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: DF Head IBA & KT
Secondary: RIS, Skeeter Pee, Viking Blood Meat Mead, & Pinot Noir
Bottle Conditioning: JAOM, KT, & Chilean Cabarnet Sauvignon
Kegged: Caramel Vanilla Cream Ale
Drinking: Welch's Grape Juice Wine, German Apfelwein, Oatmeal Stout, Caramel Amber Ale, Citrus IPA, & Belgian Tripel