This is going to be my second mead, well technically my first was a metheglin and this is going to be a melomel for anyone who might nit pick
I'm trying to make something close to Funky Monky made by B. Nektar Meadery. Their website says it's a cherry melomel fermented using a Belgian yeast and then dry hopped with styrian golding hops. It worked out that I'll have a nice healthy yeast cake from a tripel I made using WLP500 that I'll be able to use. I plan on using 10lb of honey and 5lb of tart cherries then dryhopping with an ounce of styrian goldings after my first racking.
I've done quite a few beers and a couple ciders just using fruit juice but I don't have a lot of experience with wine and mead so I want to make sure I've got this process straight.
First I mix the honey in some water and place the cherries in mesh bag in the must then top off to five gallons. Then I put add my campden tablets and wait 12 hours then add the pectic enzyme and wait another 12 hours before adding the yeast. Then do I have to do anything while its fermenting or anything like pressing the cherry bag or anything? I've been reading a lot of wine posts and unfortunately there's not many step by step explanations in the wine forum and I'm not sure if it would be appropriate in this situation. Also what's the best way to use this cake for the mead canI just rack the must on top of it?
I guess I'm just looking for any hints or tips anyone might have on the process or the recipe.