Originally Posted by digdan
Anyone have good experience with Cherry Meads? I know the more tart the more flavor you will get out of them.
My daughters boyfriend sales cherries in California, and is coming back to Idaho with a bunch of left overs. He is going to give me a large box of them.
I'm going to assume they are sweet. Anywho
Request for Recipe
please help me forum-ulate one up
I would say you should start a base mead today.
~3# per gallon of a decent honey, nothing too expensive.
Nutrient additions, aeration ect.
When the cherries get to you, mash and de-pit them. then freeze the pulp and skins.
Once you primary fermentation slows, maybe 1.025 range rack onto the the thawed cherry pulp for 6 weeks.
you can blend the honey with cherry juice initially if you want a stronger flavor.
In the cherry vanilla (3 member) group brew. We used cherry juice and honey for our base melomel. Then I racked onto cherry puree for 11 weeks. Now it is on 3 vanilla beans.