Jamaica Blue Mead

Classification: mead, blueberry melomel

Source: Guy McConnell (guym@exabyte.com), HBD Issue #1317, 1/6/94

This makes a nice, light, sparkling beverage that is a brilliantly clear rose-purple color. The flavor is of blueberries kissed with cinnamon. A wonderful change of pace for a summer drink at about 5% alcohol by weight.

Ingredients:

6 lb. Cover Honey
1 lb. Orange Blossom Honey
1.5 lb. Corn Sugar
2 oz. Fresh, minced Ginger Root
3 tsp. Ground Cinnamon
3 tsp. Yeast Extract
1 gal. Fresh Blueberries
2 ea. Lemons, halved
WYeast #1214 Belgian Ale Yeast
0.5 cup Orange Blossom Honey (bottling)

Procedure:

Put honey, corn sugar, and yeast extract in brewpot with water. Simmer for 10 minutes, skimming foam with kitchen strainer. Add ginger root and simmer for 10 more minutes without skimming. Remove from heat, squeeze in lemons, and throw into brewpot. Cover and let stand for 15 minutes. Strain out lemon halves and ginger, add blueberries, chill, pour mixture (blueberries and all) into primary fermenter, and pitch yeast. After 7 days, rack off of fruit into secondary and age for 1 - 2 months. When fermentation is complete, prepare a "tea" by simmering cinnamon and honey in water for 15 minutes in a covered pot. Cool, add to bottling bucket, and quietly siphon in must. Bottle and age for a couple of months or so.