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06-09-2009, 05:50 AM
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#1
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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3.5 lbs fresh cherries - mead or cider?
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I'm not sure what to do, but I just got 3.5 lbs of fresh cherries at a really good price and plopped them in the freezer until I decide what to do - mead or cider?
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06-09-2009, 10:44 AM
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#2
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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Mead! Tried both and the mead was MUCH better...
__________________
Mead Lane Brewing
The liver is evil and must be punished
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06-09-2009, 04:16 PM
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#3
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Complete nugget!
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 998
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Yeah, I'd vote for the mead idea as well.......
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06-09-2009, 04:25 PM
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#4
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Knapsnatchio
Join Date: Jun 2008
Location: Tempe
Posts: 1,239
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I'm also doing a tart cherry mead. Using the Oregon Fruit in the cans.
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06-09-2009, 10:48 PM
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#5
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Senior Member
Join Date: Dec 2008
Location: Spokane, Wa
Posts: 914
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Also voting mead!
__________________
One out of every four people suffer from mental illness. Think of your three best friends - if they are OK, then it's you!
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06-09-2009, 11:30 PM
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#6
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Senior Member
Join Date: Jun 2007
Location: Nebraska
Posts: 6,887
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mead, but that's also not a lot of fruit for a 'strong' flavor, unless we're talking about a 1-2 gallon batch.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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06-10-2009, 04:34 AM
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#7
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PKU
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 26,226
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Quote:
Originally Posted by malkore
mead, but that's also not a lot of fruit for a 'strong' flavor, unless we're talking about a 1-2 gallon batch.
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yes, I forgot to mention that I was thinking a 1 gallon batch - MAYBE 2.5 at most....
looks like the votes are cast for mead!
Now, do you all prefer to primary your fruit, or secondary? I know Schramm says to ferment the honey then rack onto the fruit... |
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06-10-2009, 05:20 AM
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#8
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Member
Join Date: May 2009
Location: Irvine, CA
Posts: 48
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Mead > cider
However, mead does take longer than cider. If time is an important factor, I'd go w/ cider.
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06-10-2009, 09:42 AM
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#9
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Senior Member
Join Date: Dec 2008
Location: Spokane, Wa
Posts: 914
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I like to use fruit in both, adds to the complexity of the mead. The fermentation changes the flavor a little. Use 1.5lb in primary, then rack over the other 2lbs but thats just MO.
__________________
One out of every four people suffer from mental illness. Think of your three best friends - if they are OK, then it's you!
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06-11-2009, 05:42 AM
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#10
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Senior Member
Join Date: Jan 2008
Location: Durango, Colorado
Posts: 342
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Mead sounds better to me if you don't mind waiting a little.
__________________
Here is what I have recently brewed...
Sparkling Niagara Wine, Raspberry Cyser, 6 row and Hallertau SmaSh Lager (All grain beer #1!), Brown Ale, Cascade, Amarillo, and Willamette IPA, Belgian Dark Strong Ale, High OG Oaked Bastard knockoff...
Loads of stuff aging; wine, cider, mead, beer...
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