Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

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Pour saucy liquid from your pot onto the strainer and funnel to transfer the liquid into the gallon fermentation container. Age your mead. The character of your mead will change significantly as it ages. This is especially important with mead! This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have.

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.Warm the honey up to about 90 degrees by sitting its container in warm water. Once that is warm, warm up approximately 9/10 gallon filtered water to about 90 - 95 degrees. Add the warmed honey to an empty sanitized glass gallon jug. Then add the warmed water to the jug, leaving enough room to add the cherries. Once the water is added, cap the gallon and shake vigorously to mix the honey and water. This may take several minutes as the honey must be mixed in thoroughly. 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. 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?

Making Mead: A Complete Guide to the Making of Sweet and Dry Mead, Melomel, Metheglin, Hippocras, Pyment andCyser 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. Bottle Capper - The bottle capper will be used to cap your bottles. Here is a link where to buy a bottle capper: http://www.northernbrewer.com/shop/red-bottle-cap... This tutorial is a bit more advanced than my regular tutorials. This particular recipe is for someone that is a tad more advanced in mead making - or... a person who wants to make a really fine mead and is willing to spend a few dollars. And by a few dollars I mean maybe an extra twenty dollars for a variety of chemical that are important in the process of mead making. Next, prepare your cherries. You can use either fresh or frozen, but make sure they are pitted. Tart cherries work well for complex flavors, while sweet cherries provide a richer taste. Weigh out the correct amount, keeping in mind that 2-3 lbs is generally suitable for a 1-gallon batch.Take your 1 gallon carboy and fill it about half way with water. I say half way because with 1 gallon batches everything will be smaller. After it’s half way full, take your 3 lbs of clover honey and pour it in. Return your mead to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage. 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. After you have cold crashed your mead, it is time to bottle and age. This step varies with the size of mead you are making, but since we are just making a 1 gallon batch the mead will be ready to be bottled in under 2 months.

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. Living here in Hamilton - kind of in a “Fruit belt” - has spoiled us rotten when it comes to fruit. Fresh local peaches, apples, cherries, plums, pears, and more! 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 There’s plenty of yeast in the pomace, so no need to pitch any more. I noticed signs of fermentation the same day. The CO2 from fermentation will push the fruit to the top. This is called a cap, and you need to stir it in every day. If you’ve every heard a winemaker talk about “punching down the cap,” this is what he was talking about.

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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!