Blueberry Mead (1 Gallon)

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  • 2 lb clover honey
  • 2 12-oz bag blueberries (frozen)
  • 1 used teabag jasmine tea
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • Red Star Champagne yeast

Mix honey into 3 qts water and bring to boil. Boil 20 minutes, skimming off any
scum that forms. Meanwhile, place thawed blueberries in nylon straining bag and mash
in primary. Pour boiling water over blueberries, used teabag, pectic enzyme, and yeast
nutrient. When cooled to 70-75 degrees, sprinkle wine yeast over surface. Cover and
squeeze nylon bag daily for 7 days. Drain blueberries, squeezing well to extract
flavor. Discard teabag. Transfer liquid to secondary, fit airlock and ferment
additional 30 days. Rack, top up and refit airlock. Stabilize when clear, wait 10
days, and rack into bottles. Age 1-2 years. [Adapted from a traditional recipe]