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Cherry extract flavoring in mead

I'm considering one of those $5 bottles of cherry extract flavoring...the kind they put in with beer kits and such, with no sugars, just flavor essence. My problem is that I have a cherry Mel that I added nine whole pounds of tart cherries to...my fatal mistake may have been that I only gave it a little over two weeks with the cherries (I REALLY needed the carboy!), and that the mead had stuck kind of sweet, in the 1.040 range. I racked it, and it restarted fermenting, and now went dry. So its got a lovely rich color from the cherries but not that much aroma or flavor. I was thinking of making a cherry extract liqueur myself using vodka and cherries to extract more flavor, and then I realized...that is exactly what the cherry extract from NB is, except much cheaper and already done. Should I toss one of those things in the mead to bolster its cherry-ness? I know it isn't as "natural" as it should be, but I was hoping to have a slightly more potent cherry zing to it. It is naturally flavored though.

Regards!!

 

I've done just that- One 2 oz. bottle in a 5-gallon batch of show mead. The cherry flavor was subtle but it ended up to be one of my favorite meads. I will definitely do it again. One other note- I egged it and the carbonation really turned it into something special. Not always the case with meads.

Try it!
Good Luck

 

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