This recipe makes a 5 gallon batch of a delicious, sparkling blueberry mead. It is light and refreshing – the perfect drink for a warm summer day. Serve this melomel in a mason jar with a lemon wedge, a handful of fresh blueberries, and a sprig of mint. It will be a hit at your next barbecue – complimenting a rousing game cornhole or washers.
- 4.5 gal water
- 11 cups Clover Honey (8.25 lbs)
- 3 oz Fresh Ginger
- 2 Lemons
- 2 Limes
- 1 gal Frozen Blueberries (freezing the berries breaks cell walls and releases more fruit juice)
- 4 tsp Yeast Nutrient
- 5 g (1 packet) Red Star Cote des Blancs
- 1 oz. Cascade Leaf Hops
- 3/4 cup Corn Sugar
- In a large brew pot, simmer 3 gallons of water.
- Add the honey while stirring continuously so the honey dissolves without burning on the bottom of the pot.
- Bring the must back to a simmer while letting all the honey dissolve – skim any white foamy scum that forms on the surface.
- Cut the up the ginger into small cubes and add it to the must – simmer for 10 min.
- Remove the pot from the burner, cut lemons and limes in half, squeeze juice and drop the halves into the must.
- Dissolve the Yeast Nutrient in the warm must, then add the frozen blueberries and cover. Let sit for 15 minutes.
- Remove lemons and limes, then add the must with berries to a 5 gallon carboy or bucket along with 1.5 gal cool water, aerate, and pitch the Yeast.
- Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
- After 2 weeks, with a siphon, re-rack the mead into a sanitized 5 gallon carboy.
- Add the 1 oz cascade leaf hops in a muslin bag to the secondary.
- After 1 weeks, re-rack, then let age for 3 months.
- Dissolve the corn sugar in 1 cup warm water and add to carboy.
- Fill sanitized bottles and let age for 1 month.