An enticing, complex blend of blueberries, black cherries, and black currants balanced with the basic elements of mead: honey, water, and yeast.
8.2 kg Wildflower Honey
4.7 L *Black Currant Juice
4.7 L *Black Cherry Juice
3.8 L *Blueberry Juice
1 pkt MJ M05 Mead Yeast
1 pkt yeast nutrient
*Use fresh juice that does NOT contain any preservatives.
1. Combine honey, juices and yeast nutrient with enough water to bring total volume to 20 Litres.
2. Mix well and Pitch yeast.
3. Ferment between 20c and 30c, lower fermentation temperatures will result in extended fermentation times. Warmer fermentation temps will result in stronger, more intense flavours.
4. After fermentation has completed, transfer mead to another vessel trying to leave as much sediment behind as possible, let sit for 1 week approx.
5. After 1 week transfer to bottles, once again leaving as much sediment behind as possible, chill and enjoy.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.