Step 1: Wash the blackberries thoroughly under cold running water to remove dirt and pesticides.

Step 2: In a large pot, combine blackberries, honey, and water and heat gently over medium-low heat (around 60°C) for 30 minutes, stirring occasionally until the honey fully dissolves; do not boil.

Step 3: Remove the pot from heat and allow the mixture to cool to room temperature (20–25°C), which may take about 1 hour.

Step 4: Once cooled, stir in the yeast nutrient until dissolved, then sprinkle the mead yeast evenly on top and stir gently to combine.

Step 5: Transfer the must into the sanitized 1-gallon carboy, leaving about 2 inches of headspace for fermentation.

Step 6: Fit the airlock and bung onto the carboy and store it in a dark, cool place at a stable temperature between 18°C and 22°C.

Step 7: Monitor fermentation by checking for airlock bubbling, which should begin within 24-48 hours and continue actively for about 1 week.

Step 8: After 4-6 weeks, when bubbling has stopped and the mead has cleared, siphon the mead into sanitized bottles, seal them, and store in a cool, dark place to age.