Today we racked the mead made with blueberry honey into a second carboy to mix it with the pure blueberry juice, and the large tub of local Ontario wild blueberries. The straight mead out of the initial carboy retained a very pleasing amount of the blueberry taste- distinctive. It’s always a toss up as to what the magic of fermentation is going to do to the flavours of the honey- in this case, pure blueberry flavoured liquid gold.
We’re hoping for some secondary fermentation action with the new sugars in the second carboy- but even if we don’t, it still packs the delicious kick that we all know and love. We’ll leave in a few weeks and see what happens. It’s for science!
And, I’m exceptionally pleased to have 23L of dark purple booze in Meadhalla right now. Boozeberry mead. Anything made of honey and fruit must be good for you, right?
That’s what I think, too.
