{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/blackberry-mead","jsonUrl":"https://modernmazer.com/recipes/blackberry-mead.json","slug":"blackberry-mead","name":"Blackberry Mead","summary":"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.","heroImage":null,"heroImageAlt":"A glass of deep purple blackberry mead beside fresh blackberries","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"intermediate","style":"Melomel","tags":["mead","melomel","blackberry","fruit-mead","semi-sweet","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.75,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.13,"targetABV":12,"originalGravity":1.09,"finalGravity":1.008,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Wildflower or clover honey","quantity":12,"unit":"lbs","notes":"A neutral honey lets the blackberry character shine. Wildflower adds complexity.","optional":false,"scalingBehavior":"linear"},{"id":"blackberries","name":"Blackberries (fresh or frozen)","quantity":10,"unit":"lbs","notes":"Frozen preferred — freezing breaks cell walls and improves juice extraction. Thaw before use.","optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":4.5,"unit":"gallons","notes":"Chlorine-free. Adjust volume to account for fruit displacement.","optional":false,"scalingBehavior":"linear"},{"id":"fermaid-o","name":"Fermaid-O (organic yeast nutrient)","quantity":7,"unit":"g","notes":"Split across TOSNA schedule. Recalculate for different batch sizes.","optional":false,"scalingBehavior":"manual"},{"id":"pectic-enzyme","name":"Pectic enzyme","quantity":0.5,"unit":"tsp","notes":"Aids juice extraction from fruit and improves clarification.","optional":false,"scalingBehavior":"linear"},{"id":"campden","name":"Potassium metabisulfite (Campden tablet)","quantity":1,"unit":"packets","notes":"For water treatment and fruit sanitation.","optional":true,"scalingBehavior":"fixed"},{"id":"grape-tannin","name":"Grape tannin powder","quantity":0.25,"unit":"tsp","notes":"Optional — adds structure and mouthfeel. Blackberries have natural tannin.","optional":true,"scalingBehavior":"linear"}],"yeast":{"name":"Lalvin 71B","brand":"Lalvin","quantity":2,"unit":"packets","notes":"71B is well-suited to fruit meads; it partially metabolizes malic acid, softening fruit acidity. Rehydrate per manufacturer instructions."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":1.75,"unit":"g","notes":"Add at pitch.","scalingBehavior":"manual"},{"timing":"24 hours after pitch","nutrient":"Fermaid-O","quantity":1.75,"unit":"g","notes":"Degas before adding.","scalingBehavior":"manual"},{"timing":"48 hours after pitch","nutrient":"Fermaid-O","quantity":1.75,"unit":"g","notes":"Degas before adding.","scalingBehavior":"manual"},{"timing":"1/3 sugar break (approx. SG 1.060)","nutrient":"Fermaid-O","quantity":1.75,"unit":"g","notes":"Monitor gravity to hit 1/3 sugar break.","scalingBehavior":"manual"}],"equipment":["7-gallon fermentation bucket (for primary with fruit)","5-gallon glass carboy (for secondary)","Airlock and stopper","Hydrometer and test cylinder","Straining bag or fruit press","Long-handled spoon","Sanitizer (Star San or equivalent)","Thermometer","Auto-siphon and tubing","Bottles and corks or caps"],"process":[{"step":1,"title":"Sanitize all equipment","description":"Prepare no-rinse sanitizer solution. Sanitize the fermentation bucket, carboy, airlock, and all tools.","note":null},{"step":2,"title":"Prepare blackberries","description":"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.","note":null},{"step":3,"title":"Mix must","description":"Dissolve honey in filtered water in the fermentation bucket. Add blackberries. Stir to combine. The must will be deep purple.","note":null},{"step":4,"title":"Take original gravity reading","description":"Draw a sample and record OG. Target approximately 1.090. Adjust honey if needed.","note":null},{"step":5,"title":"Pitch yeast","description":"Rehydrate Lalvin 71B and pitch. Add first Fermaid-O addition.","note":null},{"step":6,"title":"Primary fermentation with fruit","description":"Ferment on the fruit for 5–7 days, stirring daily to submerge the fruit cap and degas. Follow nutrient schedule.","note":"Punch down the fruit cap twice daily to prevent mold and ensure even extraction."},{"step":7,"title":"Rack off fruit","description":"After 5–7 days, rack the mead off the fruit solids into a clean carboy. Press or strain the fruit to recover liquid.","note":null},{"step":8,"title":"Complete fermentation in secondary","description":"Allow fermentation to complete in the carboy. Check gravity every few days.","note":null},{"step":9,"title":"Condition and clarify","description":"Condition for 3–6 months. Rack as needed to remove sediment. The mead will clarify over time.","note":null},{"step":10,"title":"Package","description":"When clear and stable, package into sanitized bottles.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"4–8 weeks","conditioningTimeline":"3–6 months","packagingInstructions":"Ensure fermentation is fully complete and gravity is stable before packaging. Sanitize all bottles and equipment. Rack into bottles using an auto-siphon.","safetyNotes":["Never seal a bottle of mead that has not fully finished fermenting.","Fruit additions introduce wild microorganisms. Ensure proper sanitation.","Sanitize all equipment that contacts the must or finished mead.","Nutrient additions do not scale linearly. Recalculate using TOSNA for any batch size change."],"scalingNotes":"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.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record created as part of Phase 4B Batch 1 catalog development.","changedBy":"Modern Mazer"}],"relatedRecipes":["traditional-mead-v1","cranium-smasher-cherry-mead"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 — Tailored Organic Staggered Nutrient Additions","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null},{"title":"The Compleat Meadmaker — Ken Schramm","url":null,"author":"Ken Schramm","year":2003,"notes":null}]}