A blueberry mead styled in the Norse Tradition.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 2 1/2 lbs Wild Blueberries (previously frozen)

• 1 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

Secondary

• 1 lb Wild Blueberries (previously frozen)

• 1/2 tsp Pectic Enzyme

Optional for oak flavor;

Age on Medium Toast American Oak for 3-6 months.

Back sweeten to taste with Wildflower Honey

Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .