I’ve done this before! I made some traditional mead, and some with wineberries, which turned out super well. I heated the berries with a little water to get all the nice flavors, then filtered the seeds out before adding it to the mead.
Oddly enough, I was taught how to make mead by an older gentleman at a discworld convention. He said that when adding fruit (especially berries) he got the best flavors from making it into a “tea” first, like I described doing with the wineberries.
Mine turned out well, tasting like raspberry jam almost, so I’m happy with it! And that was even with using normal baking yeast, so don’t fret if you can’t find or afford brewer’s yeast!
More Mead-Making Tips from the Guy at the Discworld Convention:
1. Always use filtered or spring water. Never use distilled water, because a lot of taste comes from the minerals.
2. Store-bought honey is fine, but raw honey is best. See if you can ask a local beekeeper if they have crystallized honey or honey that they otherwise can’t sell, because it’ll still work for mead, and will probably be cheap or free
3. Don’t put it in the fridge before it’s done fermenting. The cold will not stop the yeast, at least not completely. That experiment apparently ended in several exploded bottles in the mead guy’s fridge.
4. If you have to stop the yeast early, use heat. If your mead is in a glass jar, you can put it in a pot of water and heat it up. However, this could change the flavors, so it’s nice to just let the yeast finish off on its own.
5. Brewer’s yeast is good, but baking yeast is fine. When your mead is done fermenting, let it sit for a while, and the solids will all settle to the bottom, leaving a nice clear mead. When that’s happened, carefully pour the mead into a new bottle, and discard the yeast residue. Let the new bottle settle, and repeat as many times as you want to get it clear.
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