Anyone wanna share a 1 gallon blueberry mead recipe?

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Flexmedia

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If you're used to making beer, then yes. Think wine time-frames. How many times to you see 4-5 year old red wines sold as this year's batch.
Not many...
I made a 5 gallon beer a few years ago. I think I’ll stick to mead. Beer is a little smelly to me
 
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If you're used to making beer, then yes. Think wine time-frames. How many times to you see 4-5 year old red wines sold as this year's batch.
You know, I looked at the batch today and the 1/2 added blueberry juice is still bubbling every 30 seconds. The 1/2 honey added is not. I thought it was done fermenting?
 

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You know, I looked at the batch today and the 1/2 added blueberry juice is still bubbling every 30 seconds. The 1/2 honey added is not. I thought it was done fermenting?
It's possible that the honey one has stalled. Check your gravity and see if it has plateaued. Bubbles are a good sign, but measuring the gravity confirms that you are still fermenting.
 

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This is what mine looks like some 9 months old. It's really hard to photograph because it's so dark. Tastes like a good Shirah red wine. The tannins are fading slowly and this is turning into a delicious table wine with red meat dishes and steaks.

Glad I still have a few gallons left. :)

20210403_145229.jpg
 
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This is what mine looks like some 9 months old. It's really hard to photograph because it's so dark. Tastes like a good Shirah red wine. The tannins are fading slowly and this is turning into a delicious table wine with red meat dishes and steaks.

Glad I still have a few gallons left. :)

View attachment 724501
that looks good! Mine looks nothing like that. Can’t see through it right now. I have not used any type of clarifier yet. The one with added grape juice doesn’t have gunk at the bottom. The one with added honey and water does. It will get there!
 
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This is what mine looks like some 9 months old. It's really hard to photograph because it's so dark. Tastes like a good Shirah red wine. The tannins are fading slowly and this is turning into a delicious table wine with red meat dishes and steaks.

Glad I still have a few gallons left. :)

View attachment 724501
well...time to rack and my added honey one will have to be strained before I can actually rack it. It’s like a very pulpy juice! How can I tell if this one is bad? The added blueberry juice one seems to be fine. I’ll find out soon!
 
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You shouldn't have to strain it. Just rack the mead from the top. Do you have some good pictures?
Kinda..I guess you are right. Most sediment is at the bottom. It’s just very thick looking. Still bubbling!
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Murph4231

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If you're used to making beer, then yes. Think wine time-frames. How many times to you see 4-5 year old red wines sold as this year's batch.
I usually give 10 months to a year to finish completely. Primary for at least a month. Secondary for 4 to 6 weeks on fruit for melomels then keg condition for up to a year. I take readings, sample and make adjustments as needed during that time.
IMG_20210319_100611887.jpg
 
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I usually give 10 months to a year to finish completely. Primary for at least a month. Secondary for 4 to 6 weeks on fruit for melomels then keg condition for up to a year. I take readings, sample and make adjustments as needed during that time.
View attachment 727491
That looks good....and a lot!
 
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Worst case, cap it and stick in the corner for a year or so...

Mine was very wine like. Body about like a good shirah or zinfandel.
2nd Rack done! Had a hard time getting readings but the Added honey was 17.5 sugar by weight, 70 SG, 9.0 ABV. The juice added one didnt read much at all but showed 1.0 sugar by weight, 1.5 SG and .5 ABV. Smells much better than the first rack. That smelled like race gas. The wife will taste both tonight. Any guess which one she will like the best?
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