Blueberry Mead Recipe
This blueberry mead recipe combines the rich flavors of honey and blueberries with the benefits of natural ingredients, resulting in a delicious and nutritious homemade honey wine that you can easily make and enjoy with family and friends.
Equipment
- Fermentation Vessel: A glass carboy or fermenting bucket
- Airlock: To let carbon dioxide escape and keep air out
- Siphoning Tube: For transferring mead without disturbing sediment
- Large Pot: For heating honey and water mixture
- Clean Towel: To cover the fermentation vessel
- Glass Carboy: For holding the mead during fermentation
Ingredients
- 3 pounds of honey fairly neutral honey like clover or wildflower honey is a good choice
- 2 pounds of fresh or frozen blueberries thawed if frozen
- 1 gallon of spring water
- 1 packet of dry yeast champagne yeast is recommended
Additional Ingredients (Optional)
- Spices: A piece of ginger root or cinnamon for a spicy kick
- Fruit Juices: A splash of apple juice for added complexity
- Pectic Enzyme: Helps break down the fruit for clearer mead
- Yeast Nutrients: Like Fermaid O to aid fermentation
- Acids: Lemon juice to balance sweetness
- Tannins: A small handful of black tea leaves or oak chips for subtle bitterness
Instructions
Preparation
- Gather Ingredients: Collect all ingredients: 3 pounds of honey, 2 pounds of fresh or frozen blueberries, 1 gallon of spring water, and 1 packet of dry yeast.
- Prepare the Blueberries: Wash and mash fresh blueberries with a potato masher. If using frozen blueberries, thaw them first.
- Mix Honey and Water: In a large pot, combine honey and spring water. Heat gently until the honey is fully dissolved (do not boil).
- Add Blueberries: Add mashed blueberries to the honey-water mixture (must) and stir well.
- Cool the Mixture: Let the must cool to room temperature to avoid killing the yeast.
Fermentation Process
- Primary Fermentation: Pour cooled must into a clean glass carboy or fermenting bucket. Add dry yeast and stir. Optionally, add yeast nutrients like Fermaid O.
- Attach the Airlock: Secure the airlock to the top of the fermentation vessel to allow carbon dioxide to escape.
- Store in a Dark Place: Place the carboy or bucket in a dark place at room temperature. Avoid direct sunlight.
- Wait Time: Let primary fermentation occur for about 2 weeks. Bubbles in the airlock indicate active fermentation.
- Secondary Fermentation: After 2 weeks, siphon the mead into a new clean carboy, leaving sediment behind. Attach the airlock again and let ferment for another 4-6 weeks.
Bottling
- Check the Mead: Use a hydrometer to ensure fermentation is complete. The final gravity should be stable.
- Prepare for Bottling: Clean and sanitize bottles and siphoning tube.
- Bottle the Mead: Siphon clear mead into bottles, leaving some space at the top. Seal bottles tightly.
- Store the Bottles: Store in a dark place for at least 3 months to allow flavors to mature.
- Enjoy Your Mead: Chill a bottle and enjoy your homemade blueberry mead after the aging period!