Flavorful & Perfect Blackberry Mead Recipe

Indulge in the ancient art of mead-making with this delicious Blackberry Mead recipe. Mead, often called “honey wine,” is a fermented beverage made from honey, water, and often fruits, spices, grains, or hops. In this recipe, ripe blackberries add a delightful tartness and deep colour, creating a beautifully balanced drink perfect for any occasion. This mead is not only flavorful but also easy to make, requiring just a few ingredients and patience as it ferments into a delightful beverage.

What is Blackberry Mead?

Blackberry Mead is an excellent choice for those looking to explore homebrewing or expand their repertoire of homemade drinks. The natural sweetness of honey pairs perfectly with the vibrant, slightly tangy taste of blackberries, resulting in a refreshing and aromatic mead. Enjoy it chilled on a warm day, or savour it slowly on a cool evening—either way, this mead will impress your friends and family.

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Flavorful Blackberry Mead Recipe

Recipe by Eric

Servings

servings

Prep time

hour

Cooking timeminutes

Total time

4380

hours

Ingredients:

2 pounds of blackberries (fresh or frozen)
3 pounds of honey (preferably wildflower or clover)
1 gallon of water
1 packet of mead yeast (e.g., Lalvin D47 or EC-1118)
1 teaspoon of yeast nutrient
1 Campden tablet (optional for sanitization)
Equipment: fermentation vessel, airlock, siphoning tube, sanitizer

Instructions:

Preparation:
Sanitize all equipment thoroughly to prevent contamination.
If using fresh blackberries, rinse them well. If using frozen, thaw them first.
Primary Fermentation:
Heat 1 gallon of water in a large pot until warm (not boiling).
Stir in the honey until fully dissolved.
Allow the honey-water mixture to cool to room temperature.
In the fermentation vessel, add the blackberries and slightly crush them to release their juices.
Pour the cooled honey-water mixture over the blackberries.
Add the yeast nutrients and stir well.
Crush and add the Campden tablet if using, and let the mixture sit for 24 hours.
After 24 hours, sprinkle the yeast over the mixture and stir gently.
Fermentation:
Seal the fermentation vessel with an airlock and place it in a cool, dark place.
Allow the mead to ferment for about 4-6 weeks, checking occasionally to ensure the airlock is functioning properly.
Once fermentation has slowed significantly (bubbles in the airlock are infrequent), the primary fermentation is complete.
Secondary Fermentation:
Carefully siphon the mead into a clean, sanitized secondary fermentation vessel, leaving the sediment behind.
Seal with an airlock and allow it to age for an additional 2-4 months in a cool, dark place.
Bottling:
Once the mead has cleared and aged to your preference, siphon it into sanitized bottles and seal them.
Allow the bottled mead to age for at least another month before tasting. The flavor will improve with time.

Ideas for Serving:

Serve chilled in wine glasses for a refreshing summer drink.
Pair with cheese platters, especially those with sharp or tangy flavours.
It is a unique ingredient in cocktails, mixed with sparkling water or champagne.

Nutritional Information (per 8 oz serving):

Calories: 200
Carbohydrates: 30g
Sugars: 28g
Alcohol: Approximately 10-14% ABV (depending on fermentation)

History:

Mead is one of the oldest alcoholic beverages, dating back thousands of years. Often referred to as the “nectar of the gods,” it has been enjoyed by various cultures worldwide, from ancient Greeks and Romans to Viking warriors. Traditionally made with honey, water, and yeast, mead can be infused with fruits, spices, and herbs to create a wide range of flavours. Blackberry mead combines honey’s sweetness with blackberries’ tartness, making it a popular choice for modern mead enthusiasts.