​Blackberry Mead

The humble blackberry – to many this glorious berry goes unseen and unnoticed amongst thick creeping brambles that overtake and weave it’s way in a most unruly style.  Only the most formidable of scavengers, be it human, owl or vole dare reach the sun toasted bright berry at the hider and highest point of the bramble bush for the treasure that rewards those who seek. 
 
Blackberries can be turned into an elegant and sophisticated drink, both of a mead and a wine.  My personal preference is the mead, as the rich and sweet honey tones compliment the fruitiness and body of the blackberry.  

Here is my recipe for blackberry mead.
 
Ingredients

• 2kg blackberries (freezing them gives a higher yield of juice)
• 2kg honey
• 1 squirt of lemon juice
• 3-4 Juniper berries (optional)
• Yeast
• 1 tsp Pectolase

Method
 

• Freeze the blackberries for a night to break down the cell structure, thus releasing more juice and flavour.
• Pour blackberries into a large saucepan, and pour on top the 2kg of honey.
• Pour over boiling water to about the 4 liter mark.
• Stir well to mix up the honey and berries.
• Place on the stove on a high simmer, to infuse the berries and honey.
• Prepare your fermentation bucket, and pour the blackberry / honey concoction into the bucket.
• Allow to cool to room temp
• Add lemon juice for nutrients and acidity
• Add some optional juniper berries for a botanical flavour
• Add 1 teaspoon of pectolase.
• Add 1 packet of yeast and stir well.

A week later, come back to your bucket and strain out the liquid into a clean demijohn, fit and airlock and allow to ferment.  Rack as and when required before setting aside to bulk mature for 6-12 months before bottling.  


If you have found this recipe useful, maybe you would like to buy me a coffee.