With huckleberry season upon some of us, recipes are starting to circulate around the internet.
Found two Huckleberry Mead recipes that looked interesting!! Should you try either of these recipes, makes sure to share how the Mead turns out!
Wild Huckleberry Mead
Recipe type: Other
Batch Size: 5 Gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 20 Minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 6 weeksIngredients:
- 15# honey
- 1# frozen wild mountain huckleberries from a local fruit stand
- 2 packages champaign yeast
Procedure:
Boil honey in about 2.5 gallons of water for 20 minutes. Add huckleberries at end of boil, and let stand for 5 minutes. Pour mixture into glass carboy with 2 gallons cold water in bottom. Add yeast when cool.
(Original recipe can be found here)
Our second Huckleberry Mead recipe includes a homebrew log. Here is the recipe:
Batch 13 – Mead 3 – 1 gal Huckleberry Mead
This is my third mead, a basic Huckleberry mead, 1 gallon volume with 3lb honey, 1 tsp yeast nutrient, 1/2 tsp ascorbic acid, 1/2 tsp acid mix and a small hand full of raisins.
The entire mix was brought to 180 and held there for about 15 min. The must was cooled to 75F and the yeast pitched. The yeast is a Lalvin champagne yeast, EC-1118. The must was thoroughly shaken prior to pitching for good aeration. ….
Does the # mean pounds? Or KG? What a confusing recipe.
So sorry for the confusion, Rachel. The recipe was copied exactly as it was originally posted. I would assume that # means pounds.
Found your site looking for recipes for huckleberry mead; have been home brewing for 10+ years and have decided to try my hand at meads after tasting various kinds.
Being a recent “transplant” to Missoula, Montana, had heard of huckleberries, but it wasn’t until I got to taste some that I thought this is what I want to make.
I, therefore, humbly request an invite to view your past blogs on the meads you have made and any other posts on “all things huckleberry”.
Thanks!
Does the huckleberry kickstart the mead? I mean all the mead I’ve made without wine kicker takes a year to get it where you want it. This recipe takes 8 weeks. Has anyone here tried the 5 gallon recipe?