Mead from fresh cherries - Page 2

**summersolstice** · 05-20-2010, 09:35 PM

Google is your friend: Zante Currants

**humann_brewing** · 05-20-2010, 11:29 PM

Quote:

Originally Posted by summersolstice

Google is your friend: Zante Currants

thanks, I found them afterwards, so you put them in in raisin form?

Keepthedrive · 05-21-2010, 04:45 AM

Im gonna say Ditto with the label,,,bad ass (and yes I just used 3 commas instead of periods to indicate a pause) but I have 1 comment and 1 question. This wine yeast, the 1122 is just naturally a very attenuative and fast fermenting yeast compared to beer yeast? Or do you still have to add a proper amount of yeast nutrient and aerate really well.

I would LOVE to make this as a christmas present for my friends and family, so I hope to make this one at some point.

**humann_brewing** · 10-06-2010, 05:45 PM

Well I made this back in late May and is currently conditioning in a better bottle. Waiting for it to cool a bit more before I bottle. I figure a good solid 6 months should be good right?