Blackberry Mead (1 Gallon)

• 1.5 lbs black honey
• 1 lb clover honey
• 1 lb blackberries (frozen)
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• red wine yeast

Any black honey will work, but thistle honey is recommended. Mix honey into 3 qts
water and bring to boil. Boil 20 minutes, skimming off any scum that forms. Pour into
primary over thawed blackberries, pectic enzyme and yeast nutrient. When cooled to 70-
75 degrees, sprinkle wine yeast over surface. Cover and stir daily for 7 days. Strain
through fine nylon bag, squeezing pulp well to extract all flavor. Transfer to
secondary, fit airlock and ferment additional month. Rack, top up and refit airlock.
Age until clear, then stabilize. Wait 10 days and rack into bottles. Age at least one
year. [Adapted from a traditional recipe]