With the warm weather approaching it’s never too early to get started on your summer mead plans. We put together a delicious, sparkling blueberry mead recipe which has always been a hit every season. This recipe will make you a 5-gallon batch. Make sure to serve it in your favourite Viking horn with a lemon wedge, and a handful of blueberries.

Mead is making a big comeback around the world. Enthusiasts today are coming up with their own versions of the ancient brew. Before we were gifted with beer from the British isles our ancestors figured out how to make a damn tasty brew with rainwater in a beehive.

“Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%.”


  • 4.5 gal water
  • 11 cups Clover Honey (8.25 lbs)
  • 3 oz Fresh Ginger
  • 2 Lemons
  • 1 gal Frozen Blueberries
  • 2 Limes
  • 4 tsp Yeast Nutrient
  • 5 g (1 packet) Red Star Cote des Blancs
  • 1 oz. Cascade Leaf Hops
  • 3/4 cup Corn Sugar


  1. In a large brew pot, simmer 3 gallons of water.
  2. Add the honey while stirring continuously so the honey dissolves without burning on the bottom of the pot.
  3. Bring the must back to a simmer while letting all the honey dissolve – skim any white foamy scum that forms on the surface.
  4. Cut the up the ginger into small cubes and add it to the must – simmer for 10 min.
  5. Remove the pot from the burner, cut lemons and limes in half, squeeze juice and drop the
    Skål Floki!

    halves into the must.

  6. Dissolve the Yeast Nutrient in the warm must, then add the frozen blueberries and cover. Let sit for 15 minutes.
  7. Remove lemons and limes, add the 4 tsp of Yeast Nutrient, then add the must with berries to a 5-gallon carboy or bucket along with 1.5-gallon cool water, aerate, and pitch the Yeast.
  8. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
  9. After 2 weeks, with a syphon, re-rack the mead into a sanitised 5-gallon carboy.
  10. Add the 1 oz cascade leaf hops in a muslin bag to the secondary.
  11. After 1 weeks, re-rack, then let age for 3 months.
  12. Dissolve the corn sugar in 1 cup warm water and add to carboy.
  13. Fill sanitised bottles and let age for 1 month.