Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

Product Information

Mead-makers have found two additional variables that have slowed many traditional mead fermentations: low potassium levels and low pH. Honey is rich in sugars, but low in other nutrients. Most yeast nutrient formulations deliver an appropriate amount of nitrogen for the yeast, but the yeast can still require more potassium. In addition, if the initial must has a pH below 3.5, it can stress the yeast and lead to a sluggish fermentation. The grapes and cherries in the Erik the Red Cherry Mead recipesupply not only flavor and color, but also trace nutrients and pH adjustment. The grape juice provides trace nutrients for the yeast, which is adapted to growing on grape juice. And, in addition to adding more trace nutrients, the cherries will raise the pH of the must if it’s lower than their pH. The pH of fresh cherries varies, but is frequently 4.0 to 4.5.

This is a great time to start tasting your mead, it's still a little long but you'll get an idea for what it'll taste like after aging. First, gather and measure your main ingredients—honey, cherries, and water. While you can use any type of honey, opt for a high-quality one, like orange blossom honey, for better taste. Ensure your water is clean and pure, be it tap water or spring water. I then took a hydrometer reading on both gallons I made. The first gallon came in at 1.130, or a potential alcohol of 18.3%. The second came in lower at 1.104, or 13.5% potential. Surprisingly the first gallon finished faster than the second. After a few weeks, you'll have a deliciously alcoholic (usually 10% to 12% ABV) honey wine on your hands!

Over the next few weeks the fermentation will slow down, and most of the solids should settle down into a sediment layer on the bottom. 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. Is there a specific type of glass that you should drink mead from? Well, the suggestion is often to enjoy cold mead from a clear, stemmed wine glass (one for white wine or port) and hot mead in a whisky glass. However, if you want to channel your inner Viking and drain your mead from a drinking horn, we won’t stop you! What Is the Suggested Serving of Mead? Bottle Caps - There are many different kinds of bottle caps that you can buy. I just buy the standard bottle caps; the type of bottle cap does not matter at all unless you are dealing with items that can explode and this is not one of those cases. Here is a link of the bottle caps that I use: http://www.northernbrewer.com/shop/fermenters-fav... Alternatively, you can use Starsan to sterilize – this is a no-rinse sanitizer, you use one ounce per five gallons of water. Again, make sure to air dry.

Ultimately, the key to a successful cherry mead is patience and experimentation. As you become more experienced and confident in your mead-making skills, feel free to tweak your recipe and try different combinations of ingredients to create a unique and personalized flavor profile that suits your taste preferences. Capping and Bottling If you’d like to bottle your mead for storage outside of the fridge, you can find out how to do that here. Let it cool completely to room temperature then pour the whole mix into your jug or your fermentation pail. It can be a challenge to get it all into the jug but use a funnel, a measuring cup with a spout or any other means necessary. Take your time and just get it all into the jug. This is why we sliced the cherries so thin. Mix the yeast nutrients and DAP together, and put the mixture in a labeled zip-close bag (or any other convenient, resealable container). This is a semisweet melomel, or fruit mead, flavored with cherries, that finishes around 12 percent alcohol by volume (ABV). It’s a great mead for beginning mead-makers, because the added fruit avoids many of the problems associated with making mead from only honey.It can be made with different types of honey, depending on the flavor you want to achieve. You can also infuse your mead with fresh fruit, herbs, and spices (lavender-infused mead is pretty lovely) — so the possibilities are really up to you. All the Equipment You’ll Need If you absolutely have to, you could use 1-2 t of standard bread yeast, but if you can find a brewing yeast you’ll wind up with a better flavor.

It makes a bright, pretty mead that’s great as a summer drink... which is good, as it’ll be best after it’s been 8-12 months since starting the batch. Siphon Hose - I use a 3 foot siphon hose in this instructable. I recommend not going any smaller than 3 feet because it can cause unwanted air to enter your mead when transferring the mead to the secondary fermenter. The larger the siphon hose, the better. Here is a link where you can buy a siphon hose: http://www.northernbrewer.com/shop/5-16-id-siphon... This additional sugar can help to draw out additional flavor - after 24hrs, the frozen berries will have macerated with that little bit of sugar to make a dark red syrupy liquid which will make a delicious cherry mead after fermentation! After the water is added to the carboy, wash your hands with non-scented soap and dry them off with a clean towel. Do not use the towel that you are using to set items on. There are several ways to pitch yeast. I use the dry pitching method but others like to prepare their yeast a day before hand. Either method works, but I will be talking about how to dry pitch your yeast.

This is not cleaning the equipment, it is sanitizing the equipment so no stray yeast or bacteria can contaminate the batch. Mead can also be enjoyed warm up, and it makes for a warming treat when the weather starts to get colder, particularly when we have varieties such as Christmas Mead for you to enjoy. The ideal temperature for serving hot mead is 50 – 55°C, but you should be careful not to overheat it. If mead reaches 60°C or above, it will start to foam and then rapidly lose flavour, leaving you with an unpleasant taste in your mouth! Pour saucy liquid from your pot onto the strainer and funnel to transfer the liquid into the gallon fermentation container.

Not all of these materials will be needed initially; they will be used in later steps. I will specify which items won't be used right away which will give you time to get them if you do not already have them. If you do not have an item, I would recommend buying it, although some items are optional. If you have a local home brew store nearby, I would recommend supporting them and buying all the materials there. Otherwise buy online; one company that I trust is Northern Brewer. I have been buying from them for several years and they are always trustworthy. I will supply links for ease of access for those of you that do not have a local home brew store. Wait 7 days, then taste-test. After 7 days, take a very small sip of your mead. Right now, the yeast haven’t been separated from your mead, so it won’t taste amazing just yet. Once you have poured the yeast into the carboy, take saran wrap or your sanitized cap and place it on top of the nozzle and gently shake the mead around.Using the auto siphon, transfer the cherry mead from the secondary container into each bottle, leaving about half an inch of headspace at the top. The bottling tool will help control the flow of mead and ensure consistent headspace in each bottle. If a funnel is necessary, place it at the mouth of each bottle to minimize spillage. For your first taste, you should slowly drink your first mouthful and try to isolate the individual flavours which come to mind. Roll the mead around your mouth so it covers all parts of your tongue, and then swallow. This part is called the ‘body’. Mead is wine made out of honey and water. If you can imagine the floral hints of honey without all the sweetness — that's a bit what mead tastes like. But it can be as sweet or as dry as you'd like! Age your mead. The character of your mead will change significantly as it ages. This is especially important with mead! Lastly, consider incorporating additional ingredients like lemon juice, grape juice concentrate, or a vanilla bean to give your cherry mead a unique touch. These are optional, but they can elevate the flavor and give your mead a personalized twist. Choosing the Right Honey and Cherries