Killer Bee Blackberry Mead

Because of the high sugar content of the africanized honey I used for my last batch of mead, I stopped fermentation a little bit early. This stuff was fizzing almost all week like someone had dropped an alka-seltzer tab in it. I have learned from experience that the rapid fizzing is an over-clocked fermentation, so I had to do a tasting late Friday night. It tasted just right, even though it was a day or too early.

This mead didnt taste very much different from the other types of honey I have used, but it does have a richer aroma. The blackberry tea lended the mead a lingering tartness that nicely counteracted the off-dry sweetness. During fermentation the mead was a blonde color, but now that it has settled, it is a rich amber gold. And its so tasty over a little ice.