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Because I could Cherry Mead

I was thinking about bringing the honey & a couple gallons of water to a quick boil, cool it to about 90, into the fermenter.  Then add the cherry base, up to 5-1/2 gal. & pitch the yeast.
Why the secondary w/ the other half of the base, more cherry flavor?
Do you think it will ferment out to be real dry or have some bit of sweet?
I'm doing this one for the lady that likes it tart, light, & sparkely

 

Or put it all in the secondary.  Normally I don't add any fruit in the primary.  I just let the yeast do it's thing on the honey for a month or so before racking onto fruit.  So say that fruit in the primary will wind up tasting funky.  If it is paturized honey there is no need to boil.  Any amount of boiling will drive off honey charictaristics.  The longer it's boiled the less honey you'll taste.  But if this lady wants a dry mead than boiling won't hurt.

 

BTW- Never used wine fruit base before. 
The can just jumped out & said "Take me home and make the Lady happy. I'm cheap & easy."

But I can't do anything until next week, all my primaries are full.  So, I just be thinkin' about it a bit.

 

There's been a noticible decline in airlock activity and my krausen sank to the bottom.  I will wait until there's no airlock activity for three days and rack to secondary.  If it's not done fermenting in three more weeks I am going to get it off the trub anyways and let it finish in the secondary.  I'll take a sample and shoot a gravity.  If it doesn't taste "dry" enough I may repitch a higher alcohol tolerante yeast and let it finish off the ferment in the secondary and let condition in a tertiary before bottling.

 

I think she's just about ready to go in the secondary.  Darn near cleared up completely in the primary but I still have a bubble in the airlock every couple minutes.It's been a tad under three weeks now, so I figure letting it go for another week or so won't hurt.

 

Gravity came back at a 1.000.......... and tasted like hell.............  So I blended it with a mead I had that was too sweet and found a happy medium.  It's in carboys now bulk aging.

 

Getting ready to bottle my version of cherry mead.  It's a low ABV, sparkly thing for the lovely lady.

I would like to prime with honey, but don't know how much to use for a 5 gal batch.  I'm sure that the % of fermentable sugar in honey is less than corn sugar, but by how much????

Does anyone know of a % of fermentable sugars chart???  I looked in all my books & couldn't find anything.

 

Well, I kinda answered my own question on the honey aspect.  According to this article, it's 95% fermentable, so I should use 5-1/4 oz for priming.  Lots of other good stuff on homebrewing with honey.

http://www.honey.com/foodindustry/resou … rewing.htm

Still would like a chart on all the fermentables, so I can convert without going to BeerTools or something similar.

 

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