[Lurker]

Lurkers Maple Blueberry Mead

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!

[JoeProBono]

Happy New Year!

[Dead Corpse]

gotmead.com

*nom nom nom*

[Hardastarboard]

And yes I know it's technically not a mead because of the addition of fruit, it's a melomel. Cut me some slack.

Darn. I was just getting ready to challenge you on that, too. You never cease to amaze me with your talents and range of interest.

[dljordan]

Thanks! I’ve been making beer since the 70’s off and on and have all the equipment. I can’t wait. :)

[Hotmetal]

I think mead made with fruit added is called melomel.

[Hotmetal]

Sorry missed it the first time read too fast.