Go Back

Blueberry Mead

A smooth, fruit-forward homemade mead combining honey and blueberries with a straightforward fermentation process that yields a balanced, refreshing beverage.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 5 6 ounces
Course: Drinks and Beverages
Cuisine: Medieval inspired, Modern fermentation
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds approximately 1.4 kilograms raw honey
  • 3 pounds approximately 1.4 kilograms fresh or frozen blueberries
  • 1 gallon filtered water
  • 1 packet mead yeast or wine yeast e.g., Lalvin D-47 or Lalvin ICV-K1V
  • 1/2 teaspoon yeast nutrient
  • 1/4 teaspoon acid blend optional

Equipment

  • 1-gallon glass carboy or fermentation vessel
  • Airlock and bung to fit your carboy
  • Large stainless steel pot (at least 2 gallons capacity)
  • Wooden spoon or non-metal stirring rod
  • Fermentation thermometer
  • Hydrometer and testing jar (optional)
  • Funnel with strainer attachment
  • Cheesecloth or fine mesh strainer
  • Siphon or auto-siphon with tubing
  • Clean glass bottles for storage
  • Bottle caps or corks and capping equipment
  • Sanitizer suitable for fermentation equipment

Method
 

  1. Sanitize all fermentation equipment including the carboy, airlock, bung, spoon, and funnel with a no-rinse sanitizer solution to prevent contamination.
  2. Rinse fresh blueberries and remove stems or use frozen blueberries directly as is without thawing.
  3. Heat 1 gallon of filtered water in a large pot to 160-170°F, then stir in raw honey until fully dissolved without boiling.
  4. Add blueberries to the honey water and maintain a gentle simmer at around 160°F for 20 minutes to extract juice and flavor.
  5. Remove the pot from heat and cool the mixture to room temperature (65-75°F) over 2-3 hours, using an ice bath to speed up cooling if needed.
  6. Strain the cooled must through cheesecloth or a fine mesh strainer into the sanitized carboy, leaving about 1 inch of headspace.
  7. Check that the liquid is between 65-75°F, then sprinkle yeast on top, wait 15 minutes, stir in yeast nutrient and acid blend evenly.
  8. Secure the bung and airlock on the carboy, filling the airlock with sanitizer solution or water per manufacturer instructions.
  9. Place the carboy in a dark environment at 68-70°F and watch for airlock activity within 24-48 hours indicating fermentation has begun.
  10. Allow primary fermentation to proceed for 4-6 weeks until bubbling slows and the mead clears, then rack as needed for clarity.

Notes

This mead benefits from 3-6 months of aging with periodic rackings for clarity. Serve chilled or at room temperature.