How We Made BLACKBERRY JAM Mead - Honey Wine With Blackberry Preserves
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- Опубликовано: 8 фев 2025
- We made a mead, which is an alcoholic drink of fermented honey, using blackberry preserves. We're calling it Blackberry Jam Mead, don't judge. This recipe is pretty easy and goes together quickly.
Ingredients:
2 lbs Wildflower Honey: amzn.to/4c0br3E
2 12oz jars Blackberry Preserves: amzn.to/3z1N9aR
1/2 package 71B Yeast: amzn.to/3XnM7QH
1/2 teaspoon Pectic Enzyme: amzn.to/4bIme21
Additions:
12oz Blackberry Preserves
1/2 teaspoon Pectic Enzyme
Back Sweeten with Honey (we went to Specific Gravity 1.020)
Leftover Step Feed Mead: • Leftover HONEY? MAKE ...
Sanitization: • How to use Star San to...
Dump Mead: • Mead With No Mixing - ...
_____________________________________
5 liter Glass Wide Mouth Fermenter: amzn.to/3KLcIj3
Star San: amzn.to/45ww5WI
Kitchen Scale: amzn.to/45lEkEZ
Our Favorite Pitcher: amzn.to/3yZEO7w
Spaddle: amzn.to/4bM43IQ
pH Strips: amzn.to/3VnqGwk
Hydrometer: amzn.to/3x8zsWY
Graduated Cylinder: amzn.to/4bwDG97
Baster: amzn.to/3KJe5yD
Auto Siphon: amzn.to/3RrnZZw
1 Gallon Wide Mouth Fermenter: amzn.to/4bLUDNw
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I'm not a brewer but I thoroughly enjoy your content.
Thanks for watching! 😊
The smell and sound of homebrew fermenting in your kitchen is even more enjoyable 😊
Is it just me or did anyone else have one of Brian's airlock rants running through their head as they were putting the cheesecloth in place? LOL
Lol
I make a small "tea" with jam. Heat a little water to break it up first. Much easier to mix then
love this tip!
2:41 These new edits have me rolling 😂 Love the humorous effort 👏
Glad you like it!
Yup. I have several blackberry patches on my land and make several gallons of Blackberry meads (traditional Black-Briar mead, a Black-briar mead with 3 pounds of berries per gallon and my own Polish trojniak recipe). Many of my family members say the blackberry meads are their favorite
I've been "watching" for a few months now but it's honestly more like listening because I'm driving. I never noticed you had a word of the day... And I didn't know about the funny pictures like on 2:44 I'm definitely going to have to make time to watch because that is entertaining
Hello! I just wanted to say thank you for posting these videos. I’m a beekeeper, and I found a bucket of honey misplaced from last year. I started a 5 gallon batch last night. It’s already bubbling away. Thank you!!
Aweeome!
I put the jam in a jug and add boiling water to break down the jam before it gets added. This also works for adding as a secondary fermentation. Loving the fact that you use local produce. For the doubters Costco wildflower is from the USA. Unfortunately for us in the UK, Costco uses Rowse honey who source from China.
My favorite fruit jam turned into mead? Oh my god, my mouth is watering.
I've been brewing since the 80s and had always used cheesecloth until finding your channel. Guess I've been rustic the whole time.
I'm just here for the TRBOS.
My wife got me a spaddle as a Fathers Day gift. I used it today, and I am in love with it.
It's pretty cool, right?
