A cherry melomel. Marcia was cleaning out her freezer and gave us more of the cherry juice used in Cherry Squared so we made another mead with it.
Yeast notes. 8 g D-47 yeast. Rehydrated and pitched at brew time.
November 14, 2022 - Weighed honey into the kettle and added water. Heated to 160F, stirring until the honey fully dissolved. Put the must chiller in the kettle and maintained that temperature for 15 minutes. Once the must was cooled down to about 100F, the chiller was removed and the cherry juice added. Then it was poured through a funnel into a carboy and topped off with water. The must was at about 78F when the yeast was pitched. Stored with a bubble lock. SG 1.085 (potential alcohol 11%).
January 11, 2023 - Racked to a clean carboy. SG 1.006
March 9, 2023 - Racked to keg. SG 1.006
April 5, 2023 - Bottled.
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