Originally Posted by WarrantedFED
I just made a batch of this using a half flat (about 3-4 lbs) of great big black berries and about 4.5 lbs of huckleberries. All were mashed up pretty well and added to the boil for about 5 minutes.
I followed another recipe for mead that calls for 1 tsp of citric acid and 1 tsp of pectic enzyme. I figured the former would be okay to add and the latter would only help the yeast.
I plan on leaving the brew in the primary for about a month then transferring to a secondary onto an additional half flat of pasteurized and mashed black berries.
I also want it to be extra spritzy so I will be adding a little more than a cup of honey for priming when I decide to bottle.
Overkill? I don't know, but it should be quite good.
How long is too long for the brew to sit on the fruit in primary and secondary?
I just ended up with 5.5 lbs of huckleberries from this year's venture through the high elevations of NE Washington. I will make this again, adding 2.5 lbs of big bountiful blackberries. I will only use 9 lbs of fireweed honey this time. When I add the berries this time I will purée with Woodinville Whiskey brand Peabody Vodka via the Vitamix.
And lesson learned, didn't want to make it too sweet so that it wouldn't carb up at bottling.