As you asked for, The rustic charm of the countryside is undeniable. Every rustic cottage and rustic barn tells a story of rustic times gone by. The rustic paths lead to rustic fields where rustic farmers work. Rustic furniture fills rustic homes, creating a rustic ambiance that is warm and inviting. Rustic kitchens with rustic decor produce rustic meals made from rustic ingredients. The rustic life is simple yet full of rustic pleasures. Rustic festivals celebrate rustic traditions. Rustic landscapes inspire rustic art. Rustic sounds of birds and rustic winds fill the air. Rustic fences line rustic roads. Even the rustic tools in rustic sheds have a rustic appeal. Rustic gardens bloom with rustic flowers. Rustic sunsets cast a rustic glow. Rustic bridges cross rustic streams, and rustic benches provide rustic rest. Rustic markets sell rustic goods, reflecting rustic skills. The rustic lifestyle is a blend of rustic past and rustic present. Rustic memories are created in rustic places. In every rustic corner, the rustic spirit thrives. The rustic heart beats strong in rustic harmony with rustic nature.
That's a lotta rustic.
Rustic.
Started the braggot yesterday. 1.072 SG . Little off from yours at 1.077 I think. Didn't watch and had a boil over. Lol. You were not kidding about that!
Smokie you said… As a beekeeper we try to not smoke the bees when the honey is uncapped to avoid a smoke taste in the finished honey. If you smelled or tasted smoke maybe you are right. Perhaps a honey taste test might help. Try honey on a clean palate dissolved in a bit of room temperature water. Backsweetened after you taste test the honey. 🐝😎Enjoy!
Your music additions are 🤣🤣🤣
I started a beer today. In a month or so, we'll have some people over to drink it.
P.S. "rustic"
Thanks and.... awesome!
Circumstances are such that I won't be able to brew again until next year. (Weep for me.) That said, I love these brew sessions where you use jams or preserves. They just make me happy. What you're showing is that you can make a variety of meads with readily available ingredients. You can make this mead without the enzyme and it won't look as pretty or have as high alcohol, and probably have a delicious mead. Thanks for another great video! Cheers!
Abv would likely be the same anyway. It could clear still too. Our Strawberry one did.
I keep watching videos and keep stacking items in the fermentation station... went with a White Grape- Strawberry juice blend and added some homemade Vanilla-Rhubarb jelly for a hopefully nice sweet and interesting brew.
On my 14th Mead. Have made fresh Blackberry but the real treasure in the PNW is Salal berries, Heavenly.
Hmm, not sure I have had those.
I gotta agree with Derica. I did a blackberry vanilla and the vanilla addition was spot on. Was amazing up front, but seemed to transition to more of a wine flavor as it aged. Not a bad thing, but I was surprised.
Started a big clean up of my basement and found 3 carlo rossi bottles. Decided to put em to work while they sit on my shelf in the basement so i borrowed some gear from the winemakers in my family and now have 2 meads fermenting and will be making another soon. Loving your content!
I want to try this with Aldi jam. Maybe heat it up in water with some hibiscus for color and tannin too.
So we're racking some of our brews & re-watching this episode, just doin' our thing. When you said "Alexa! What's 18x12?" And from the next room we hear our Alexa answering also😂🤣😂
BTW! Do add some vanilla. Added a bit to ours & it's delicious. Blackberries & cream😋
You guys did a great video. I love all the innuendos that leads to a lot of imagination. If you heat your jam up a little bit, it would be easier to break down. I would like to try an apple and peach made I think it would come out great and have a great taste. Most of the stuff that I brew is 5 gallons so I am a little bit heavy-handed on a few things compared to you, but it all turns out in the end. I hope you both have a great weekend and a great week. Thanks again for the great content. I always enjoy your videos.
I must have missed all of this one...likely to many of my own tastings 🤤. Despite that I liked it 5 months ago. Done a few with left over Preserves/Jams - not Jelly. I ran mine through sieves - not real productive. Didn't have any info on pectin at that time. Many thanks for educating us. 😁
Very rustic video - lots of info, loved it! Thanks!
I actually just made a blackberry mead with berries from my brothers backyard! Came out very nice!
Cool!
I love the rustic inspiration you let shine through in this video - thank you for the content!
Thanks!
Thank you!
Love the new into style that highlights all things covered in the video at the beginning!
Thank you. Was wondering if anyone noticed!
I noticed all the other subtle fun quirks you added through out the video. Its good. Light and tasteful. Not overbearing. I thought it was a good compliment and works
I would like to try this with my home made mulberry jam!
I live in Maine USA and I just made my first 2 batches of wine from juice and I am in love with my new hobby. Thank you for your in depth videos! they have been very helpful
You are so welcome!
Thank you for putting everything you get from Amazon on here. I'll be getting my products from your links now.🙂
My store had currant preserve on sale as well as apple juice. Made a gallon batch and added four jars. Bubbling away and gunna see if I can pull off some rustic charm to out of it.
I did your strawberry jam wine and needed to put jam in a bowl with some water and used a hand mixer so I didn’t crush the seeds get the bitterness so…..we have another mead to try and a month from now it’s blackberry picking season……again great job☘️
It will all dissolve in time. No worries.
I saw this video and brought jam before I watched it. Im so ready to see how the strawberry comes out
But it's blackberry 😜
Yes your fermenter was rustic. It reminded me of an earthenware pot from 70 AD. On the other end of the technology front I'm now getting ads for a BREWBUILT fermenter that is stainless and space age looking. Y'all are doing great.
I racked my first batch yesterday and thank you for the idea of rubber band on the airlock!
Happy to help!
I really enjoy making jam wines always comes out very drinkable never last long
I did this with strawberry jam and threw in a jar of mint jam, going for a hint of mint. Unfortunately, it was totally washed out by the time it was done, but it was still pretty popular.
Rustic, rustic, rustic! Always enjoy and learn from your channel, and look forward to this continuing, keep doing you!
Happy to help!
Ooh I'm in luck then with blackberries (nothern state). Definitely adding this one to my list for future meads to make.
One of my first meads and a favorite of at least two other brewers in my group! Blackberry mead is excellent. I use fresh berries - fantastic.
Regarding head space, I have a couple of meads that I need to rack from 5l demijohns and prob get about 4l from. I was thinking about making a base mead that I could use in an 'emergency' that I could bottle and then just add to secondary if necessary to reduce the headspace. Watering it, flavourwise, down a little, rather than risking ruining it. Or add other flavoured meads - and then we go down the rabbit hole. 🙂
You can do that. Or get containers in different sizes. We have 1.3 gallon, q gallon, .75 gallon etc.
At 2:42, "... so, we might have to work with that, too ... but ..." A subliminal cut, impressive! You seem to be ok with your final SG, hinting that you might have preferred lower. With the excess head space, why not just add a bit of water to tweak the SG to your liking? I'm thinking that's what I might have done, but would that be a rookie mistake? And by the way, here you go again posting another great recipe. I have a batch of strawberry wine currently in secondary and I just finished bottling my coffee mead - both inspired by your videos. And by the way, the coffee mead turned out GREAT!! I guess I'll have to get ready to start a batch of Blackberry Jam Mead!!! "WCSB The Derica and Brian show ... and the hits just keep on coming (60's, 70's radio throwback ....)
Adding water may lower the sg, but it dilutes it too. Thought this went dry?
One of the pleasant things about this videos is seeing Brian change styles, very RUSTIC if I dare say!
Lol
I don't know if you guys have this fruit growing wild like we do, but blackcap raspberries (rubus occidentalis - the darker version of the common red raspberry) has a great flavor! Somewhere between a dewberry, raspberry, blackberry and a blueberry. They're my absolute FAVORITE berry 😍. Sweeter than the blackberry and way better than red raspberries
They also go by the name of "bear's eye blackberry" or scotch cap. As such, if you can find them, could you make Berserker Mead?
Honestly never heard of them!
I just started another marmalade mead yesterday, I put the marmalade, some chopped raisins, orange peel and black tea in a stock pot to melt it to dissolve
Sounds good!
