Cherry Melomel

Source: Ric West
Recipe added: 02/02/99

I used White Labs yeast for this batch. They make an excellent yeast in both sweet and dry. If you can find it or have it ordered for you, do it. No starter to make and it works great. Since my wife doesn't like a dry mead I choose the sweet version. This batch fermented in 3.5 weeks. I thought the yeast went bad on me at first but the hydrometer doesn't lie. it had avery tart taste at first but this aged out in about 3 months. I can't wait to try it at a year, if it lasts that long. Enjoy


Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1125
Finishing Gravity: 1011
Time in Boil: 0
Primary Fermentation: 1 week
Secondary Fermentation: 2.5 weeks



Bring 1.5 gallons of water to 180 degrees. Add honey and skim any scum that floats. add cherries and nutrient. Hold at 180 for 30-45 mins. add tea and Irish Moss 5-10 mins before removing from heat. pour into primary and add 2 gallons of ICE COLD water. let cool to 75-80 degrees. add pectic enzyme. areate and pitch yeast. Rack to secondary in 1 week. was finsihed fermenting in 3.5 weeks total time. bottle and age for at least 3 months, enjoy.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.