Blackberry Apple Almond is a delightful combination! I 100% recommend trying this mead, and even got props from other professional mead-makers on the quality of flavor and lack of ethanol heat.

Feel free to play with ingredient amounts and the type of honey used. I highly recommend a yeast that performs well with dark fruits such as Lalvin KV1116.

Primary:
4 cups Vitner’s Best Blackberry Juice 1 lb apples (I used McIntosh & Pazaz) ideally blanched and then frozen – a quick boil will remove any wax present.
KV116 yeast
Goferm & FermO on TOSNA schedule
1.5lb Dutch Gold Clover Honey
Also used Opti-white (wine additive that is optional)
SG: 1.114

Secondary:
After fermentation has ceased (G 1.00), stabilize before adding Amoretti Almond Paste. 8oz works well!
Also added my tannin, which was FT Blanc Soft.
Backsweetened with 6oz Sourwood honey.
G 1.024

Added clarifying agent (optional) Clear & bottle!
Came out to about 15% ABV