkable stuff, but the longer you can wait,
the better. Final color is a light delicate pink, not unlike some white
zins, so you may want to store bottles on their head and then freeze the
neck to get the sediment out of the bottles, but I've just been very
careful decanting into glasses with pretty good results.
Specifics: SG: 1.075 FG: 0.965 Alcohol content: 23 proof
Comments: This is something I whipped up last winter, and I sure wish more of it had survived until now (I'm down to my last 3 bottles, and it just keeps getting better).