This is the brewlog for Blueberry and Raspberry mead recipe I put together. Here follows the fermentation graphs.

I followed the recipe as advertised and was finished around 21:30. The must looks very dark as you can see in the picture below. Raspberry seeds seems to gather up on the bottom but the rest of fruit is floating at the top of the carboy.

Here follows the fermentation graph over time for this mead.

Day 0 - 2017-04-23

Just after 2 hours I noticed bubbles in the air lock, I measure it to about 1 bubble per 2.5 minutes.

Day 1 - 2017-04-24

Checked on the mead at 06:40 and found that all berries are choking up in the bottle neck and the airlock is full of must. There is a bit of foam overflow. I’m picking out some of the berries and cleansed the airlock and everything is fine. I took a reading of 25.72 bpms. Same procedure when I got home from work at 18:13, not the same overflow but airlock is filled with must. The fermentation is very active and a measure of 80.66 bpm. Let it stand to 21:00 and I started to stir to release oxygen and then added 1.5g Fermaid-K nutrients.

There is a problem were the berries are pushed up the neck and preventing the free release of co2. Foam is building up and goes into the air lock. I took out half of the water in the airlock to make it release the co2 easier. I pushed down the berries but they raises within one minute to form the cap in the neck. I decided to scoop out some of the berries in the neck freeing some headspace to ease the fermentation and co2 release. I measured a bpm of 88.70 @ 21:15.

The most stuff scooped out is the seeds from the raspberries and a few blueberries. I need to overwatch this for a few hours and scoop out more when they raise up through the carboy neck.

Day 2 - 2017-04-25

Yesterday I kept a good eye on the fermentation after scooping out some raspberry seeds and the problem with stuff clogging up the neck of the carboy went away. I also took a taste of the must and it was a very nice tasting must. A bit too sweet but there is lot of time for left for the yeast to eat up some of that. I hope that the end result is as refreshing as this sample I tasted.

This morning I checked in on the mead and the fermentation is steady and no signs of overflows. It smells very nice. There is a thick layer on the bottom with fruit residues and seeds so I think that I want to rack the mead off this bed to be on safe side from having off tastes, which is just speculation from my side. I plan to do this tomorrow and after racking I will feed with 1.5g Fermaid-K nutrients.

Day 3 - 2017-04-26

I decided to not rack this mead off the seeds. I followed the PGW receipe and added 1.5g Fermaid-K after I gave the mead a stir to release oxygen and co2.

Day 10 - 2017-05-03

Today I racked the mead off the fruits and sediment. I took a SG measure of 0.002 and a taste sample. The raspberry taste is heavy and I could not find anything that tasted blueberry. Lets let this batch settle for a month before I do another rack of the mead.