Black Currant, Black Cherry, Cranberry, Blueberry Mead

My family has a tradition during spring break that we started about 3 years ago.   Each year, I attend SXSW here in Austin which occurs the same week as spring break.  The good news is I go to the Interactive conference and it's over on Tuesday.  The bad news is, that only leaves three days to "break" with the kids and wife.   So a few years back we decided to let everyone pick an event in the area that they would like the family to do.  We've gone to the zoo, museums, beaches etc.  This year, my wife decided to go to Round Rock Honey and do a "tour".  Their tour is really a short 1 hour class on how honey is made and how it's bottled.  They also have a deeper dive set of classes they offer for beekeeping called Beekeeping School.

This honey is very local to my area because they have hives located all over austin including right down the street from my house.  So, given I'm a home brewer, one thing leads to another and I'm walking out with 12lbs of honey and plan to make a mead.

After having Moonlight Meadery's Desire, I decided to use that mead as my inspiration.   Here is the recipe:

12 lbs | Wildflower Honey
3 qt. | Black Currant Juice
3 qt. | Black Cherry Juice
2 qt. | Cranberry/Blueberry
1.25 Gallons water
1 tsp | Fermaid-K
2 tsp | GoFerm
1 pas | Lalvin Narbonne Yeast (71B-1122)

This makes about 4 gallons at a starting gravity of 1.120.  The must tasted absolutely wonderful so I have high hopes for this.

I'm doing a staggered nutrient schedule where I'll be adding 3/4 tsp of the GoFerm/Fermain-K mix hydrated every 24 hours for the first three days and the same during pitch & after 30% of the sugar has been depleted.  That schedule ultimately looks like this:

3/4 tsp of the blend immediately after pitching the yeast
3/4 tsp of the blend 24 hours after fermentation begins
3/4 tsp of the blend 48 hours after fermentation begins
3/4 tsp of the blend after 30% of the sugar has been depleted

Update:   

3/31/2915 - took a gravity reading and it is now at 1.084 which is good timing if not a little late for the last nutrient addition.  I'm going to go ahead and add the final nutrients just to make sure the yeast is a s healthy as possible so it can keep chugging along as necessary. This is going to be about 14-15 percent ABV so the yeast will need all the help they can get.

Update 4/19/2015: Took a gravity reading and its sitting at 1.018.  I'll take another in three weeks or so. 

Alcohol by Volume: 13.7 %
Alcohol by Weight: 10.7 %
Original Extract (OE): 27.8 °P
Apparent Extract (AE): 4.6 °P
Real Extract (RE): 8.8 °P
Apparent Attenuation: 83.5 %
Calories per 12 oz: 428.5 kcal

Update 5/11/2015: Took a gravity reading and its sitting at 1.016.  Ready to bottle.  Final ABV: 

Alcohol by Volume: 14.0 %
Alcohol by Weight: 11.0 %
Original Extract (OE): 27.8 °P
Apparent Extract (AE): 4.1 °P
Real Extract (RE): 8.4 °P
Apparent Attenuation: 85.3 %
Calories per 12 oz: 427.6 kcal