Sour pie cherries do make a cherry good mead.
5 grams Red Star Pasteur Champagne Yeast was started September 10, 1996 in 1 cup honey mixed with 1 cup Eldorado Springs water.
September 12, 1996 - Honey mixed with Eldorado Springs H2O and heated to 180 F for 10 minutes. Added Irish Moss and skimmed scum. Kept hot for 10 minutes. Heat was turned off and we added the acid blend, yeast nutrient, and cherries. Let it sit for 20 minutes. Cooled to 85 F and poured it into the plastic primary. Pitched yeast at 84 F and added water to make 5 gallons. Stored with bubble lock.
August 19, 1996, Racked, SG 1.004 @ 65 F
January 23, 1997 - 3/4 c corn sugar boiled with 1 c water for 15 minutes. Cooled and poured into bucket. Mead racked into bucket with sugar, and then bottled.
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