What a difference a couple of months make! I picked about 30 pounds of fresh tart cherries this summer and used 15 pounds in the primary of a 6-gallon batch. I racked into 5 and 3 gallon carboys and added 4-5 more pounds of cherries to the secondary. You have to be careful with tart fruit like this in order to avoid excessive acidity. After the fermentation was complete I stabilized and backsweetened (I used blackberry blossom honey for this mead) and racked again. Look at the difference in color after the secondary was complete. This mead is now a couple of months old and will be bulk aged for another several months. The difference in color is likely due to suspended yeast in the first photo.
Color evolution
Linear Mode
