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Old 08-22-2012, 04:22 AM   #11
hunter6190
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Aug 2012
Hampton, GA
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wont tart turn out tart though?

 
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Old 08-23-2012, 12:27 AM   #12
Illuveatar
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Jun 2012
West Side of, the Hand
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I think it probably will but not to a great extent. I've read several times that tart or sour cherries work better in mead though I'm no expert. I'm making a Montmorrency (tart cherry) Melomel right now and it won't be done till next year this time so I'll tell you then

I made Montmorrency wine many years ago and as I recall it wasn't too tart, it seemed to balance with the alcohol and sweetness quite well.

 
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Old 08-23-2012, 07:52 PM   #13
Matrix4b
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Nov 2008
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Great suggestions:

Lime- take about 3 good sized limes and juice and zest them. Put it all in. Really tasty.

Vanilla- Add about 1-2 tablespoons of extract or 2 beans split and scraped.

Lemon Lime- Two each, juiced and zested.

Matrix

 
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Old 09-10-2012, 05:51 AM   #14
hunter6190
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Aug 2012
Hampton, GA
Posts: 12

if doing a lemon lime do i need to worry about acid levels at all?

 
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Old 09-10-2012, 12:22 PM   #15
sonofgrok
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Sep 2012
Waco, TX
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I am doing watermelon right now. Haven't tasted it yet but the yeast sure seem to like it.

 
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