Check out http://www.cfhb.org/mead/yeast_strains.htm#cote Lalvin d-47 is always great and the lalvin 71b is great for melomels ESP with dark fruits. I like to use that in all my melomels. I prefer the dry wine yeast over the liquid. Most people get better, consistent results an they are much cheaper
I just checked my copy of The Compleat Meadmaker (a def buy) and he recommends 6-8 lbs of tart cherries, added to the secondary, for a medium cherry flavor. More than that gives a strong fruit flavor. So it's up to u and how much you want
personally I like to do all of my fruit additions in the secondary. That way the yeast doesn't scrub out a lot of the flavor. Some people like to do some in primary and some in secondary. To each his own. That's the fun part, finding what u like
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye
Last edited by chode720; 06-04-2010 at 11:06 PM.