Choco-Cherry Mead, Take 2.
 

A while back I posted this thread about a very sluggish Chocolate Cherry mead I was attempting. It figured that it has been a year since I started that mead, why not start another gallon?

Found the same cherries I used last time. In my newbie haste I didn't understand the significance of words Sodium Benzoate & Potassium Sorbate in the ingredients. I think I now know why it has been such a battle to make that batch ferment.

Not wanting another drawn out fight for fermentation, I browsed the organics section until I found cherries that lacked preservatives. I mixed up a gallon and got a big healthy starter going. I pitched the yeast before leaving for work. When I came back and opened the lid to give it a stir, I wasn't sure if I was making mead, or if I had just shoved a gremlin into a fountain.

http://www.kpraslowicz.com/wp-conten...ad-550x412.jpg

Ended up being the fastest mead ferment I've experienced. Started at 1.116, and a week later was already down in the 1.000-1.010 range.

Moral of the story. Check for preservatives!

Sir,

That doesn't look right in any way shape or form.
I worked in a butcher shop when I was 16-ish there were many an afternoon where I was cleaning out under the grinder and the meat saw and ended up with a bucket like that.

How does it taste ?

A Cherry Cordial mead holds an odd appeal to me

BRRAAAAINS! Are you planning on sharing with your zombie friends?

My son had brain surgery this summer. When he went for post-op the doctor gave us this exact photo :)

Jesus.. I don't even know what I'm looking at.. :)

what is this i don't even

Let us know how it turns out! It looks... interesting!

When you serve it to people, after they're about halfway through their second glass you need to show them that picture and tell them that's what they're drinking. :D