Blackberry Lavender mead

Polish mead
Sweet, sweet addiction – Miód Pitny – The polish mead.
how to make basic mead
Basic Dry mead
lavender rapsberry mead

This recipe was first published on meadist. All credit goes to the author website.
Bill Savage, a former employee of the Wild Blossom Meadery in Chicago originally created this favorable and highly scented mead. Bill is now working at Goose Island Beer Co, and while it might not be all mead, he is absolutely a fantastic brewer. This recipe surely shows his qualifications 🙂

Now – if you, dear reader, have a great recipe to share, click yourself to the  “contribute your recipe” page, and we will publish it shortly…
If you try out this recipe, feel free to comment and share images of it.



  1. Aside from the rest of this recipe – make a Yeast Starter
  2. Use a 5-gallon/ 20-liter pot; bring 4 gallons/ 15 liters of water to boil for 5 minutes. If you have a beer-chiller, let the water cool to around 70 Degrees Celcius ( 160 F ?)
  3. Pour in 5,5kg (raspberry) honey along with 2 tsp yeast energizer into the pot and let them dissolve.
    A note on the energizer; follow the directions per gallon/liter the energizer label/ Directions demands, not blindly what this recipe says…
  4. Allow the must to cool to a comfortable 20 degrees c ( 70F )
  5. Boil about 3 dl water, take it off the stove, and pour in the lavender tip- leave for about 10 minutes. Allow this to make a “tea”.
  6. Transfer the must to a 20 liter /5 gl fermenting bucket. Aerate the must thoroughly
  7. Add the lavender tea, stir thoroughly, then pitch the yeast
  8. Put the lid on our fermenting bucket and the airlock in wherever its supposed to go.
    Aerate and degas the must 2-3 times per day for the first 3-4 days, then allow the must to ferment for 3-4 weeks.

    Part 2: ( this has been edited with my own method, as I find it to have far less bacterial risk )

  9. Make a juice of 4-4.5kg  ( 9-10lbs) blackberries. I tend to steam these using a berry steamer.
    this method, rather than berries in must, greatly reduce the risk for mold and bacteria in the must.
  10. If the brew has reached your intended FG, you can now stabilize the mead
  11. Repeat step 5 above, and add this to the carboy.
  12. Rack the now fermented mead into the new carboy.
  13. Age this for 3-4 week at around 20 Degrees Celcius, then rack again.
  14. Let age for a minimum of 5 months.
  15. Bottle and age a few months more.
  16. Serve at room temperature – enjoy the critique.
Høvdingen - Norwegian for Chieftain, is the nickname of the main author on This is a guy who despite having a full job at a normal company, dedicate all his free time to the pursuit of Viking knowledge, especially the use of natural ingredients in food and drinks. This is not to say that this guy is an expert on the subject - just very very interested ... Mead is one of the main interests, but the poor guy, this Chieftain - he has for some odd reason more an interest in the flavors, and less in the effect the alcohol has. Therefore- most of the mead he makes throughout the year - and that could be quite a lot - ends up with his VERY happy friends... ( and no .. there's no waiting list to be new mead-tasters ....)