So I am planning to make a sparkling Melomel (fruit mead) on Sunday, along with the juice + zest of 2 lemons and limes
has anyone used the pure wild blueberry juice from the farmers market, its pricy, but really, really good. How much of the juice would you recommend, keeping in mind it is pure, no added water or anything else?
it will be a five gal batch with about 18 pounds of honey to ferment, and then a bit more to back-sweeten. It will be force carbonated.
I would add the juice to the primary fermenter after active fermentation has ended, let sit for a couple of weeks, then age in secondary.