A deep, fruit-forward blackberry melomel with a semi-sweet finish. Fresh or frozen blackberries contribute intense color, tannin, and a bright berry character that balances the honey base. Targets 12% ABV in a 5-gallon batch format. This is an editorial development recipe — owner review recommended before publication.
Hero image — add via media slot
Batch size
5 gallons
Target ABV
12%
Fermentation
4–8 weeks
Conditioning
3–6 months
Responsible use: These recipes produce alcoholic beverages. Ferment and consume responsibly. Verify all quantities, equipment, and safety procedures before beginning. Consult local regulations regarding home fermentation.
A neutral honey lets the blackberry character shine. Wildflower adds complexity.
Frozen preferred — freezing breaks cell walls and improves juice extraction. Thaw before use.
Chlorine-free. Adjust volume to account for fruit displacement.
Split across TOSNA schedule. Recalculate for different batch sizes.
Aids juice extraction from fruit and improves clarification.
For water treatment and fruit sanitation.
Optional — adds structure and mouthfeel. Blackberries have natural tannin.
Yeast
Lalvin Lalvin 71B — 2 packets
71B is well-suited to fruit meads; it partially metabolizes malic acid, softening fruit acidity. Rehydrate per manufacturer instructions.
| Timing | Nutrient | Qty | Notes |
|---|---|---|---|
| Day 0 (pitch) | Fermaid-O | 1.75 g | Add at pitch. |
| 24 hours after pitch | Fermaid-O | 1.75 g | Degas before adding. |
| 48 hours after pitch | Fermaid-O | 1.75 g | Degas before adding. |
| 1/3 sugar break (approx. SG 1.060) | Fermaid-O | 1.75 g | Monitor gravity to hit 1/3 sugar break. |
Prepare no-rinse sanitizer solution. Sanitize the fermentation bucket, carboy, airlock, and all tools.
If using frozen blackberries, thaw completely. Crush or mash lightly to break cell walls. Add pectic enzyme and allow to rest for 1–2 hours before adding to must.
Dissolve honey in filtered water in the fermentation bucket. Add blackberries. Stir to combine. The must will be deep purple.
Draw a sample and record OG. Target approximately 1.090. Adjust honey if needed.
Rehydrate Lalvin 71B and pitch. Add first Fermaid-O addition.
Ferment on the fruit for 5–7 days, stirring daily to submerge the fruit cap and degas. Follow nutrient schedule.
Punch down the fruit cap twice daily to prevent mold and ensure even extraction.
After 5–7 days, rack the mead off the fruit solids into a clean carboy. Press or strain the fruit to recover liquid.
Allow fermentation to complete in the carboy. Check gravity every few days.
Condition for 3–6 months. Rack as needed to remove sediment. The mead will clarify over time.
When clear and stable, package into sanitized bottles.
Ensure fermentation is fully complete and gravity is stable before packaging. Sanitize all bottles and equipment. Rack into bottles using an auto-siphon.
This recipe is written for a 5-gallon batch. Honey and fruit scale linearly. Nutrient additions do NOT scale linearly — recalculate using TOSNA for any target volume.
Enter your desired finished batch size to scale ingredient quantities. Press Enter or tap away to apply.
Target ABV
12%
Original gravity
1.090
Final gravity
1.008
Sweetness
semi sweet
Finished volume
5 gallons
Gross starting volume
5.75 gallons
Expected loss
0.75 gallons(13%)
| Ingredient | Quantity | Unit | Scaling notes |
|---|---|---|---|
| Wildflower or clover honey | 12 | lbs | |
| Blackberries (fresh or frozen) | 10 | lbs | |
| Filtered water | 4.5 | gallons | |
| Fermaid-O (organic yeast nutrient) | 7 | g | ⚠ review |
| Pectic enzyme | 0.5 | tsp | |
| Potassium metabisulfite (Campden tablet)(optional) | 1 | packets | fixed |
| Grape tannin powder(optional) | 0.25 | tsp |
⚠ Ingredients requiring review
Initial record created as part of Phase 4B Batch 1 catalog development.
A bright, aromatic melomel built on wildflower honey and ripe apricots. Apricots contribute a delicate floral sweetness and vibrant stone-fruit character. Added in secondary to preserve fresh aroma. Targets 12% ABV with a semi-sweet finish. 5-gallon batch.
A deep, richly colored melomel built on wildflower honey and wild blueberries. Blueberries contribute intense color, mild tannins, and a complex berry character. Added in secondary to preserve fresh aroma. Targets 13% ABV with a semi-sweet finish. 5-gallon batch.
A rich, tropical mead built on wildflower honey and toasted coconut. Toasted coconut contributes a warm, nutty sweetness and tropical character. Targets 13% ABV with a semi-sweet finish. 5-gallon batch.