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A cherry melomel. This is collaborative effort by me, Marcia, and Dick Dunn (Talisman Farms), brewed at the farm.
Yeast notes. 8 g D-47 yeast. Rehydrated and pitched at brew time.
Brew notes. Weighed honey into the kettle and added about 3 gallons of boiled tap water. Heated to 160 F, put the must chiller in the kettle and maintained that temperature for 15 minutes. Then used the must chiller to cool and poured into a bucket with the cherry concentrate. Topped off with previously boiled tap water. The must was at about 90F when the yeast was pitched. Stored with a bubble lock in the bucket lid.
February 21, 2020 - brewed a cherry melomel with Dick Dunn and Marcia. GR 1.084 (potential alcohol 11%).
April 2, 2020 - racked. GR 1.000
May 6, 2020 - racked. Quite tasty and clear. GR still 1.000
May 27, 2020 - racked to keg. Tasting more like mead. GR 1.000
June 3, 2020 - bottled.