Mix the must

• Add the blackberries, honey, water and yeast to a fermentation jar.
• Stir everything together until the honey is fully dissolved.

Fit the airlock and ferment

• Close the jar with a lid fitted with an airlock so the gases can escape.
• Leave it to ferment; bubbling should appear after a few days.

Add more blackberries

• After a month, mash the remaining blackberries in a second jar.
• Siphon the mead over the mashed fruit, leaving the old fruit and dead yeast behind.

Ferment again and separate

• Let the mead ferment on the fresh fruit until it reaches about 18% alcohol.
• Siphon the mead off the fruit once more and discard the leftovers.

Bottle and age

• Siphon the mead into wine bottles, adjusting sweetness or herbs to taste.
• Seal the bottles with corks using a cork press.
• Age the bottles for a few months so the mead smooths out and clears.