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A little confused - "I just racked my cherry melomel off the dried (and now rehydrated) cherries. 1.022 gravity after back sweetening, but before addition of dried cherries." Did you back sweeten multiple times? My 5 gal batch is slowly working it's way to 1.000, and yesterday during the stir...

Really appreciate your advice. I am hoping for a really good batch, and do not want to ruin it.

Appreciate the input! My yeast will get the batch to 1.000 or under within a week. Will add the costco dried cherries (I have 60 oz) and will use 2 lbs +, soak for a few weeks, then take a SG and adjust as required? Best to finesse my way to taste? What about acid and oak adjustment if any?

Pharqart - I am researching Forum input on Back Sweetening my Vikings Blood, and found this older post. I really like the idea of using dried tart cherries, and plan on adding some to my 5 gal batch when done fermenting to dry from 1.126 OG. Then K-Meta and Sorbate treatment. You recommend...

I now understand that, and will now rack it soon and leave it for 1-1/2 months. I am learning a lot from this site on methods and procedure's, and common mistakes one can make. Yesterday a took another SG reading on a newly purchased Hydrometer, as my old tired one was off +0.003 (tried a...

Appreciate that advice. I had watched a mead video where a couple back-sweetened a batch of Dragon's Blood, and thought that was maybe a way to go for more sweetness and Tart Cherry flavor. But my batch is more like a Barkshack Ginger Mead take on Charlie P's recipe. So I will let it sit for...

Thanks! Was not sure what to do next. I will wait the 2 weeks, and take sg’s a few times. I was hoping to get below 1.000, more like .996, then backsweeten to get to 1.015.

This is a great web site, and I did a lot off research before making my first batch of Mead after 15 years or so. So I am making a batch of Ginger Mead, used 7 lbs of honey, a jar of Tart Cherry juice, and 6 lbs of Tart Puree, did the hydrate thing with the 10g of RS Prem Cuvee Yeast, and so on...