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Because I could Cherry Mead
Boil size: 2g
80oz dark barley honey, 1oz Tradition hops, 1tbs crushed corriander, 3# whole pitted cherries, 1/2tsp pectic enzyme & Safe-Ale 05 yeast.
Add honey to hot tap water, dissolve and bring to boil. At boil at 1oz Tradition hops. At 30min add 1tbsp crushed corriander and 1# whole pitted cherries. At 15 minutes puree the boiling mix with hand held blender and finish out boil. Strain three times with progressively finer mesh strainers then filtered through a 100 micron filter sock. After straining and filtering add 2# pureed pitted cherries and started yeast. Siphon to primary onto 1g distilled water treated with 1 tbs sea salt and 1tsp gypsum.
OG: 1.062
Up in the air is what I will do for a secondary. I am thinking of racking onto another pound of pureed cherries and let set for 1-2 months. Then another racking to bulk age and dry hop with 2oz cascade plugs and 4oz oak chips. Then bottle and let set for a spell.
Hops in Mead? Wow. I made a mead once and didn't use hops.Recipe never called for it. It used a wine yeast also.But this sounds pretty good. Keep us posted on how it turns out. I might try making a one gallon batch of it. Sounds great.
DC
I hate sweet mead. But didn't really want to make another batch of dry. Dry meads, even spiced or fruited lose alot of the adjuncts character to the alcohol. So I wanted to make a lower AV mead with a dryish ale yeast. But how to combat the overwhelming sweetness of mead???? ADD HOPSSSSS!!!!!!!!!
I think I may just split the batch at bottleing. 1/2 I'll prime with dark DME and the other I'll let age as a still mead.
BTW... the bubblin has started... muhahahahahahahhahahahhahhahahhahhahahaaahhah!!!!!!
That was Mr. Hive's evil laugh btw
Nice! The mead I started a couple weekends ago is also a cherry mead.
Why the straining and filtration at this point if its going to be sitting on fruit?
Just curious.
Mainly to get the hops out. That and I have had bad luck letting boiled fruit go in the primary. But pretty descent results from straining out the boiled fruits and racking onto fresh in the primary.
PINK KRAUSEN!!!!!!!!!!!!!!!!
I was at the LHBS today & have obtained a slightly dented 46oz. can of Cherry Fruit Base ($12), intended of course for cherry wine.
BUT NO !!!!
What do you think about combining it with 5# or more of Sam's Club clover honey & fermenting with a "mead" Yeast like Red Star Cotes Des Blanc, then bottle & prime w/ corn sugar for a light sparkling cherry mead??
GO FOR IT!!!!!!!!!! That would be a simple no boil batch. Save half the fruit base and add it in the secondary.
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