Beer Style: Other Fruit Melomel (25C)
Recipe Type: other
Yield: 5 US gallons
I have tried a couple batches with dubious results. Two things I have noticed in working with blackberries is that they are more acidic and have higher tannin levels than other similar berries. I believe that the berries by themselves will provide an acceptable environment for the yeast, and also a great finished product.
The brew was overly acidic, which I corrected by inducing malolactic fermentation. This softened the flavour and introduced some complexity but the mead was still drier than I intended. It really took over two years to become drinkable.
Source: Dave Cushman