Im not sure if this was a recent video but i remember you asking about the editing style(plane jane or some pizzazz thrown in there) i like a little of that pizzazz, i appreciated that “Butt” cut probably more than the average 😂
I know it's probably not a big deal but ever thought about putting the honey in the sink with hot water to help it flow better into the fermenter? Probably dissolve better too
Yeah that might help. 😀
I'm glad you showed racking to and from the Carlo Rossi jugs. I've been drinking the wine and have a friend keep them for my racking and aging. What size bung fits those jugs?
We have 6 and 6.5, neither fit perfectly.
@@CitySteadingBrews Thank you. I guess I'll need to get some thick elastics. 😆
Thanks a load guys.
You have inspired to to try my own brewing , i have ann apple cider on the go and a mixed fruit mead.
All thanks to you two so once again keep up the great inspiring work.
Luv
Batts
Happy to help!
Love you guys and the videos. Have been watching and making wine and mead for over a year. My friends think I’m so clever, not realizing how easy it is with your instructions. Question on the blackberry jam mead: could I add fresh blackberries to your recipe to bring up the blackberry flavor? Add the berries to the completed mead, with an airlock and watch? Thank you. Ginger
Sure, I don't see why not.
Great video. "Rustic" and robust mead/wine.
I love how wildly Brian's look changes throughout an episode XD The beard and hair come and go all over the place, lol.
Sometimes!
I laughed way too much at the ‘but’ shot. 😂
Blackberry Jam mead…ANOTHER one I have to do. Oh darn, more mead to drink. Hahaha
Glad you enjoyed it!
Have you ever considered used purées? I’ve had a lot of success adding Amoretti purées (5-10oz/gallon) to traditional meads to get some pretty outstanding flavors.
Sure, you can do that. I have looked at them and always walk away... I don't recall the reason.
I would love to see another jam recipe where you actually blend the jam beforehand.. sanitizing the blender, of course
As we showed, blending wasn’t necessary, but if you want to go that route feel free. The end result should be the same.
@@CitySteadingBrews good point! for me being a newbie, I would think it would help with initial gravity reading.
Using fruit like that you really won't get an accurate reading no matter what.
@@CitySteadingBrews good to know! thanks for the information and replies!
Hello you two. Thank you for all of your hard work. Have you ever looked at mead under a black light?
No, why?
@@CitySteadingBrews Just try it. It's interesting. Anything fermented under a black light glows the same color.
Was also wondering if y’all would do a dandelion wine episode I’m curious to how to make it. I saw another meat maker who tried it and I think he failed at it, but I was curious to wondering if y’all would try it
ruclips.net/video/q_CTEIXvrxs/видео.htmlsi=Q-NGrA0wqHb4TZhq
Possibly with jam/preserves, boil the jam in some water to break it down to make it easier to mix everything in
If you want to, but t dissolved anyway and fermented fine 😀
I'm curious to see what it tastes like in a year. Reason being, I stumbled upon Crafted Artisan Meadery's Planet of the Grapes last week, which is a peanut butter and jelly mead...it really does smell and taste just like grape jelly, peanut butter, and the bread they'd be smeared on if it was an actual sandwich. I don't know how they did it but it is a fantastically delicious combination.
Cool.
Blackberry preserve mead sounds tasty i think I;m gonna try make a variation. Would the process be made easier if you puree the preserves in a clean sanitized blender with a few cups of water? 🍷
If you really want to. It will dissolve anyway.
what i did with preserves is i put it in a mixer with water and pectic enzymes and blended the bejesus out of it. then i added that mixture to the mead. edit: rustic
You can do that. Not necessary as the rest of the brew showed but you can if you prefer.
Could you heat up The Preserves to make it dissolve faster
No need, they dissolve in it.
So if they dissolve wouldn’t it make it easier to mix with the honey?
You could've used some of the starting water, warmed up slightly, to get the preserves broken down more...maybe even add the peptic enzyme in with the warm water (warm ~ 120 F).
They dissolved anyway, same end result 👍😀
I got it. I came up with the same name right before you mentioned it!
