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Old 07-29-2007, 02:11 AM   #1
Klainmeister
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Default Blueberry Mead - First try

I'm new to making mead, but today i caught a lunker of steelhead and traded it to a honey harvester near the river for 15lbs of wildflower honey.

So, i looked up mead recipes on gotmead and decided to give this one a try:

12 lbs Wildflower Honey
2 lbs blueberries
2 tspn gypsum or water crystals
3 tspn yeast nutrient
1 oz Hallertauer Leaf hops
1 Tbsp Irish Moss
2 packs Red Star Pastuer Champagne yeast

I was thinking of adding more honey, maybe all 15lbs. Aside from the basics, is there any tips out there for a new mead maker, anything i need to worry about? Thanks guys, i'm real excited!


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Old 07-29-2007, 05:26 AM   #2
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I think you are going to need more blueberries...most recipes call for 2 lbs/gallon.


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Old 07-29-2007, 05:41 AM   #3
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The purpose of this recipe wasn't so much to have a blueberry mead to to impart some good color, aroma and slight sweetness to it. Not necessarily taste like blueberries. Still not enough though?
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Old 07-29-2007, 02:34 PM   #4
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Maybe, but don't add them in the primary. Rack on to them in a secondary or even a tertiary so the sugars in the blueberrys don't get eaten up. You'll lose the flavor and the color if they go in the primary. Maybe consider a can of oregon fruit puree from one of the online supply stores, that'll give you more of the pound per pound of blueberry you need.

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Old 07-29-2007, 05:16 PM   #5
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Here's the instructions found on the site:

Boil hops, yeast nutrient and water crystals for 30 - 45 minutes.

Add Irish Moss in the last 15-30 minutes of the boil.

Turn off the heat and add the honey and the blueberries, steep at 180-190 degrees for 15 minutes minimum (30 minutes is ok too).

Pour the whole mixture to a bucket or carboy and let cool (or use a wort chiller if you have one).

Add the yeast at the temperature recommended on the packet (85-90 degreesI think).

Let it ferment.
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Old 07-29-2007, 05:45 PM   #6
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12lbs of honey in a 5 gallon batch will make for a dry mead when using champagne yeast, and the addition of hops will make it a bit bitter (even though Hallertau is low %AA). I think the blueberries can really enhance this, but definitely more than 2 lbs, and added much later. Freeze the blueberries to sanitize them, and to rupture cell membranes. Place them in a carboy as they are almost thawed, then rack your mead on them(3rd or 4th racking).

The only mead I've ever made with hops is the Perle/Saaz one I made as an experiment, and I only used them for dry hopping. If you added even a cup of malt, you could call it a blueberry braggot. Let us know how it turns out.
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Old 07-29-2007, 06:30 PM   #7
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Thanks for the advice. To me two pounds seemed low but i didn't want a full blow blueberry. My plan is to do primary fermentation then rack onto 4-6lbs blueberries for 2 weeks. Eh?
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Old 07-30-2007, 12:18 PM   #8
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If you want the blueberry flavor more pronounced then use them in the secondary. Your assumption was correct as the receipe imparts a small amount of blueberry smell and some color. This receipe was dry and a bit on the bitter side. Don't forget it will be stout!

If you are planning more blueberry flavor then by all means use the secondary. I would also step add about a pound of honey with at least three rackings. My blueberry mead started with 5 lbs of blueberries in the primary but I will add at least a couple more lbs on the next racking. In the primary it's all about the color depth it will give. If you want to see a picture of what it looks like after racking to the secondary go here. It has since changed to a deeper purple and started clearing. The flash made it a bit more pinkish.


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