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Old 06-09-2009, 05:50 AM   #1
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I'm not sure what to do, but I just got 3.5 lbs of fresh cherries at a really good price and plopped them in the freezer until I decide what to do - mead or cider?

 
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Old 06-09-2009, 10:44 AM   #2

Mead! Tried both and the mead was MUCH better...
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Old 06-09-2009, 04:16 PM   #3
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Yeah, I'd vote for the mead idea as well.......
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Old 06-09-2009, 04:25 PM   #4
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I'm also doing a tart cherry mead. Using the Oregon Fruit in the cans.

 
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Old 06-09-2009, 10:48 PM   #5
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Also voting mead!
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Old 06-09-2009, 11:30 PM   #6
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mead, but that's also not a lot of fruit for a 'strong' flavor, unless we're talking about a 1-2 gallon batch.
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Old 06-10-2009, 04:34 AM   #7
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Quote:
Originally Posted by malkore View Post
mead, but that's also not a lot of fruit for a 'strong' flavor, unless we're talking about a 1-2 gallon batch.
yes, I forgot to mention that I was thinking a 1 gallon batch - MAYBE 2.5 at most....

looks like the votes are cast for mead!

Now, do you all prefer to primary your fruit, or secondary? I know Schramm says to ferment the honey then rack onto the fruit...

 
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Old 06-10-2009, 05:20 AM   #8
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Mead > cider
However, mead does take longer than cider. If time is an important factor, I'd go w/ cider.

 
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Old 06-10-2009, 09:42 AM   #9
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I like to use fruit in both, adds to the complexity of the mead. The fermentation changes the flavor a little. Use 1.5lb in primary, then rack over the other 2lbs but thats just MO.
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Old 06-11-2009, 05:42 AM   #10
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Mead sounds better to me if you don't mind waiting a little.
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