I love all your videos and different recipes. I still learn a lot but found I'm a simple person and stick with making ALOT of cysers lol served nice and cold. I was just wondering if you have thoughts on the craft a brew catalytic fermentor. 6.5 gallons of your favorite recipe. Seems like a cool setup for a larger home brew for a function.
Not familiar with it tbh.
@CitySteadingBrews it looks like a cool system for homebrew, but it looks to be a bit bulky too. I'm just curious if you have seen or thought about it either way. Just came to mind on this video cause when making a good beer more then 10 bottles could be nice lol. Anyway awesome content! You two rock
Mead! Though a wine could be interesting!
I use a knife to loosen the jam up in the jar before adding it. Simply just stir the jam with a knife in the jar
Last time I made mead I heated the water and honey on a stove to help it break down might help break.down.the.blackberry jam too
Heating honey... not really recommended imo but sure it dissolves. The end result even if it doesn't dissolve would be the same. In our case it all dissolved and fermented anyway. 😀
You could put the spaddle handle in a drill to mix the jams and honey
You could I guess, but you would have to cut the spoon part off.
Would a long (sanitized) immersion blender have better incorporated the blackberry preserves? Would it have aerated the contents too much? Does having chunks of preserves give the project a more rustic edge?
Won't change the final product but you can if you like.
Rustic!
You should do an immersion blender for this type of stuff!
Honestly it dissolves on it's own. No need for the extra mess 😀
Loving your channel, as always. Ummm, could you have used hot water to dissolve that jam?
Sure. But it dissolved and fermented anyway! The end product would likely be the same. 😀
Thank you for your work.
Thank you for watching 😀
Wine u😊😅@@CitySteadingBrews
I wonder if heating the preserves a bit and thinning them with some mustard could make it easier to mix into the whole batch?
Ahh, now I see what you meant above, lol. It wouldn't make any real difference to the end product but you could if you prefer.
Dangit you got me with the "but", fantastic
Thankya!
Was there a reason you didn’t use warm water to help dissolve the jam? And/Or maybe warm the jam in a water bath first?
You can if you want. The yeast will break it down regardless.
😳....yummy!!!
how absolutely rustic. Also Advice Request: strawberry/mint/jalapeno/habanero kilju calculated OG ~1.153, Current SG 1.053-Same reading over a few days confirmed with hydro and refractometer. Still bubbling @7 seconds, attempted to offgas. First wine with solid multiple ingredients and hot peppers, and I can't tell on smell, but it doesnt taste like it's going vinegar? at roughly 13% it should be safe, but I'm not sure if I should rack it out of its lees & anemic produce or wait until activity stops. Thoughts? Currently mid-week 3.
Probably stalled as that is a very high start. It's likely not vinegar. Rack when it's finished fermenting. You may need to work on it though as nothing is going to ferment that dry. Depends how sweet you like it.
@@CitySteadingBrews That's kind of what I figured you'd say, but I appreciate the help anyway. I honestly would be perfectly fine with it if it stopped where it is - it's about as sweet as a glass of apple juice with a nice strawberry start, and the mouth heat is tame but lingers. The only thing I could ask for more of is mint; I really expected it to pop more with real bruised mint, but mine is shy apparently - or maybe itll come out in age. Thanks again!
@@barvin9271 You can pasteurize it and it won't ferment further, and would be safe long term.
@@CitySteadingBrews hilariously/inexplicably and possibly due to the fact it was technically a step fed brew, my low tolerance yeast is now... down to 1.020 from 1.153 total estimated from 8 pounds of sugar +/- 1 pound of strawberries. This yeast is the main character, I'm just here to watch it go down lmao
Question? Can you break down the preserves by heating it with water?
Sure. They dissolved anyway though.
What do you call a fermentation that corroded? Rust ick... 🙃
Could you use an immersion blender to mix it up better?... plus it would add oxygen?
If you want to, just sanitize it first.
