Originally Posted by Poobah58
1. Don't know the acidity level of cherries. Will I need any acid blend?
2 I know cherries are tart. Will I need any tannin?
3. If I add raisins to secondary will this no longer be a quick mead and take 6 months or so?
#1, I always wait until fermentation is completed before I condsider any form of acid addition, which in my case is rare.
#2) I'm curious about the association you have with tartness and the need consider adding tannin, which itself is a source of bitterness (astrigency).
Considering that I do not make "quick" mead I'm not in a position to offer comments on #3...