Blue Heaven - OMFG thats good...
Created by webmaster, Tuesday, 30 November 1999 Average user rating / 5
Ingredients
At a glance
Mead
Melomel
Makes
5 gal
12 lbs High Mountain Wildflower Honey
6 lbs wild, very ripe Blueberries (freeze these)
1/2 a small lemon, smushed
1/2 cup of good chamomile tea
4 gallons of Pure Spring Water
yeast critters spun in a centrifuge (any nutrient will probably do, as per directions)
A good high alc tolerant (18%) Champaygnya critter packet
Methods/steps
Ok ramble time. Of course before anything, I clean everything in a bathtub full of bleach and scalding water. (detachable shower heads are great) 12 hours before I started messing up my wifes kitchen, I make my yeast starter. I do mine a bit different than everyone else.
Dan's Temporary critter home2 cups of white grape juice, a pinch of nutrient, and a dash of fresh lemon juice. I heat this temporary home up @ 150F for about 20 minutes, toss into a mason jar, set in ice, let cool to 90F, pull from ice, shake it up real good, toss my swimmers in, then pop into the nice dark closet. Results vary, but I normally have a whole lotta feeding frenzy in the "house" about 5 hours later.
Anyhoo, I wait for this crap to start looking like a foaming mad dog, then I took those frozen blueberries and ran them through the salad shooter into my just cooked must that was 2 gallons of water and all 12 pounds of honey. I don't boil, I just get it hot enough to know that if I leave my finger in there for about 20 seconds, we'll have a distinct cuticle and jerked pork flavor in the pot. Stir constantly. Get the scum gone... (I always want to leave it, as it is a beautiful purple foam) but nonetheless, scum is BAD...
Pop in a good tea steeper filled with your chamomile (spelling?)
Remove heat, pop lid on pot, and let sit for 6 hours.
Now the tricky part, as I love my yeast, and the poor buggers are just about starving now. I get the temp of my mush exactly the same as my starter (either through heat or a sink full of cold water)
Strain the purple love mixture through a cheesecloth and "pep boys" screened oil funnel directly into your primary fermenter.
Toss in the lemon.
Pitch the starving critters.
Top off to 5 gallons on the nose with room temp spring water.
Install airlock.
Place in any suitable dark, room temp critter area.
OG: 1.053 FG: 0.996
notes: This is my third revelation of this particular mead. Yeast thrive in this stuff... I mean, WOW! must be big as bullfrog tadpoles. I can't seem to see any sediment until about 5 weeks. I pull the Lemon out with a long sterilized shiskabob skew after 2 weeks. Any foreign yeast jumps into this one, they WILL lose. The carboy is hot to the touch, and the airlock never-ever lets up with its popping until about 5-6 months later. I'm on my last bottle as I write this, 2 years after stirring the pot. I CANNOT hang onto this stuff. My wife sneaks it out of the house for parties. My parents come over and always want a bottle. I'm sure when we are not home, people that I don't know, as well as little men from space come into my home, steal only this particular mead and run like hell. Must brew more.
The real notes: Strong as #$%& but you can't tell. Tinge of blueberry flavor and nose. Ever so slightly sweet. Its color is that of the clearest purple sunset. Its like, ummm... hmm... Champagne? Nope. It is fizzy, but it tastes nothing like the body of champagne. It only gets better with age. Takes forever before you can bottle it. Dry yet wet.... hmmm... Short Explaination.... Pure Heaven. Its like a Caddy - once you drive one, whats the point of driving anything else. PS. The last glass is gone, as I write this.
-- submitted by Dan Richardson
I just wasnt' sure if it was intentionally removed or if there was some recent update. It's easy to lose things with upgrades and such. thanks for posting it. 