Just yum
Just a note: next time you brew using preserves, put the preserves in a bowl and using a whisk mix in a little water at a time until you water it down to a syrup consistency. After that it should mix into your must smoothly.
You can if you like, but it doesn't really make much difference, the yeast will get to it 👍
Love your videos. Brian, if I got the measurements figured out, could you help me? I want to make a mead with an extract in it. Basically, if I make honey with 1g of extract in 3 lbs of honey, how would that corelate to x about of mead?
There is no rule for how much honey makes how much mead. We do have videos that might help you craft a recipe: ruclips.net/video/6jP78Q-0iC8/видео.htmlsi=UbuJsFdMZT4p8prO
I probably would have used my blender for the preserve and hot water to help mix it in the fermenter and maybe just an idea mix the pectin with the preserve like how we do with actual fruit to help it break down😊
You can certainly do that, but as we showed, it doesn’t change the end result. 😊
Love the new fermenter! Any reason leaving behind LBMB? just picked one up and hope i dont regret it
Seals less than great, they run out of stock, hard to get outside the US.
Mine works fine. Used it a few times. Just understand threads and be careful with the seal. You can cut your own if you want an upgrade seal. Not rocket science.
Sure, they do work, but you asked why we moved away from them. Complains from our viewers about those things I mentioned is why 😁
Hi do you have a video on how to pasteurise? 😊
ruclips.net/video/zWBU3EI-EFo/видео.html
I’m very interested to see if mellowing over time is a thing.
We will have a one year tasting of it 😀
I love rustic stuff. I was wondering if you could use frozen blackberries for this to get more flavor in it? If you can get frozen blackberries from where you are at.
Instead of the jam or in addition to the jam?
I've done a blackberry wine with frozen blackberries and it turned out great. Just not as rustic as the mead.😅
@@CitySteadingBrews interesting of the jam. I think it would give more flavor than the jam.
@ronaldgroves9037 jam is concentrated fruit.
@@CitySteadingBrews But it’s boiled and sugar is added to it to make it easier to gelatinize I’m thinking just the berries without the added sugar and pectin would give you more berry flavor.
All you need to do to get a better measurement is to put the jam in a pan with a tiny amount of water, heat it up, melt it, boil it to reduce water content, and then after/before cooling add it to your brew for fermentation later. Just sanitize a jar, pool the soup into the jar, cool in fridge, add to fermenter.
Just.... lol
Would an emersion blender have worked better for breaking up the preserves?
You can certainly do that!
Hey guys! I love y’alls videos, I recently finished a nice blackberry mead too. I have a question about another batch I recently ‘finished’, what would be the best way to ask it? Thanks!
We respond to comments and questions right in the comment section. Or, you can join our VIP club and be part of our private group on Facebook: city-steading.com/vip-club/
@@CitySteadingBrews That’s great. So I made a 5 gallon batch of basic mead using 1 packet of lalvins d47 yeast and 15lbs of wildflower honey. Starting Spgr was 1.116. It took 3 months to ferment, bubbles bubbling the whole time. When it finally stopped, I took a hydrometer reading and it was 1.016 when I was expecting it to go fully dry. I racked into five 1 gallon jars. I took 1 jar and added yeast nutrient to see if it would start back but it didn’t. My questions are: why did it take so long to ferment, why do you think it stalled and if I want to make it fully dry, can I add more yeast to a 3-4 month old batch even though it’s a low oxygen environment or would I be wasting my time? Sorry for the handful, and thanks for your time!
would heating the blackberry jam help it to dissolve better?
Maybe but it dissolves in time anyway.
Could you put the preserves/jam in a bowl with a mixer to break it up before adding it in the beginning and in the secondary stages?
Could help? In the long run it didn’t matter so much for the process other than getting an accurate specific gravity reading at the beginning.
You could try mixing that up with an immersion blender
Not really needed but you can if you prefer.
Would an immersion blender be ok to break everything up?
If you really want to, it's not necessary.