Originally Posted by ajm895
I have been brewed 4 batches of extract beer and I decided I would try to make a mead. I'm going with a blueberry melomel. But I'm not sure the best way to add the blueberries. Should I mash them up before I put them into the primary or secondary? How much blueberries should I use? I'm making a 5 gallon batch with probably 15 pounds of honey. I dont want the blueberries to be overpowering but i definately want to be able to easily taste them. Thanks.
Lots of "right" answers to this question. Your choices are:
Freeze them then thaw and mash.
Mash fresh berries
Add them free or in a mesh bag in the primary.
Add them in the secondary as the fermentation slows.
Use between 3 and 18 pounds.
My choice given your goals would be to:
freeze the berries, let them thaw then mash with a potato masher.
Add them to the fermenter with a bit of pectin enzyme before pitching the yeast.
I would probably 6-9 pounds for a light blueberry flavor or 9-12 for a strong flavor. More than that is blueberry wine with honey, less is mead with a hint of blueberry.
Make sure you punch down the cap once or twice a day during fermentation. And it helps to aerate the must a couple times a day the first few days and use yeast nutrients.
I have a blueberry mead in the secondary where I used 3# of "wild" blueberries in 2gal of mead with 5# of honey and a gallon of apple juice described here blue berry cyser