Originally Posted by Waldmeister
yes after i cooked it and add a very little sulphur.And if i not go in my cellar and drink it to early.4-8 Years are ok for ageing.
Sorry for adding to such an old thread. I was going to try something similar to make my first mead. I was curious why you cooked the batch to kill the yeast? Does that help with aging? And how did you do that? I have read about adding bottles or glass carboys into a pot of water that is at 190F for about 10 minutes. Is this what you are referring to? And then after would you add the cherries? Also, are you using tart cherry juice? Thanks!
Primary: Welch's Grape Juice Wine, JAOM, & German Apfelwein
Bottle Conditioning: Oatmeal Stout & Chilean Cabarnet Sauvignon
Drinking: Caramel Amber Ale, Citrus IPA, Belgian Punkelweizen, Belgian Tripel, Belgian WitBier, American IPA, German Hefe
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