Totally Excellent Cherry Mead
mead, melomel, cherry mead
Source: Rodney Boleyn (firstname.lastname@example.org),
r.c.b., August 14, 1995
This weekend I had the rare opportunity to taste a batch of
10-year-old cherry mead! It was probably the smoothest, yummiest
liquor I've ever had the pleasure of tasting. The person who let me
taste it got it from "this crazy old guy in my neighborhood", who
apparently has been homebrewing since prohibition days. It was very
sweet, presumably due to the bread yeast, and had just a hint of
cherry flavor, but a beautiful rouge color. After 10 years, there
were no weird yeast flavors or anything, just pure drinking
Anyway, my friend had some details about the production, so I thought
I'd pass it along in case anyone wants to try it. This is apparently
a 2 to 3 gallon recipe....
Ingredients: (for 2-3 gallons)
- 2 gallons water
- 12 pounds (approx 1 gallon?) fresh honey
- bread yeast
- 2 buckets of cherries
Let ferment a while (I got the impression the primary ferment
was allowed to go a couple weeks)
Add "2 buckets" of cherries (Again, the impression was about 2
half-bushel baskets). Preparation unknown, but probably minimal.
Also, I'd say these were sweet cherries, not sour.
Let ferment on cherries for 3 days. Rack off.
Age 10 years before bottling.