Black Cherry Pyment

**AZ_IPA** · 01-25-2011, 06:23 PM

Recipe Type: Extract
Yeast: EC-1118
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 3
Original Gravity: DNM
Final Gravity: DNM
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 90
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: smooth; grape-wine with cherry and honey nose

Modified from Joe's Quick Grape Mead....

3 Gallon batch

6lbs clover honey
3, 64oz bottles of 100% Black Cherry Grape Juice
1.5 tsp yeast nutrient
1.5 tsp yeast energizer
EC-1118

Cold mix everything, and top off in a 3-gallon carboy. Ferment in primary for ~3 months.

Rack onto 3 crushed campden tablets and 1.5 tsp potassium sorbate. Backsweeten (at least 24 hours later) with 18oz (weight) clover honey and 18oz (weight) black cherry & grape juice.

Tastes a like a nice mild red wine with a honey nose and slight cherry flavor.

This one will be constantly in the pipeline...

**TimothyChurch** · 10-10-2011, 01:34 AM

I was planning on using this in a blend that I am doing. It is going to be 2 parts Blackberry mead, 1 part Raspberry Melomel, and 1 part this Black Cherry Pyment. I was thinking about racking this onto cherries once the gravity had dropped. Do you have any opinion on how much would be a good amount?
http://www.homebrewtalk.com/f25/oh-what-do-269803/

**AZ_IPA** · 10-10-2011, 04:06 AM

I'd keep it to around 1 lb/gal. There is some good cherry flavor and aroma from the juice. I just read through your thread - looks like a tasty experiment! Keep it updated along the way!

**NineMilBill** · 04-23-2012, 02:42 AM

Quote:

Originally Posted by TimothyChurch

I was planning on using this in a blend that I am doing.

Updates?

**TimothyChurch** · 04-25-2012, 09:48 PM

I ended up just doing a half blackberry half black cherry and it turned out fantastic I'm trying to save the few bottles I have to see how it ages.