Source: Collin Parker
Recipe added: 04/15/97
Do not boil your honey, you loose the flavour of the honey which is what mead is all about, right? Use 150 - 200 ppm SO2 to sterilize the must.
Let it age, it only gets better with time. Put off trying this one till its one year old.
Let me know what you think. I LIKE IT!!!!
Recipe type: Other
Batch Size: 23 liters
Starting Gravity: 1.116
Finishing Gravity: 1.006
Time in Boil: none!!!
Primary Fermentation: 10 gallon plastic primary
Secondary Fermentation: 23 liter carbouy
Additional Fermentation: 23 liter carbouy
- 17.6 pounds of raw honey
- 1 can of crushed cherries - cherriy wine kit from the Vineyard.
- 1 bottle of Fructal - concentrated cherry juice from Slovenia
- 45 grams Acid Blend
- 1 tblspn. Yeast Energizer
- 2 tablspn yeast nutrient
- 1 package Pectic enzyme
- 1 pack Lalvin #1118 yeast
- 1 tsp. Potassium Metabisulphiite 150 ppm SO2 in Must
Dissolve honey, in primary, with warm water. heat water on stove!.
Add chemicals and sulphite, stir in well to disolve.
Add cherries and juice. Let stand in primary for two days.
Stir for 2 minutes, vigorously, three times per day for two days. this will dissapate the SO2 and allow the yeast to take over.
Pitch yeast and watch the fermentation go!!!.
Primary for ? days, until it settles enough to put it into a carbouy. Mine was 10 days @ 65 F.
Rack into carbouy and let her go.
I checked the S.G. every 5 days to make sure it didn't go dry. I stopped it in 13 days at 1.006. I added 1/5 tablet of Tannisol for 70 ppm SO2. Racked into a clean carbouy and let it clear.
Two months later it was ready to bottle. One year later i had a delicious semi-sweet melomel that was about 16%. WOW!!
It only gets better with age too!
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