Here's a different kind of blueberry recipe, one for a blueberry melomel --
a mead made with fruit or fruit juice. Feel free to ask if anything doesn't
make sense and I'll explain the procedure and terms.
Blueberry Melomel Recipe
Source: Jay Hersh ([email protected])
Ingredients:
12 pounds Wildflower Honey
2 pounds blueberries
2 teaspoons gypsum or water crystals
3 teaspoons yeast nutrient
1 ounce Hallertauer Leaf hops
1 tablespoon Irish Moss
2 packs Red Star Pastuer Champagne yeast
Procedure:
Boil hops, yeast nutrient and water crystals for 30 - 45 minutes.
Add
Irish Moss in the last 15-30 minutes of the boil. Turn off the heat
and
add the honey and the blueberries, steep at 180-190 degrees for 15
min-
utes minimum (30 minutes is ok too). Pour the whole mixture to a
bucket
or carboy and let cool (or use a wort chiller if you have one). Add
the
yeast at the temperature recommended on the packet (85-90 degrees
I
think). Let it ferment. Rack the mead off the fruit after 6-7 days
(you
can actually let it go longer if you like). Let ferment for 4 more
weeks
in the secondary then bottle. Other people like to rack their meads
at
3-4 week intervals and let it keep going in the carboy. I don't
think
too much fermentation went on after the first 4 weeks (I made this
in
July so it fermented fast), so if you keep racking you'll basically
be
doing some of the aging in the carboy, otherwise it will age in
the
bottles.
Comments:
This mead had a terrific rose color. It took over 8 months to
really
age, and was fantastic after 2 years. It had a nice blueberry nose
to
it, and quite a kick.
Specifics:
Primary Ferment: 1 week
Secondary Ferment: 4 weeks
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Colleen via Cookinginthedark
> Sent: Thursday, July 17, 2014 9:16 AM
> To: [email protected]
> Subject: [CnD] blueberries
>
> Thanks, Shannon and Becky for the recipes. I can't wait to try them.
> I do have a question, if I may. Since the blueberries I have are
> frozen, do I need to thaw them, or can I use them as is? I have never
> dealt much with blueberries, so I haven't a clue.
>
> Colleen
> If you're lucky enough to be Irish, you're lucky enough!
>
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