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Mulberry Desert Mead
For my 2nd mead, I want to make a Mulberry Desert Mead. I have a Mulberry tree along my driveway in my back yard and I love the taste of them. Since I like the taste and its free, I mind as well take advantage. My 1st mead was dry so far so I want a very sweet yet high ABV mead.
This is the recipe as of now, but I wont start it for a few months. Please leave me feedback.
Makes one gallon.
5lbs of dandelion honey
1lb of frozen mulberries
1 packet of Red Star Premier Cuvée yeast
Bottled water.
1. Add one scoop of sanitizing solution of a large bowl of water with supplies.
2. Poor 1/3 gallon of purified water into pot.
3. Add honey on low/medium heat and stir for 20 minutes.
4. Activate yeast in small bowl with water while stirring big pot. Let sit for 15 mins.
5. Cool pot to room temp.
6. Pour water and honey into jug.
7. Add rest of water to jug.
8. Shake with solid stopper for 10 mins.
9. Add yeast and yeast food.
10. Shake lightly with solid stopper.
11. Fill airlock ½ full with clean water.
12. Place stopper with airlock in it on top of jug.
13. Let sit for 30 days.
14. Add Mulberries at secondary fermentation for 3 months.
15. Rack for one week with oak chips, then bottle for up to 3 months.
This should make an ABV of 18%.
I am hoping to get a very unique flavoring from the dandelion honey. I am excited to work with it.
The berries will obviously color the mead hopefully to almost a dark purple color since they will be in there for 3 months.
I hope since there is 5lbs of honey per gallon, plus a lb of berries in the secondary that it will be sweet enough to counterbalance the 18% ABV.
I don't expect the week of oak chips to effect taste much.
I have a feeling this will turn into a slightly sparkling mead. (not a bad thing as long as the bottles hold the pressure.)
if I may ask why the cedar chips? from my time here in Texas cedar has a very strong resin smell and I am assuming flavor that could easily overpower everything. Also are you sure that consuming cedar is safe? Might want to check on that first. There is a reason that we Texans use mesquite and not cedar for flavor. If you still use it get an update out to us! If cedar wood is mighty tasty in a beer then I need to know as I am sitting on about 20 acres of it. 
Thanks
ID
Well I don't have a real reason for the oak in this mead. I just wanted to rack it for a week before bottling from the secondary with the berries to clear any small sediment left from the berries. I have the oak from previous batches so I was just planning on using a little. That part is not set in stone. IDK why I thought it was cedar, Its oak chips. Make sure you boil it for a good while before you put it in to kill the bacteria. Also, you get a better flavor from it in the secondary. From what I have read, its strong so don't add too much at 1st.
hm well I have never even heard of using cedar. sounds interesting. good luck
ID
I apologize. You guys were right. Idk why I thought it was cedar. I double checked and it is oak. Here is the link for the stuff I use.
http://www.midwestsupplies.com/light-oak-chips.html
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