Simple Blueberry Mead Recipe
You'll be blown away by this simple recipe for Blueberry Mead, and many of the techniques learned here can also apply to other fruit meads, which are more commonly known as a Melomel!
Brewsy Starter Kit
1 Gallon Container
Blender (Either a blender or an immersion blender)
1 lb of Frozen Blueberries
Honey (Blueberry or clover honey preferred, but you can use any honey
1 Cinnamon Stick
1 Whole Clove
1 Pinch of Nutmeg or Allspice
392g Sugar (for semi-sweet)
Water (amount varies)
Grab 1lb of frozen blueberries. 🫐
Place your frozen fruit in a bowl and pour half of your sugar over the berries so that they thaw and macerate.
Once thawed, pour in your blender. 🔄
When the fruit thaws, pour in your blender and blend until the berries are chopped into pieces . You can also use an immersion blender to chop the berries while they are in the bowl.
Refreeze the berries for about 2 hours before allowing them to rethaw again and pour them into your gallon container.
Prepare your tea. 🫖
Brew 2 cup loose black tea in a quart of boiling water for 15 min. Once it is complete, strain the tea leaves out. Add the newly brewed tea up to just below the shoulder (curved part) of the jug.
Add your honey! 🍯
For dry mead, add 2 cups of honey.
For semi-dry mead, add 2.25 cups of honey.
For semi-sweet mead, add 2.5 cups of honey.
For sweet mead, add 2.75 cups of honey.
For extra sweet mead, add 3 cups of honey.
Add spices and seasonings!
Add add one cinnamon stick, one whole clove, and a pinch of nutmeg. Then, add water to fill to a gallon and shake well. Allow your creation to reach room temperature before continuing.
Add your brewsy bag to the mix. Once your creation reaches room temperature, open your brewsy bag and pour the contents in. Seal your juice again and shake well.
Ferment your wine. It's easy!
Apply the airlock, then leave your container somewhere dark and warm (75-80°F is best) for at least 3 days.
If you want it to be stronger, give it more time to ferment before cold crashing. Taste a little here and there to determine if it's the right level of sweetness for you. The stronger it is, the less sweet it will be.
Rack your mead. After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your mead by pouring it off of the sediment into a different container. You can discard the sediment at the bottom — you won't want it in your final product. Then, pour a glass and give it a try! More info about racking your mead can be found here.
Add one drop of vanilla extract per half gallon (you don't need more, or you'll be drinking perfume!) Continue racking 1 week apart until you aren't getting any more sludge. It will grow clearer and clearer as you go.
Finally, store the rest of your mead.
This can be done in the fridge, with the bottle cap still on loosely.
As it ages, the taste of your wine will keep on getting better. We recommend setting aside some to let age for one month. Cheers!