Bourbon steeped sour cherry mead.

[Jon Julius]

Has anyone used bourbon steeped sour cherries in a mead? I'm looking for dlsome input for a future brew.

 

[Shine0n]

I've not but wouldn't it be best to use a barrel or cubes to achieve that "bourbon" profile?
I would think the higher abv would suck most of the flavors from any fruit in short order and render them useless for any type of flavor unless you use the bourbon itself after maceration.

 

[Jon Julius]

I think you hit all valid points. The reason I asked the question is that I'm going to steep some cherries in boubon to flavor the bourbon. The cherries that are left after steeping are quite delicious. I can see your point about a lot of the flavor being pulled out. I just don't want any to go to waste. I will use some, with added fresh to get the desired taste. I think adding some maple syrup in the plan too.

 

[Shine0n]

Mmmm, maple, bourbon cherry sounds freaking delicious.

 

[Jon Julius]

I does sound good in theory. Only time will tell.

 

[Jon Julius]

Next weekend we are making it...while doing a bourbon barrel aged stout. Fun Sunday planned.

 

[Jon Julius]

Made the first run today. Used 1 cup tart cherry juice, and a half cup bourbon steeped cherry juice. 2 lbs honey. 1 lb bourbon barrel aged maple syrup. Zest of 1 lime.

Black tea.

 

[JDWebb]

I have a half gallon mason jars full of sweet cherries and bourbon. It's been sitting for about 4 weeks. I sampled a bit, and it's terrible. I suggest adding each separately to better control the flavor. Add your bourbon to taste then let it sit on some crushed cherries and oak.

 

[Jon Julius]

I steeped the cherries for 6 days, and tart cherries stand up to the bourbon pretty well. I the used an immersion blender to juice them. Filterd the juice throw a strainer. Did the same to juice the non- steeped cherries. Certainly got the flavors I was looking for. Now time will tell if the finished pruduct will taste good.