Recent content by Aweston

I’d say try a different flower that you can pick en masse like dandelion, meadowsweet or lilac so you can infuse right away. Save the blackberry for the fruit and make a fruit mead. 🙂

Just bottled a gallon of meadowsweet (wild spirea grows in VT) mead. Made a floral infusion, steeped several days, strained and added local honey and crushed coriander for carboy ferment with wine yeast. Two and half months later bottled it up. Delicious. Strong alcohol.