Blueberry Mead Test Batch
This batch only yielded a few beer bottles worth but it tastes excellent. I am currently making
a 2 gallon batch of this.
0.75lb blueberries. 1lb honey.
I boiled the honey in 0.5 gallon of water for 20 minutes. Then I killed the heat and added
the blueberries in a gauze sack, I checked that the temperature stayed above 160 F and left this
sitting in the stock pot for 20 minutes. Then I chilled the mix by putting the stock pot in
cold water in the sink. Then I discarded the gauze sack of blueberries.
I pitched in Champagne yeast when it had cooled off to below 80 degrees F.
Fermentation was done in a mini-fermenter which was a wine bottle with a screw on top drilled
out to take a grommet for the air lock. I let it ferment for 1 month, then bottled it in a few
beer bottles. I used vitamin C as a preservative, about 1/4tsp mixed into an oz of boiling water before bottling.
The first one was drank at the summer solstice 2005, so it had sat in the bottle for
slightly more than 9 months. The taste was a good surprise. It had a thick body to it as well, with
lots of blueberry aroma.
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Original Build Date:07-18-2005
Last updated
1-12-2008