Blueberry Mead Recipe D.I.Y.

Blueberry Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Blueberry Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

• 2 teaspoons, gypsum or water crystals
• 3 teaspoons, yeast nutrient
• 1 ounce, Hallertauer Leaf hops
• 1 tablespoon, Irish Moss
• 12 pounds, Wildflower Honey
• 2 pounds, blueberries
• 2 packs, Red Star Pastuer Champagne yeast

Directions

Step 1

• 2 teaspoons, gypsum or water crystals
• 3 teaspoons, yeast nutrient
• 1 ounce, Hallertauer Leaf hops

Boil hops, yeast nutrient andgypsum water crystals for 30 – 45 minutes.

Step 2

• 1 tablespoon, Irish Moss

Add Irish Moss in the last 15-30 minutes of the boil.

Step 3

• 12 pounds, Wildflower Honey
• 2 pounds, blueberries

Turn off the heat and add the honey and the blueberries, steep at 180-190 degrees for 15 minutes minimum. Be careful not to burn the honey keep on stirring till all is dissolved.

Pour the whole mixture to a bucket or carboy and let cool (or use a wort chiller if you have one).

Step 4

• yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

Fermentation Through Bottling Your Blueberry Mead Recipe

Put into primary carboy to ferment and aerate.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 4 more weeks in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.