Mazer from Seattle

[Harguf]

Checking in here to talk with fellow mazers. Starting up a batch of mead made from blackberry honey. Want to read about other people's experience with using that particularly honey before I proceed.

 

[Hoppy2bmerry]

Hello from Long Island on the other coast. I've made a few batches of mead, but not familiar with the characteristics of the blackberry you plan to use, anyway, welcome.

 

[Harguf]

Well, I have Schramm's book. He lists the characteristics of blackberry honey as high ph, high maltose, high ash, high nitrogen.

Simplest thing for me to do is to ferment a traditional must and then rack onto 5-7 lbs of blackberries in the secondary. Let the fermentation stop and then rack and re-rack until the melomel clarifies.