Gather your ingredients and sanitize your supplies with the One Step sanitizer.
Heat 2/3 gallon of the water in the stockpot to just about boiling. Remove the pot from the heat. Stir in the honey until completely dissolved, and let it sit for another 10 minutes or so to cool.
Pour the blueberries and raisins into the straining bag, tie the bag closed and put it into the brew bucket. Use your spoon to gently mash the berries and release their juices.
Carefully pour the warm must (water and honey) over the berries in the bucket. Add the remaining 1/3 gallon of water to the bucket and let the must cool.
When the bucket is cool enough to handle, pitch the yeast: first, sprinkle the yeast into the brew bucket and stir it in to add oxygen and mix in the yeast. Put the lid onto the bucket, making sure it is sealed, and then put the airlock in place. Label the bucket with the name of the brew and the date and set it aside somewhere out of direct sunlight until it is finished fermenting.
Give the bucket a swish every day for 3 days. This will give the yeast oxygen and help inhibit mold growth on the floating fruit bag.
Transfer the liquid to the carboy using your siphon. Add the vanilla bean and cinnamon stick. Seal the jug with the bung and airlock. Label your brew with name and date.
Bottle the mead when it has finished fermenting; this will take 3 to 4 weeks. You can tell the brew is done when the bubbles have stopped and the mead has cleared.
Store your mead in a dark, dry location at approximately 70°F.
This bilbemel (blueberry mead) is delightful as a must, tasty at the time of racking and even better at bottling! Aging further improves this mead. You’ll reap a reward if you can stand to leave a bottle to age for a few months.