What to do with blueberry honey?

[MLE0212]

I bought some blueberry honey and I can't decide what to do with it... Should I make a traditional? A blueberry melomel? Something else?

 

[gratus fermentatio]

I'd make a medium show mead. Showcase that varietal honey!
Regards, GF.

 

[MLE0212]

I have a few more questions (new at mead making):

1 - A show mead is only honey, water and yeast right? No nutrients, no DAP, etc.?

2 - Is it considered a waste (of good honey) to make a melomel with a varietal such as blueberry/raspberry blossom? I ask this because they are relatively easy to find where I live (Quebec) and they only cost 1 CAD more per kg than clover honey.

3 - I read that Lalvin-47 is a good yeast for traditional/show mead because it accentuates the honey flavor and that Lalvin-71B is good for meads with dark berries (such as blueberries). Which one should I use for a show mead?

 

[Chris_The_Rogue]

1. You can use nutrient and stay in the style.
2. I dont think it would be a waste. As long as its not super expensive go for it.
3. Both of those are solid for mead. I personaly have ised D47 for a show mead and had good results.

 

[gratus fermentatio]

I have a few more questions (new at mead making):

1 - A show mead is only honey, water and yeast right? No nutrients, no DAP, etc.?

2 - Is it considered a waste (of good honey) to make a melomel with a varietal such as blueberry/raspberry blossom? I ask this because they are relatively easy to find where I live (Quebec) and they only cost 1 CAD more per kg than clover honey.

3 - I read that Lalvin-47 is a good yeast for traditional/show mead because it accentuates the honey flavor and that Lalvin-71B is good for meads with dark berries (such as blueberries). Which one should I use for a show mead?

1. Always use yeast nutrient & DAP in mead, the yeast will thank you by making great mead for you.

2. I don't think it would be a waste, quite the opposite. I've always thought the unique varietal flavored honeys should be saved for mead & bland honeys like clover used for melomels. Though there are recipes where a particular varietal might be superior to clover in a melomel.

For example, if you wanted to add a more floral note to a JOAM or BOMM recipe, orange blossom honey would be a perfect accompaniment to the orange fruit. You might also blend a varietal with a specific flavor that isn't from the same fruit, say killer bee honey (caramel/honey flavor) with pineapple fruit & a vanilla bean in secondary for a pineapple upsidedown cake mead/melomel. Whether you blend it, make a show mead or add fruit, it's YOUR mead. Make what YOU think will be tasty for you.

3. I don't use D-47 anymore. D-47 is a great yeast if you have the ability to keep the temp in the lower end of the temp range, but it's notorious for producing fusels at higher temps. I have a tough time maintaining stable temps & once had to wait 4 years for fusels to age out of a melomel made with D-47. 71-B is good, it also has the ability to metabolize malic acid (up to about 20%) into alcohol, thereby "softening" the mead/wine containing malic & raising the FG slightly. In the words of Jack keller: "Choose your yeast like you would choose a tool." Here's a link to some info on yeast strains that you might find useful:
http://winemaking.jackkeller.net/strains.asp
Regards, GF.

 

[MLE0212]

Thanks for your help guys! For now, I will make a show mead with Lalvin-71B. Next summer, during the blueberry season, I'll try a blueberry melomel with fresh berries and blueberry blossom honey.

 

[MLE0212]

Started my blueberry show mead today!

Ingredients:
- 1.5 kg of blueberry blossom honey
- Tap water to 1 gallon
- 1/4 tsp of DAP
- 1/2 tsp of yeast nutrients
- Lalvin 71B-1122 Narbonne white wine yeast

I will add 1/4 tsp of DAP and 1/2 tsp of yeast nutrients at 2/3 & 1/3 sugar breaks.

Comments:
The OG was around 1.130 (maybe a little bit higher, I couldn't measure accurately because of the foam). I didn't have any potassium carbonate so I omitted it. Is it mandatory for a healthy fermentation?

Picture:

 

[rneumaier]

3 years later...
How did this turn out?
How would you alter this recipe if made today?

 

[AkTom]

If you click on his a avatar, he hasn’t been seen in over 2 years.