I've only made a blueberry mead once. It was the best mead i've made. I got to say, blueberries make better wine than grapes, they're so good.

Really doing the most! Love this. I have watched the OG video at least 10 times. Good inspiration for my next fruit bomb. Thanks for all this effort BC!!

I’ve got a hydromel going now, inspired by you and a few others! I’ve already made your lemon drop hydromel and it was amazing, so now the blueberry is on the go! Thanks for the inspiration!

Looks amazing. I really have to try that

Looks wonderful ! I’ve been meaning to make a fruited mead after the success of my cysers and regular meads and that blueberry looks incredible!

Wow! That was a lot of work! Good job 👏🏼 I’ll bet it tastes amazing. Definitely doin the most!

This looks and sounds amazing. I just ordered a Malbec wine kit to make a pyment with Avocado blossom. If it turns out like yours sounds I'd be happy. Definitely want to give your recipe a try.

"I will not hold it against you, as you can do it right now" 🤣😂🤣 Great video, going to need to do an all juice mead now.

Love your videos! Will the malolactic ferm culture sour the plastic for future use? Thanks!

Oh man… my mouth is watering at the very thought of this mead! My blueberry mead is going to be halfway between your first and this iteration. Not a no-water mead, but more blueberries than your first one and a generous helping of blueberry syrup I had hanging around. Fermented on the fruit for two weeks. Now I’m waiting for it to clear some before racking it off the lees and adding oak. Racked off the oak it’ll go into bulk ageing and finally bottling. Not planning on even touching it before it.s a year old, except for a few sneak tastes at the racking, oaking and bottling stages. I’m SO looking forward to the end product! I didn’t use buckwheat honey. I’ve earmarked my stash for traditional chouchen… maybe I should have used some. Oh well… next time. That’s the fun part of home brewing: always new variations to try! LOL!

Really informative video - thanks for making it! What went into your decision to use Wyeast's malolactic culture blend (4007) rather than their culture intended for red wines (4114)?

Looks awesome! Im not sure if you already mentioned it in the video but approximately how many pounds of blueberries did it take to get 1 gallon of juice?

This video I'm sure everyone enjoy watching, at least I hope they did. But I'm sure that the enjoyment was even tasting was far greater.

Has inspired me to want to try this recipe this summer. Being fairly new to mead making ( 1 year ) I haven’t used a malolactic culture before. How do you know when the malolactic fermentation is done? Also I love raspberry’s. Any thoughts on doing a similar recipe using raspberry’s?

Interesting video. I’m used to 1gal demijohns, and am looking to scale up to 3gal, 5gal and maybe 10gal if I can. I noticed use using massive amounts of ingredients, certainly much more than I might use in a 1gal. Are the volumes of ingredients for high gal quantities 1gal recipe multiplied by the number of gal of the larger fermenter (eg 3, 5, or 10gal)? Do you have a video that covers this issue?

blueberry with buckwheat? breakfast mead!

uhm have you tried using bourbon barrel Oak chips?? might be worth a try Midwest had other selections on there sight , but it's wood collected from retired Barrels. it's a thought

If doing a smaller batch, do you think it would be reasonable to heat the blueberries and let them break down, in batches? I only say this because I know how tasty blueberries heated (with some sugar) are... surely that would be great to use to create our must? I understand it would be a completely different recipe.

After all those honey additions, what do you think was the final ABV?

wonderful mead -well done. ---question -do you look at ph or sulphate ratios when brewing ?

Now this is what I want out of a melomel! I know those big jammy fruit bombs are crowd pleasers, but I'll take a more rich and nuanced red wine like profile any day of the week.

buckwheat,,,,,i have just onder 60 lbs,,, 5 gallons minus a coffemel.....could you do more with buckwheat??? love the science on this vid, thankyou

I noticed you used go ferm did you just use room temperature water from the water bottle? Does it work successfully? I've used go ferm before but sometimes following the directions of warming up water is a pain and makes me not want to use it.

Can you add pectic enzyme to the fermentation ? Or does it have to be on the fruit beforehand ?

Can confirm: this recipe is amazing! Since I had some "insider information" about the recipe before this video came out (lol, join the discord), I've done two batches with variations. Even at 7 months, the first batch was the best thing I've ever made. I accidentally over-sweetened, so it ended up being a jammy, oakey, bright blueberry wine. But that sweetness means literally everyone has loved it. The second batch was/is an attempt at a more red wine-like profile, fermented on the pomace as BC mentioned. It was a PITA to press the skins+yeast goop after primary fermentation, but it was worth it. We forgot the malic acid addition, but it's still very good. In fact, it's almost TOO similar to a red wine: I miss a bit of the "berry-ness"! @BC: Any recommendations for adding more berry-ness back to the mead? Is it just more sweetness? We also feel it might not be acidic enough (we forgot the additions), so we were thinking about adding a touch of either lactic or malic acid; any recs either way?

sounds simply deliscious I was wondering though how you cleaned the wood in that press after this?

Really nice project! I will try this this summer when I will pick blueberries. I will stick to 5L batch though. I have never had luck with RedStar yeasts. I always rehydrate in go ferm, at the suggested temperature, add a bit of must, wait 5 min and so on. The fermentation starts within hours but after a day becomes sluggish despite nutrition, gives sulfur and stalls at 7-8% ABV. I think I will try with 71B, which never disappointed me. Have you experimented with different type of oaks? I have used medium toasted american oak chips for a bochet. With 0.5g/L for 4 days, it was right were I wanted it. I could not get those vanilla flavours out because the woodiness was so prominent. I am trying oak cubes with a chestnut mead at the moment, apparently it releases much slowly the woodiness, giving time for the vanilla to get out.

I know this is a bit of an older video of yours, so totally understand if you dont reply.... But i noticed that in your videos you leave quite a fair bit of sanitizer bubbles in your bottles when you are transferring to a new container. Have you noticed this change your taste profile at all? I am fairly new to mead making, but I try and clear out as much sanitizer as possible so I dont ruin taste. But if I dont have to do that it would be much easier haha

What size buckets were those? They looked like a good size for what you needed and for racking into carboys. Sorry if I missed that.

So what exactly does adding acid do?

Where did you get the blueberry blossom honey from?

and i thought my half gallon batch of Manakua honey was expensive with 4 of those 30 dollar containers of manakua honey lol. turned out amazing tho sweet and earthy and rather tastey.

Curious if you have tried blending up the blueberries in a blender?

How much were the blueberries at Chef'store? I priced out pretty much the same recipe (just wildflower honey) and it came in just under $200 for the ingredients using blueberries from Costco.

Buckwheat honey is awesome.

Sorry for the noob question but what are the bubbles in the big carboys just before the racking? About 18:46 timestamp if that helps

I want to roll back a bit, is it too early to make Skeeter Pee? trying to decide on next week's "brew", and If Skeeter Pee is about a 3 month "Brew" it is a good candidate.

Would it be stupid to food mill the berries after the pectin process? Especially if you don't have a juice press, I know it would create a lot of sediment Super curious! Thanks!

Is that starSan in the bottom of that carboy?

What's the foam from?

Where do you get your buckets of honey?

can i ask why your wearing glasses with no lenses ?

What is the cost breakdown for this?! 45 lbs of blueberries has to be expensive!

She's scrapping the side of your bucket with a metal spoon, is that not something you want to avoid?

This is way too complicated and hipstery for me. All you need is sugar and yeast baby not all those cultures and steps. But if you like the way it tastes then nothing else matters. Hopefully your extra care paid off.

Mixing honey types can lead to interesting results. The infuriation comes when you realize you forgot to take notes.