Another Mead was born last week, Blackberry Mead. This mead I will attempt to actually take pictures of and show the progress through to bottling.
The recipe for this is incredibly simple with only 5 ingredients, and hopefully, will come out as well as my previous two attempts.
The blackberry’s have come from the supermarket, and are frozen. This has the effect of exploding the cell walls of the fruit and and allowing more of the flavour to be released from the fruit intro the Mead!
As always I will include the recipe and I will be discussing this one as it matures over the next few months.
- Demijohn and Airlock
- Large Funnel
- Large Pot
- Auto Siphon
- Bottling Wand
- Water Non-chlorinated or filtered, enough to top up the demijohn
- 2-3 Pounds Honey Depending on how sweet you want the mead to be
- 1 cup Blackberries Fresh or frozen, personally I prefer frozen
- 1/2 pack Mead or Champaign yeast I use Mangrove Jacks M05 mead yeast
- Sanitize everything that will be used in the brewing process.
- Heat about 1 Litre of non chlorinated water in the pot on medium heat. Once it's warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat.
- Put the blackberries into the one gallon jug.
- Carefully pour the honey water mixture into the jug using a funnel.
- Top off the jug with cold (preferably filtered) water, leaving at least 2 inches of head space on top. Put the lid on the jug and gently mix everything around a bit.
- Make sure that the temperature of the must is below 90°F 32°C, then add 1/2 packet of champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast.
- Put a little sanitizer in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
- After about 3 weeks of fermenting, or once the bubbling has completely stopped, the mead can be racked.
- After a further 3 weeks the mead can be bottled and aged.