We picked about a gallon of good ripe berries, rinsed and froze them. Since the patch wasn't huge, we picked some every few days freezing a pint or two at a time.
During this time I started a simple mead with 2 1/2lbs of clover honey from the grocery and enough water to make a gallon. I used Montrache wine yeast and added yeast nutrient and acid blend according to the directions on the package. Fermentation stopped after three weeks.
We defrosted the berries in a small wastebasket I use for a primary, then mashed them with a sterilized wine bottle. The mead was then added.
Two weeks later we racked the liquid off of the fruit and into a carboy.
Added another 2 lbs of honey and enough water to fill it up to 2 gallons.
It was bottled a month later and now at eight months, it's perfect. The only thing I would do differently is leave out most of the acid blend.

Comments:

Up through six months of aging, it wasn't very good, but at eight it was wonderful. It turned out like a really good red wine with a blackberry nose and aftertaste.

Source: Chuck Stringer ( This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )
Mead Lover's Digest #289, 10 April 1994