Start of a wonderful mead: Blueberry!

Today, I underestimated the messiness of using my Champion Juicer to get juice from ten pounds of blueberries. My hands will undoubted be blue for days. Such is life.

Recipe

• Juice of ten pounds blueberries
• 12 pounds mild-flavored honey, in today's case it is clover
• enough water to top up to six gallons
• two tablespoons of a combination of urea and ammonium phosphate, labelled "yeast nutrient"
• one packet of Lalvin EC-1118 champagne yeast

All ingredients were combined as per common practices in the art. Specific gravity of this mixture: 1.068, a little lower than I was aiming for, but it'll do. Yeast was pitched at approximately 20:38 Alaska Daylight Time.

25 days from now, I get the pleasure of racking into the secondary fermentation stage which will consist of:

• siphon liquid off top of carboy1 into carboy2, leaving the solids in the bottom of the carboy1
• add six pounds honey
• top up with water to six gallons
• clean yeast-smelly muck out of carboy1

25 days following that, I get to:

• siphon liquid from top of carboy2 into carboy3, leaving the solids in the bottom of carboy2
• clean yeast-smelly muck out of carboy2

Another 20 days shall pass before I:

• siphon liquid from top of carboy3 into carboy4, leaving the solids in the bottom of carboy3
• clean less-yeast-smelly flocculent out of carboy3

Then I get to let it age in the carboy for ... however long I like before I bottle this sweet nectar. I'm looking forward to this time, when I will sample my first portion.

Mmmm.... blueberry.