Blackberry Mead - Fantastic mead recipe!

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Blackberry mead is a rich, heavy port-style mead, and this recipe talks you through the recipe, process and method for making this homebrew mead! You can also create a blackberry wine from the second pressing of the blackberries!

*Full recipe* 👇

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Happy Homestead, a place where every day is happy.

We are James, Dee & baby Ron, a family who run a smallholding on a small island of Eday, Orkney, UK. Eday is a beautiful island based off the North coast of Scotland, UK and is gnarled and battered by the strong waves and winds of the North Sea.

We are interested in permaculture, cold-climate gardening, we keep chickens, quail and ducks, enjoy fishing, hunting and making a lot of weird and interesting homebrew (James is the weird homemade wine guy!).

We are creating a cleaner, healthier and less complicated life for us, our two hyperactive dogs and our growing family. We are becoming more self-sufficient and eco-friendly daily.

We hope you join our adventure, enjoy our blog articles and regular YouTube videos.

Sincerely,

James & Dee

#Mead #Homebrew #Foraging

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Nice recipe! I always find mead is madly slow to ferment fully, up to 6 months! Do you find the same?

EnglishCountryLife

Thank you for helping me with this recipe magical elf man

marvelliog

Crossmyloof are awesome guys. I'm impressed and use their yeast all the time.

garyz

Brilliant. Statted home brewing my own mead late last year, and your videos and tutorials have been invaluable. Also, .I am certain that I met and chatted with you in Fishguard (or possibly Haverfordwest) a few years ago? Thank tou for your help, in any event

BarryCampbell

Love your new look! You're like a whole new and look much younger!
I'm very intrigued making this brew. I have a LOT on the go.... what's one more added to the bubbling bunch lol

mszoomzoom

Ur silly ol chap aren't you ol boy! Lol you make it worth while listening to you

FrankOlsen-ff

still working my way through last years blackberry wine, which was a good excuse to put this years blackberry's in whisky and some in brandy ready for next winter.

raymondseary

I’ll be making this in a little bit with a mix of homegrown and foraged berries. I’ll make a rosé out of the second press. If I can’t find juniper berries in my local shop I might add some spices and have a fiery blackberry mead.

gnr

For those of who can get to a Lidl (other supermarkets are available) they are currently selling Polish honey for £3.99 for 950g & I'm sure they sell frozen blackberries to. I've made mead with the honey and blackberry wine with the berries, both have come out pretty good. Time to mix the 2 I think 😊

steveday

Awesome recipe, thanks for that! I have quick question, though. A lot of sources talk about complex flavours in honey breaking down under high(ish) temperatures. I've never actually heated up my must because of that reason, but does it have any adverse effect in your opinion? Would it make a big difference if I heated, say, just the blackberries in some water, let that cool down and then add my honey? It would be a great experiment to try both (keeping the ingredients the same, but trying one batch with heating the honey and one without), but making (and especially aging!) mead takes quite a biut of time. Curious about your thoughts on this!

TheSmuey

Wow, what did you do with the blackberries for the second thing you did?

FrankOlsen-ff

Gordon rameseys crazy brother thanks for the recipe

taylordaniel

Apologies, maybe a silly question, when you said making wine from the left over berries, is it exactly the same, you add honey, yeast again ... etc not just the sugar?

MatthewBuhagiar

Nice video. What is that yeast brand you used.

gj_kossuth

Going to be trying to make mead in Colombia this month. Do you think it would be mature for my birthday in May? Also I've heard of some people putting the berries in with the secondary fermentation vessel. Are there advantages to that?

joshuajohnson