Blackberry Mead

[alecia68]

• 1.3kg Blackberries
• 1.4kg Honey
• 3 litres boiled and cooled water
• Zest 1/2 Lemon
• 1 tsp Acid Blend
• 1/8 tsp Wine Tannin
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Campden Tablet
• 1 Sachet Wine Yeast - I used d47

After fermentation topped off with blackberry wine and put remainder of wine in a sanitized flip top to keep topping off after racking. Smells very strongly of alcohol.

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