Went out to an abandoned military base last night (camp adair - now EE wilson wildlife preserve). Cherries in freezer as we speak. I'm going back and forth between a wine and melomel - I'd like it semi sweet. Googlefoo gives me roughly 18 pounds (I'll weigh before pitching for repeatability).
I've got a bunch of oregon wildflower honey I've been meaning to make a mead out of...
So - I'm thinking: The balance of the cherries, crushed and in mesh bag. Weighted down with something that's fermentation OK (there's no way I'd get around to stirring daily) Roughly 10 lbs of honey (I have over 30). Topped up to 5 gallons. Sulfited and fermented with d-47.
Obviously the cherries will take up a lot of volume that'll need to be made up when I pull them out (Ideas?) Recipie is very side of the hip - if you see something funky or that you'd do different point it out. I'll do more searching... probably will pitch Thursday (first op to get yeast will be wednesday)
Pictures for those who care...
Mix of sour and black cherries
Galaxy says she wants to knom them but I'd rather make a wine ;-)
This guy was about 30 ft up picking cherries - definitely less overpicked branches - but I picked all of mine from the ground (I'm way to... robust to climb trees)