Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Cherry Mead Questions
Reply
 
Thread Tools
Old 12-14-2008, 02:53 PM   #1
Poobah58
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Poobah58's Avatar
Recipes 
 
Join Date: Jun 2007
Location: New Milford, CT
Posts: 2,278
Liked 61 Times on 54 Posts
Likes Given: 25

Default Cherry Mead Questions

Need some advice from some of you mead experts.
I'm making what I think will be a quick cherry mead. I did not heat or sulfite or use pectin. I'm hoping to bottle (and consume) in 3 months or so:

1 gallon cherry juice
2 lbs honey
1118 yeast w/Go-Ferm
yeast nutrients & DAP

My questions:
1. Don't know the acidity level of cherries. Will I need any acid blend?
2 I know cherries are tart. Will I need any tannin?
3. If I add raisins to secondary will this no longer be a quick mead and take 6 months or so?


__________________
Mead Lane Brewing
The liver is evil and must be punished
Poobah58 is offline
 
Reply With Quote
Old 12-14-2008, 05:48 PM   #2
hightest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Bridgeton, NJ
Posts: 434
Liked 18 Times on 7 Posts

Default

Quote:
Originally Posted by Poobah58 View Post
My questions:
1. Don't know the acidity level of cherries. Will I need any acid blend?
2 I know cherries are tart. Will I need any tannin?
3. If I add raisins to secondary will this no longer be a quick mead and take 6 months or so?
#1, I always wait until fermentation is completed before I condsider any form of acid addition, which in my case is rare.
#2) I'm curious about the association you have with tartness and the need consider adding tannin, which itself is a source of bitterness (astrigency).

Considering that I do not make "quick" mead I'm not in a position to offer comments on #3...
hightest is offline
 
Reply With Quote
Old 12-15-2008, 12:51 AM   #3
Poobah58
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Poobah58's Avatar
Recipes 
 
Join Date: Jun 2007
Location: New Milford, CT
Posts: 2,278
Liked 61 Times on 54 Posts
Likes Given: 25

Default

Thanks for your response. I have seen quite a few recipes using cherries and a few of them used tannin. I just assumed it was to balance the tartness.
I was hoping by using juice (n lieu of fruit) things would progress a little faster. I have 12 gallons of other mead aging right now but won't be bottled until next fall. I was hoping to make a quickie that could tie me over!
__________________
Mead Lane Brewing
The liver is evil and must be punished

Poobah58 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cherry Mead Recipe digdan Mead Forum 11 07-08-2011 03:48 AM
Choco-Cherry Mead, Take 2. 668 Mead Forum 6 09-25-2009 08:47 PM
My mead cherry was just POPPED!! tdavisii Mead Forum 1 06-15-2008 05:37 AM
Chocolate Cherry Mead sirsloop Mead Forum 0 01-27-2008 06:02 AM
New cherry mead questions. xpoc454 Mead Forum 10 04-10-2006 04:30 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS