Blueberry Mead (1 gallon)

** tried it w/o the jasmine. Very good stuff!

Ingredients:

* 2 lb clover honey
* 2 12-oz bag blueberries (frozen)
* 1 used teabag jasmine tea
* 1/2 tsp pectic enzyme
* 1 tsp Super Ferment (or 2 tsp. regular “nutrient”)
* Red Star Champagne yeast
Procedure:

Mix honey into 3 qts water and bring to boil. Boil 20 minutes, skimming off any scum that forms. Meanwhile, place thawed blueberries in nylon straining bag and mash in primary. Pour boiling water over blueberries, used teabag, pectic enzyme, and yeast nutrient. When cooled to 70-75 degrees, sprinkle wine yeast over surface. Cover and squeeze nylon bag daily for 7 days. Drain blueberries, squeezing well to extract flavor. Discard teabag. Transfer liquid to secondary, fit airlock and ferment additional 30 days. Rack, top up and refit airlock. Stabilize when clear, wait 10 days, and rack into bottles. Age 1-2 years. [Adapted from a traditional recipe] Recipe fromhttp://winemaking.jackkeller.net/reques28.asp