i thought i should post this here because it's such a good example of all-wild, no-bug, wild fermentation for mead:
i've cultured yeast off of blueberries, among other things, a few times, but never had enough to really play with until this year. we go picking wild blueberries in the high country near here, and it's been a really good year. all told i think i've brought 5 gallons of berries home.
while the majority of the berries are just getting stowed in the freezer for winter pies, i tossed this together 8/6 (3 gallon batch):
4.5 lbs wild blueberries, fresh
7 lbs local wildflower honey
a chunk of fresh ginger, grated
a chunk of fresh turmeric, grated
3 tsp yeast nutrient
well water to 3.3 or so gallons
started it in a bucket, just tossed it all together and stirred. no heat, no added yeast, no nothin'. by the next morning it was already rolling, so that started a week of punching down fruit (and smashing some for good measure) and active stirring, at the end of which, i strained the whole thing into a 3-gal carboy and put on an airlock. the color is now deep dark purple, and it's still vigorously fermenting, but less foamy. my plan is to let it roll for a few months and then rack it onto another 6lbs or so of thawed blueberries for a month or until the fruit drops, then rack off again (top with the cleared leftovers from the first racking) and let it clear and finish for however long it takes.
not sure if the yeast nutrient is really necessary, since i'm not sure what all is in the blueberries, yeast-nutrient-speaking, but i added it because that's my usual with mead.