Since batch 188 was so incredibly delicious, we're brewing another, similar cherry mead. For now, unless a better name emerges, we're calling it Very Cherry Melomel.

Ingredients in this batch

  • 2 gal. Cherry Bay Orchards 100% Montmorency Cherry Juice.
  • 2 gal. Cherry Bay Orchards 100% Tart Cherry Juice.
  • 3 qt. Specially Selected 100% black cherry juice.
  • 10 lb. Kirkland wildflower honey.
  • ¾ tsp. Wyeast beer nutrient.
    • Note: No SNA planned for this batch: hopefully, the fruit juice and fruit have enough nutrients for the fermentation to complete just fine.
  • 1 pouch (5g.) Lalvin K1V-1116 dry yeast, rehydrated in ⅔ c. tap water at 95℉.

Procedure

Poured some of the cherry juice out of the first bottle and into the bucket. Poured in some honey, agitated until it was mixed, and repeated, mixing honey into juice and pouring it into a six-gallon bucket. Added yeast nutrient, then added rehydrated yeast, which had been rehydrating during the procedure. Popped on a fermentation lock.

Brew date: 23 August 2023.
(Measured) original gravity: 1.101.