I’m aging a blackberry wine right now. I remember I had to add a ton of K bicarbonate to buffer it cause it was so acidic. That was also the day I learned about the buffering volcano!! I must have lost 1/3 of my batch.
Blackberry is a hard brew when you pick your own blackberries. Need to don full armour for that battle. lol I made some blackberry mead using your raspberry recipe a few months back, and it's still sitting in bulk aging. I need to bottle it one of these days and see how it came out. I managed to get enough berries off our bushes that I still have more in the freezer waiting to be used for something.
I definitely taste it before back sweetening. I've just made enough brews to know a rough idea how much sweetness I want going off of final gravities but I also do a lot of tasting as I add my back sweetening honey.
I made a blackberry and lemon mead as my first mead. It turned out to be really tasty. It's actually not too different from this recipe. If you're wonder what I did for my recipe. 1 Gallon: - 2lbs of Blackberries (pureed and deseeded) - The juice and zest of 3 large Lemons - 1.5lbs of Honey - Water - Lalvin 71B Yeast - Backsweeten to taste, 6oz of Honey As a side thought, thinking about your puree video. I wonder about blackberry puree in secondary as the backsweetener or in combination with honey. I wonder if it would make the fruitier notes pop more.
Question and answer for you. When you zest the lemons, are you zesting them fully down to the meat of the fruit or just the outer, yellow, exposed coating? Also, I’ve done blackberry! Much like what he experienced, I was shocked by how much like a wine it came out. BlackBerry, like most berries, ferments in such a way that it loses the sweet component that most people associate with the fruit. To remedy this, as I wanted juicy, popping, traditional blackberry, I did exactly what you said. I added in fresh blackberries, pureed, with no seeds and the longer that ages the more it POPS with classic, fresh, blackberry flavor as opposed to the tannic fermented blackberry. I needed very little honey to make this happen.
I have a blackberry mead that just finished fermentation. Didn't think of oaking it. I'll try it out! Love the content man.
Blackberry mead is my favorite! Thank you.
In my opinion mead can be hazy. I like the rustic look of it.
I’m aging a blackberry wine right now. I remember I had to add a ton of K bicarbonate to buffer it cause it was so acidic. That was also the day I learned about the buffering volcano!! I must have lost 1/3 of my batch.
Blackberry is a hard brew when you pick your own blackberries. Need to don full armour for that battle. lol I made some blackberry mead using your raspberry recipe a few months back, and it's still sitting in bulk aging. I need to bottle it one of these days and see how it came out. I managed to get enough berries off our bushes that I still have more in the freezer waiting to be used for something.
Blackberry Pies Was Always a Favorite of Mine . But I'm like You , Every time I Pick Blackberries , I Come away Bleeding 🩸 . 😭 😂🤣 . 🐯🤠
Do you taste your mead before you back sweeten? Or if not, how do you come up with how much honey to use when you back sweeten?
I definitely taste it before back sweetening. I've just made enough brews to know a rough idea how much sweetness I want going off of final gravities but I also do a lot of tasting as I add my back sweetening honey.
This is pretty close to the recipe I use for my blackberry mead and it always turns out really good.
What do you normally do?
Beutiful mead! Yay Carlos!
Really Appreciate Your Video , Thanks ! 🐯🤠
I wish I saw this before starting my blackberry mead back in August lol
I live in hunt county, next time I go through Wylie I'm stopping by.
You definitely should!
WHERE WAS THIS WHEN I WAS MAKING MY FIRST EVER BLACKBERRY MEAD
Thank you
I made a blackberry cider the other day, so tart!
One of my main go to recipes is a spiced black Berry mead
I made a blackberry and lemon mead as my first mead. It turned out to be really tasty. It's actually not too different from this recipe.
If you're wonder what I did for my recipe.
1 Gallon:
- 2lbs of Blackberries (pureed and deseeded)
- The juice and zest of 3 large Lemons
- 1.5lbs of Honey
- Water
- Lalvin 71B Yeast
- Backsweeten to taste, 6oz of Honey
As a side thought, thinking about your puree video. I wonder about blackberry puree in secondary as the backsweetener or in combination with honey. I wonder if it would make the fruitier notes pop more.
Question and answer for you.
When you zest the lemons, are you zesting them fully down to the meat of the fruit or just the outer, yellow, exposed coating?
Also, I’ve done blackberry! Much like what he experienced, I was shocked by how much like a wine it came out. BlackBerry, like most berries, ferments in such a way that it loses the sweet component that most people associate with the fruit.
To remedy this, as I wanted juicy, popping, traditional blackberry, I did exactly what you said. I added in fresh blackberries, pureed, with no seeds and the longer that ages the more it POPS with classic, fresh, blackberry flavor as opposed to the tannic fermented blackberry. I needed very little honey to make this happen.
@XSilentPhantomX I zest just the outer yellow portion of the skin. And that's good to know about the puree. I'll have to try it on my next batch
My blackberry mead dudnt turn out as expected..now I will try again..still learning...not there yet.
pc