The High Plains Draughters Recipe Database

Blackberry Mead
contributed by Burt Renard on 2006-07-28
makes 5 gallons

Ingredients List  

15 lb Local OK honey
5 tsp acid blend
1 tbsp yeast energizer
3 gal OK blackberries
2 pckg Lalvin K1-V116 yeast

Brewing Notes  

Dissolve honey, acid blend and energizer in water. Pitch rehydrated yeast.

Fermentation Notes  

Primary at room temp for 3 months. Secondary at room temp for 4 months. Tertiary at room temp for 5 months, mead racked onto blackberries.

Competition Record  

Burt Renard, 3rd Mead, HPD Club-Only Competition, 2006