Hey Guys and Gals! A honey mead made with blueberries and hops, fermented with champagne yeast.
Ingredients
Step 1
2 teaspoons gypsum or water crystals
3 teaspoons yeast nutrient
1 ounce Hallertauer leaf hops
Step 2
1 tablespoon Irish Moss
Step 3
12 pounds wildflower honey
2 pounds blueberries
Step 4
2 packs Red Star Pasteur Champagne yeast
Directions
1. Boil the hops, yeast nutrient and gypsum for 30 to 45 minutes. Add the Irish Moss in the last 15 to 30 minutes of the boil.
2. Turn off the heat, add the honey and blueberries, and steep at 180 to 190 degrees for at least 15 minutes, stirring until the honey dissolves without burning.
3. Pour into a bucket or carboy and let cool, or use a wort chiller.
4. Prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it once the mixture has cooled to the temperature on the packet.
5. Ferment in a primary carboy, leaving it about a third empty for frothing. After 6 to 7 days, when the frothing has slowed, rack the mead off the fruit into a secondary carboy.
6. Ferment 4 more weeks in the secondary. Then sterilize, bottle and cap, siphoning slowly so the sediment does not mix in. Set aside and let age.
All recipes · From the Terebelo family: Terebelo Distillery · all our companies