“I’ve been brewing mead for years. Properly done the stuff is wonderful and boy does it pack a kick.”
I’ve got 15 pounds of honey sitting in the basement right now ready for my first batch.
12 pounds honey
2 pounds real maple syrup
1 quart fresh blueberries
Champagne yeast
Charging sugar
Cook the honey, syrup, and blueberries until the honey and syrup are completely incorporated and the blueberries have released all their juice, about an hour or so. Skim off the foam as it cooks.
Cool completely, toss the Champagne yeast, and pour into a sanitized carboy. Add airlock. Walk away.
Mine didn't stop fermenting for amost a month, YMMV.
When ferment has ceased transfer to another sanitized carboy to let solids settle out for a week or so.
Prepare the charging sugar as you would for beer. Cool mixture and add to fermented honey and syrup. Immediately transfer to PUNTED Champagne bottles (VERY important!), cork, cage, and set in a cool, dark place for 3-4 weeks.
When finished chill thoroughly before serving.
You'll end up with a wonderfully dry sparkling mead with just a hint of maple and blueberry flavor. Be warned: ABV on mine was over 12%.
And yes I know it's technically not a mead because of the addition of fruit, it's a melomel. Cut me some slack. All I know is the stuff ROCKS.
Happy New Year!