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Blackberry Melomel #1

Classification: mead, blackberry mead, melomel

Source: Dave Cushman (, Mead Digest #400, 4/27/95

I have tried a couple batches with dubious results. Two things I have noticed in working with blackberries is that they are more acidic and have higher tannin levels than other similar berries. I believe that the berries by themselves will provide an acceptable environment for the yeast, and also a great finished product.

The brew was overly acidic, which I corrected by inducing malolactic fermentation. This softened the flavour and introduced some complexity but the mead was still drier than I intended. It really took over two years to become drinkable.