Blueberry Mead Recipe - My Fermented Foods (2024)

FAQs

Can blueberries be fermented? ›

Moreover, when compared to fresh blueberry, the process of fermentation brings additional health benefits, mainly through the production of various microbial metabolites or postbiotics. The type of probiotics used in fermenting blueberries seems to be a critical factor in generating specific postbiotics.

Ultimately that turns out to about 0.825 lbs of berries per gallon and 1.5 lbs of honey per gallon. My gut feeling tells me this will be enough to generate a berry mead, but I could always add more honey.

The fermenting process depends on various factors, like temperature, the amount of honey, the type of yeast, and the presence of additives and nutrients. Depending on how active the yeast is, it will take around 2 to 6 weeks.

If you want to really fully ferment a high-alcohol mead and bottle it, those usually benefit from time in the bottle. If you're using less honey to make more of a beer-like mead, those can be fully fermented and drinkable in under a month. Other types can take a few months. It just depends on the amount of honey.

If the fruit is left, it begins to naturally ferment for a period, producing alcohol characteristics as a result of the interaction between the yeast and sugar. Hence fermented fruit has alcohol content.

Pour the fruit puree into the fermentation jar. Rack the mead from the carboy to the fermentation jar, taking care to leave as much lees as possible at the bottom of the carboy. Place the lid on the jar and refrigerate for 1 to 2 weeks.

BLUEBERRY HAZE:​ This Semi-Sweet Mead pairs best with red meat, duck or venison dishes with dark gravy. Dark chocolate desserts or other berry deserts. TRAPPERS CASK RED: A nice big beef or venison steak would match up well with this Mead.

Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees. After 2 weeks, with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the 1 oz cascade leaf hops in a muslin bag to the secondary. After 1 weeks, re-rack, then let age for 3 months.

Why did it fall out of favor? There were some new tax laws, as well as an increased availability of West Indian sugar in the 17th century that made honey harder and less necessary to obtain. But it was also the rise of other alcohols—namely beer and wine—that really did it in.

It is important to stir the 'must' during the primary fermentation. The yeast requires a good supply of oxygen during this 'aerobic' fermentation, meaning with air. It also helps keep the fruit in solution if you are fermenting on the fruit, grapes, or whatever kind of fruit. You don't want a solid cap forming on top.

How long should mead age before drinking? ›

Traditional meads usually require six months to 2 years for the flavors to mellow and smooth and any off flavors to diminish. Melomels or fruit meads can take six months to 5 years for the flavors to fully integrate and the tannins and acids to mellow. Metheglin or spiced meads are quicker, six months to a year.

Often there's a temptation for people to ferment the mead until the yeast is done (usually when the alcohol tolerance is reached), but often this ends in a very dry finished product, because people often underestimate the quantity of honey required to leave enough residual sugars for the desired sweetness.

Remember that honey is chemically complex and takes a while to be completely used by the yeast. I recommend aging mead like a complex red wine – it is going to take a while. Yes, you can drink it as soon as it is clear, or you can drink it at nine months and have a fine wine.

To make mead can be as simple as to add raw honey and water to a mason jar, cover it with cheesecloth (or cap it if you want to depend solely on the honey's yeast for fermentation) for a few days and let nature do its thing. Before you get started, Schramm and Quirk recommend having this equipment on hand.

Ferment the blueberries in a warm place until they have soured slightly but still have their sweet, fruity perfume. This should take four to five days at eighty-two degrees Fahrenheit, or a few days longer at room temperature. But you should start taste-testing after the first few days.

WILD FERMENTATION | Fermented. blueberries taste like extremely salty, mild .

They found that this probiotic-blueberry-fermented-mix (they might need a marketer to jazz up the name before trying to sell it!) protected against liver damage (but not hypertension). This suggests that fermented fruit has greater antioxidant abilities in terms of protection against liver damage.