Ingredients
- 7lbs Wildflower honey
- 1lb Local honey (Blackberry recommended)
- 8lbs blueberries
- Lalvin 71b-1122 yeast
- 2tsp Fermaid K,
- 5 equal parts
- 2 parts on day one
- 1 per day for three days after
- 1tsp Peptic enzyme
- 2 Campden Tablet
- 2 gallons of water
Materials
- 2 gallon fermentation bucket
- 3 gallon glass carboy
- 3 piece airlock
Recipe
In a separate container (water):
- Put Campden tablets in water
- Let sit for 60 minutes
In a separate container (yeast):
- Add yeast
- Add 2 parts DAP & Fermaid K nutriet to yeast
- Add 0.5 cup of water to yeast
- Seal yeast container in a bag for 1 hour
In the fermentation bucket:
- Pour honey into fermentation bucket
- Pour water into fermentation bucket while stirring honey
- Just enough until the honey is dissolved
- Add 4lbs of blueberries
- Pour the rest of the water from the water container into the fermentation bucket
- Take a measurement of the gravity
- Stir vigorously, enough to create bubbles
- Add peptic enzyme to fermentation bucket
In the fermentation bucket:
- Uncover yeast container
- Add yeast into fermentation bucket
- Seal
- Place airlock
- For the next three days, once per day:
- open the fermentation bucket
- stir vigorously
- add one part DAP & Fermaid K nutrients
- reseal
- place airlock
- After one month, rack to carboy
- Take a measurement of the gravity
- Add 4lbs blueberries to carboy
- Stir in 1lb of local honey to carboy
- Seal
- After one more month, the mead is ready to be bottled and have a final gravity measurement
- For best results wait three to five months since racking before bottling