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Before beginning, I froze the blueberries in order to kill anything
that might be on them. All 12 lbs. of honey were put in a pot of water,
and the temperature was brought up to ~170F or so. The scum was scraped
off the top of the honey mixture, and then the blueberries were chopped
up in the blender and placed in the pot with the honey. The tea was also
added at this point. Once cooled to a useful temperature, the mixture
was poured into the carboy and topped up to 5 gallons. The lemon and
yeast were then added.
I let the meade sit with the blueberries and lemon for about 7 days.
Next, I racked the meade off the blueberries and lemon. NOTE: next time
put the blueberry bits in a grain bag or something. I lost close to 2
gallons due to the blueberries clogging the siphon, and then clogging
the cheesecloth i was using when the siphon failed. Once in the
secondary, I let the meade sit for about a month. I then bottled and
plan to let it age until at least this spring. At the time of bottling,
the meade was actually very tasty. Fairly strong blueberry flavor, and
purple colored.
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