A blueberry melomel. It's hard to go wrong with blueberries. We really need to do another one.
5 grams Lalvin EC 1118 Champagne Yeast was started June 26, 1996 in 1/2 cup honey mixed with 1 cup Eldorado Springs water.
June 27, 1996 - Honey mixed with Eldorado Springs H2O and heated to 180 F. Added Irish Moss and scum skimed. Kept hot for 10 minutes. Heat was turned off and we added the gypsum, acid blend, yeast nutrient, and blueberries. Cooled the must and poured it into a 5 gallon carboy. Added Eldorado Springs water to make 5 gallons. Stored with blow-off tube. It was not cool enough to pitch the yeast, so the yeast was pitched June 29, 1996.
Racked, August 5, 1996, SG 0.996 @ 70 F
Bottled, August 29, 1996
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