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Old 01-19-2009, 03:39 AM   #1
Jan 2009
Posts: 50

Made this a few years ago. It's delightful, still have a bottle or two left.

1) pick and stem enough Morello-type cherries to fill a 5 gal. carboy. Leave pits.
2) Add honey and water to 1.140 to fill.
3) Pitch Wyeast Sweet Mead.

Rack, sulphate, condition, bottle in clear splits.

Makes a beautiful brighter, transparent red beverage with complex flavors, quite strong.

Good way to use up cherries without much labor since the harvest window is short.

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Old 01-19-2009, 10:43 PM   #2
DragonTail's Avatar
Jan 2005
Genoa City, WI
Posts: 3,379
Liked 9 Times on 6 Posts

Not really a Cyser, no cider.
Sounds good though.
Did you "crack" the cherries?
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

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Old 01-19-2009, 11:06 PM   #3
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Melomel is the fruit based mead. That seems like a ton of cherries, do you have any pictures, I would be curious of the color.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 01-20-2009, 01:41 PM   #4
gratus fermentatio
gratus fermentatio's Avatar
Jun 2008
Posts: 12,347
Liked 2649 Times on 1458 Posts

Have you tried this recipe without the pits? I'm curious to know just what difference(s) in flavour(s) would be. Regards, GF.

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Old 01-20-2009, 06:40 PM   #5
Jan 2009
Posts: 50

The cherries went in whole after a brief rinse and some picking over to remove stems and any rotten fruit.

As for terminology, I note that there is lack of agreement on exactly what each term means. A Melomel by any other name is still just as nice.

I think the pits are part of the source of the flavor and so it would be counterproductive and labor intensive to remove them.

And yes, it is a lot of cherries. The cherry flavor comes through. I'll try and post some pics.

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