Hey Guys and Gals! A saskatoon berry mead, also called a serviceberry or juneberry mead. Makes one gallon.
Ingredients
3 pounds honey
2 pounds ripe saskatoon berries
1 gallon water
1 teaspoon yeast nutrient
1/2 teaspoon pectic enzyme
1 packet wine yeast (Lalvin 71B works well)
Directions
1. Warm half the water, without boiling, and stir in the honey until dissolved.
2. Remove the stems, rinse the berries and crush them. Put them in a straining bag in your sanitized primary with the pectic enzyme. Pour in the honey water and top up to one gallon with cool water.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient.
4. Fit an airlock. Bubbling should start in 24 to 48 hours. Leave the fermenter about a third empty for frothing.
5. After 6 to 7 days, when the frothing has slowed, rack the mead off the fruit into a secondary carboy.
6. Ferment 1 to 2 months or more, until clear. Bottle with a siphon, leaving the sediment behind, and age at least 3 months.