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
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?