Blueberry-Jasmine Mead


Charlie Mops wannabe
Staff member
Source: Alan Derr (aderr@BBN.COM)
Mead Lover's Digest #122, 1 May 1993


10 lb clover honey (basic, grocery store variety)
2-12oz bags of frozen Maine wild blueberries
1/4 c jasmine tea (dry)
3 tsp. pectic enzyme
3 tsp. yeast nutrient
1 pkg. Red Star Champagne yeast


The honey, blueberries, pectic enzyme, and yeast nutrient were added to
about 2 gal. of water and raised and held at 170F for 25 minutes. I
squished the blueberries and strained them about halfway through the
heating process. This mixture was then poured into a carboy with water
to make a bit less than 5 gal. I then boiled about 2 cups of water,
steeped the tea for several minutes and strained it into the carboy.
When cool, I pitched the dry yeast (I know, I should know better than to
use dry yeast...).

OK. Time passes. Fermentation happens. It stops. I taste the result. The
jasmine was a bit too heavy, but I figure it will probably mellow with
age. The blueberry smell, flavor, and color was kind of underwhelming.
The main problem was, the resulting mead was thin-bodied and dry as a
bone. Now I want a fairly dry mead, but this WAY too much so.

So next, I heated:

2 lb clover honey
12oz of frozen wild blueberries
1 tsp. yeast nutrient
1 tsp. pectic enzyme

in a quart or so of water, squished and strained, and added this mixture
to the carboy.

Fermentation started again (slowly) and has continued for the past
couple of months. It is now crystal clear, has a beautiful purple color,
nice blueberry and jasmine aromas, and a very nice mouth feel (not to
mention a fairly high alcohol content!).

1st O.G.: 1.067
1st F.G.: 0.990 (before 2nd addition of honey)
2nd O.G.: 1.004 (after 2nd addition of honey)
2nd F.G.: 0.996