Blackberry Melomel Mead
"Light Blackberry Mead"

Recipe:
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12.00 lb	Wild Flower Honey
24.00 Oz 	Frozen Blackberries

Yeast:
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2.00 pkg Lalvin 71B-1122 Yeast (prepared in a honey starter)
6.00 tsp Yeast Nutrient

Notes:
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5.75 gal 
OG: 1.080
FG: 1.001

24+ hours before:
2.5 cups of water with 0.5 cups of honey brought to a boil
Yeast nutrient added.
1 pkg of yeast pitched and placed on stir plate
2nd pkg was added to starts to hydrate about 
30 mintues before pitching.

1 gal water heated up to 180 F with honey added.  
12 oz of frozen berries added.
Yeast nutrient added.

2.5 gal of cold water added to carboy with
12 oz of frozen berries.

Added warm honey/berry water to cold carboy.

SG a 5 gal was 1.090.
Added .75 gal of cold water 
SG at 5.75 gal was ~1.078

Pitched yeast starter at ~100 F.

2010/12/12
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Temperature at 1800 is warm... 75 F.
Strong fermenation started after 4 hours.  
Nice fruity / honey aroma.

2010/12/12
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Temperature at 1100 55 F.
Strong fermenation.  
Nice fruity sharp berry aroma.
Berries are starting to turn pale.

2010/12/20
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Temperature at 1100 53 F.
Strong fermenation.  
Sharp berry aroma.
Berries are pale.

2011/01/09
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Transfered of lees and berries to secondary (about 2 weeks later than should have)
Temperature at 1200 53 F.
Fermenation slow but active.  
Slight honey aroma with a hint of sharp berry. Slight yeast aroma.
Warm alcohol without fusels.
SG: 0.999
Mead is cloudy, and color is pale orange-pink.

2011/08/29
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Mead has been kegged a number of months
Carbonated at 18 psi (high)
Strong wildflower honey aroma.
Perceived sweetness from aroma.
Tang/tart from blackberries.
Slight aftertaste of bitterness from carbonation.