Go Back
Blackberry Mead (Blackberry Melomel)

Blackberry Mead (Blackberry Melomel)

A sweet and tart honey wine infused with fresh blackberries. This ancient fermented drink combines floral honey with rich berry flavors, creating a beautiful purple beverage perfect for special occasions or casual sipping. Ingredients:
Print Recipe Pin Recipe
Prep Time 2 hours
Fermentation Time 90 days
Total Time 90 days 2 hours
Servings: 5 bottles
Course: Beverage, Wine
Cuisine: Medieval, Traditional
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2.5-3 pounds wildflower or clover honey
  • 2-3 pounds fresh or frozen blackberries
  • 3/4 gallon filtered or spring water
  • 1 packet wine yeast 71B-1122 or D-47
  • 1 tsp yeast nutrient optional

Method
 

  1. Sanitize all equipment with Star-San or similar sanitizer
  2. Crush blackberries in fermenting bucket using potato masher
  3. Heat 2 quarts water to 160°F, remove from heat
  4. Slowly stir honey into warm water to create must
  5. Pour warm must over crushed berries
  6. Add cool water until total volume reaches 3/4 gallon
  7. Check temperature - when below 80°F, sprinkle yeast on top
  8. Stir gently to distribute yeast evenly
  9. Cover with loose lid, ferment 7 days stirring daily
  10. Strain through cheesecloth into clean carboy
  11. Attach airlock, ferment 4-8 weeks until clear
  12. Rack to remove sediment, wait 2 more weeks
  13. Bottle in wine bottles, leaving 1.5 inches headspace
  14. Cork bottles and age 3-6 months minimum

Notes

  • Frozen berries work better than fresh as freezing breaks down cell walls
  • Fermentation temperature should stay between 65-75°F
  • Mead improves significantly with aging - best after 1-2 years
  • Store finished bottles upright in cool, dark place
  • Always sanitize equipment to prevent contamination