Friend of mine has a freezer full of sour cherries. What do people think of this recipe? I've borrowed freely from hightest's FAQ and other stuff on the web:
cherry mead
12 lb honey
12 lb tart cherries
sweet mead yeast
4 - 5 gallons water
5 tsp pectic enzyme
2.4g Sparkolloid
boiled in 100ml water for a
5 gal batch
heat honey in 2.5 gallons water @ 170 for 1/2 hour. Add thawed frozen cherries at the end. Add to water to make 5 gallons. Pitch yeast when 70 deg. F.
add 4.5g Superfood (or Fermaid-K) & 4.5g DAP at innoculation
add 2.8g Superfood (or Fermaid-K) & 2.8g DAP at active fermentation
add 1.8g Superfood (or Fermaid-K) & 1.8g DAP just before midpoint
3 days before bottling - a solution is made by stirring Sparkolloid powder into boiling water. After the
powder is added, the mixture should be boiled for an additional 5-10 minutes. The Sparkolloid solution is should
not be allowed to cool. The hot solution should be added to the wine /mead and stirred in carefully.
cherry mead
12 lb honey
12 lb tart cherries
sweet mead yeast
4 - 5 gallons water
5 tsp pectic enzyme
2.4g Sparkolloid
boiled in 100ml water for a
5 gal batch
heat honey in 2.5 gallons water @ 170 for 1/2 hour. Add thawed frozen cherries at the end. Add to water to make 5 gallons. Pitch yeast when 70 deg. F.
add 4.5g Superfood (or Fermaid-K) & 4.5g DAP at innoculation
add 2.8g Superfood (or Fermaid-K) & 2.8g DAP at active fermentation
add 1.8g Superfood (or Fermaid-K) & 1.8g DAP just before midpoint
3 days before bottling - a solution is made by stirring Sparkolloid powder into boiling water. After the
powder is added, the mixture should be boiled for an additional 5-10 minutes. The Sparkolloid solution is should
not be allowed to cool. The hot solution should be added to the wine /mead and stirred in carefully.