Description
This recipe makes about 5-gallons of blueberry mead. You can adjust the quantity based on the size of your carboy. If you decide to follow this recipe, make sure to use 5 or 6.5 gallon carboys.
Ingredients
Scale
- Water – approximately 5 gallons
- Wildflower or clover honey (raw and organic) – about 11 cups or 8.25 lb
- 3 oz fresh ginger (optional)
- 2 lemons and 2 limes washed, cleaned, and dried.
- 4 tsp yeast nutrient
- One (5 g) packet of Red Star Cote des Blanc wine yeast
- ¾ cup corn sugar
- 1 gallon of frozen blueberries.
Instructions
- In the stockpot, simmer 3 gallons of water.
- Add honey and stir continuously so that it dissolves and does not stick to the sides and the bottom, burning.
- Continue to simmer the must. You will see white foam rise on top. Skim away the foam.
- Cut up or grate ginger and add it to the must. Continue to simmer.
- Remove the stockpot from the flame. Cut up lemons and limes into quarters or halves, squeeze their juice into the hot must, and drop in the used lime and lemon peels in as well.
- Next, add the yeast nutrient to the warm must.
- Drop in the frozen blueberries, cover the pot and let stand for 15 minutes.
- Remove the lemon and lime slices. Pour the must with the blueberries into a sanitized carboy or plastic bucket fermenter (whichever you are using). Add about 1.5 gallons of cool water to the carboy. Aerate and pitch the wine yeast into the carboy.
- Seal the carboy with airlock and stopper. Place the mead in a cool, dark place where it can remain undisturbed. Ambient temperature should ideally be about 70°F or 21°C.
- After 2 weeks, siphon the mead into a sanitized glass carboy or bottles. This process is called racking.
- Again after a week, siphon the mead into a sanitized bottle or carboy. Let the mead age for 3 months. At this point, you can dissolve corn sugar in a cup of warm water and add it to the carboy.
- Fill clean bottles with the mead and let it age for another month before enjoying.
- Prep Time: 60 minutes
