Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

Product Information

If you’d like to bottle your mead for storage outside of the fridge, you can find out how to do that here. Skim off any foam that rises. These are impurities. The real purpose of this isn't to sanitize the honey and water. It is to get a nice homogenous mix of honey and water, draw out the flavors of the honey and of the cherries. As I stated in the first step, make sure that your cherries are thawed for this section otherwise it will be rather difficult to crush the cherries. If you forgot to crush the cherries, simply run the frozen bag under hot water for a couple of minutes or put them in a warm bath. As discussed you can enhance the flavor profile of your cherry mead, by experimenting with various components, such as yeast selection, honey, and cherries’ quality. For a richer taste, consider using a high-quality honey with a distinct flavor, such as orange blossom or wildflower, instead of generic store-bought honey. Additionally, carefully select the cherries you use, making sure they are fresh and flavorful. Both sweet and tart cherries can create unique flavor profiles in mead.

In a large pot, heat roughly 32 ounces of water to about 110 degrees Fahrenheit. Pour the honey into the pot, and stir until dissolved. Pour the honey water into the fermenter, and then add enough additional water to reach the 1 gallon mark. I personally kept going until all the cherries were crushed, which took sometime. The more crushed the cherries are, the more juice you'll get from them. The more cherry juice, the more cherry flavor your mead will have. Additionally, the variety of cherry can alter the taste of your mead. For a more tart profile, opt for sour or red tart cherries. On the other hand, if you prefer a sweeter mead, you can use dark or Bing cherries. Remember to balance the sweetness of your cherries with the type of honey you choose; a more neutral honey works well with sweeter cherries, while a flavored honey like orange blossom pairs nicely with tart cherries. The Must Preparation Honey Dilution We hope you enjoy this recipe for basic mead — be sure to experiment with different flavors and ingredients to find what works best for you. Mead is a really versatile drink, and meadmaking is truly an art. Don't be afraid to get creative, and happy brewing!

Heat, Melt, Mix

This recipe is not a lot of work but it will take you two days. On the first day you mix it up and on the second day you pitch the yeast into it. Want to use some other kind of fruit? Simple! Just use a pound of your fruit of choice. If you use some kind of a citrus fruit then don't add the orange juice!

Aging your homemade cherry mead is a vital step in achieving a tasty and well-balanced end product. The flavors meld and mellow during the aging process, resulting in a smoother, more sophisticated mead. Generally, the longer you age your mead, the better it will taste. The final core ingredient is yeast. Choosing the right one is crucial for a successful fermentation and balanced final product. Consider going with a competitively-used wine yeast like Lalvin D-47. The flavours of the mead can and often will develop with every sip, and you will notice this most after swallowing and exhaling – known as the ‘tail’. The more sips you take, the more the flavours and sensations develop. GlasswarePour saucy liquid from your pot onto the strainer and funnel to transfer the liquid into the gallon fermentation container.

Besides water and (optionally) a bit of your tea of choice for flavor, you'll also need honey! The type of honey you use will partially determine the flavor of your mead. Feel free to use a flavorful honey, like clover or orange blossom — you'll be able to taste the delicate flavors of the honey in your wine. Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!

Back Sweetening Your Homemade Black Cherry Mead

Let us know in the comment section which recipe do you think is better. And if you find this article helpful, share it with your friends and fellow mead makers. The biggest thing about this recipe will be getting good cherries and having the patience to cut them up into halves. It’s annoying, but really leads to drawing that cherry flavor out of them.