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Blueberry Mead

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Here is a recipe for a simple Blueberry Mead that I demonstrated last night for my brew club.


Note: if you were to ferment this in one of your LBKs, I would probably not use it again for beer since the aroma will be impossible to remove.

Also, you could substitute any flavor of Knudsen Juice for this recipe. 


Simple Blueberry Mead

1 gallon Batch (finished)


2 – 32oz bottles of Knudsen Blueberry Juice

4# - Honey (any variety)

1 – 5gm pkt of Lalvin 71B yeast

6.25 gm – Go Ferm Protect

6 gm – Fermaid O (4 additions of 1.5gm at 24hr, 48hr, 72hr and 1/3 sugar break)


1.  Mix together the juice and honey and mix until honey is completely incorporated

2.  Top off with water to 1.25 gallon mark

3.  Rehydrate yeast in 125ml (about 4oz) 95 to 105 degree water with Go Ferm dissolved

4.  Pitch yeast after rehydration

5.  For first 7 days, degas every 12 hours to remove excess carbon dioxide

6.  Add 1.5 gm of Fermaid O per schedule above (use Tosna 2.0 to determine actual requirements) be sure to degas prior to this step, you will make a mess otherwise.

7.  After approximately 2 to 3 weeks (when gravity is stable) transfer clear mead into a secondary container.

8.  At transfer add .38gm of Potassium Metabisulfate and 1/2 tsp of Potassium Sorbate

9.  After another 3 to 4 weeks transfer clear mead to a 1 gallon jug and age for another 1 to 3 months.

10.  Bottle and then age to your liking.  Mead is ready to drink at bottling but benefits from aging from 6 months to a year.

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