MikeRLynch
Well-Known Member
4 gallon batch of mead from local wildflower honey and local blueberries (picked my yours truly). 12 lbs honey in 4 gallons yielded me 1.098 OG. Fermented for five months on Wyeast American ale yeast at ~70 degrees. This brought it down to 1.030. I then pureed 7 lbs of blueberries and added them in secondary, along with a packet of Lalvin K1-V wine yeast. That fermented for about a month. Yesterday I racked it off the trub and into a 3 gallon carboy.....with a little left over for sampling. The final gravity?
.0992
With the additional blueberries, I'm looking at a calculated abv of 15.5%. Not too shabby
Got to say, it's one of the best I've made so far, the alcohol is very well hidden. I think I'll do this every year and see if I can get a vertical tasting going by 2012