KimberBerry Mead

Source: Tim Neall
Recipe added: 02/01/99
Email: ktneall@aol.com

I make mead about once a year and usually give most of it away. This recipe yields a very dry and tart mead with a strong berry punch. There is little honey aroma, so I think that a more interesting variety of honey is desirable, perhaps wildflower. The lactose is needed to sweeten the mead up a bit, otherwise it is too dry. I think it needs a little work, but my family liked it. I think that a more distinctive honey would tremendously improve the mead.

Specifics

Recipe type: Other
Batch Size: 5 gallons
Starting Gravity: 1.068
Finishing Gravity: .994
Time in Boil: 0
Primary Fermentation: 3 weeks
Secondary Fermentation: 45 days

Ingredients:

10 lbs. Clover Honey
3 lbs. Frozen Blackberries
8 oz. Lactose
1 C. corn sugar
Wyeast Dry Mead Yeast

Procedure:

Bring honey and 1 gallon of water to 170 degrees. Add two lbs. of berries and steep for 20 minutes. Transfer to primary with 2 more gallons of water and pitch 3/4 gallon starter. Aerate for 20 minutes. After 3 weeks rack to secondary ontop of 1 lb. blackberries. Allow to finish fermentation and clear. Bottle with 1 C. corn sugar and 8 oz. lactose.

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