Mead House Cherry

This is a recipe that Bob put together for the show and executed live during episode 12. Episode 13 will have secondary additions you can make to add different characteristics and flavors.

Equipment:

Sanitizer
5 gallon bucket w/lid and airlock
Hydrometer and test jar
Long handled slotted spoon or preferably a drill mounted lees stirrer
Gram scales to measure nutrients
Thermometer
Clean glass dish to rehydrate yeast in
Turkey baster to fill hydrometer jar

You can purchase the Tart Cherry concentrate from here.

Other secondary treatments can include vanilla beans, Mahlab or Dutch processed cocoa powder.

Mead House Cherry
Print Recipe
Servings Prep Time
3 Gallons 1 hour
Servings Prep Time
3 Gallons 1 hour
Mead House Cherry
Print Recipe
Servings Prep Time
3 Gallons 1 hour
Servings Prep Time
3 Gallons 1 hour
Ingredients
  • 10-12 pounds Wildflower or Orange Blossom Honey
  • 32 ounces Tart Cherry Concentrate
  • 3 gallons Spring Water
  • 71B Yeast
  • Fermaid K Yeast nutrient
  • GoFerm Protect Yeast rehydration
  • Potassium metabisulfite powder or campden tablets
Instructions
  1. 1. Sanitize all of your equipment prior to use.
  2. 2. Pour 2 gallons of spring water into your fermentation bucket.
  3. 3. Vigorously shake and add the 32 ounce jar of Tart Cherry concentrate to the fermenter. Be sure and thoroughly rinse the jar with a bit of spring water and add it to the juice.
  4. 4. Using your hydrometer, check the gravity of the juice. Dilute the juice to 1.030 by adding about 1/2 gallon of water. Make sure you mix well before taking another reading.
  5. 4. Begin adding all the honey to achieve a gravity between 1.138 and 1.154. Anything between those readings is fine. Be sure and incorporate the honey well into the must. You should be close to 3 gallons at this point, or a bit over.
  6. 5. Rehydrate your yeast in a small glass bowl according to the following; 5g Sachet - heat 125ml spring water to about 115ºF. Mix until dissolved 6.5g of GoFerm Protect 8G Sachet - heat 200ml spring water to about 115ºF. Mix until dissolved completely 10g GoFerm Protect. Keep an eye on the temperature, when it reaches 104º or lower, sprinkle the yeast over the water and let sit in a draft-free place such as inside a microwave. After 15 to 20 minutes, stir in about 4 tablespoons of must to acclimate the yeast. You need to be within 10º of the temperature of the must before pitching.
  7. 6. Pitch your yeast as soon as the temperature is within 10ºF. Stir it in gently.
  8. 7. Place the lid on the fermenter and insert the airlock. Your nutrient schedule is as follows: At 24 hours - dilute 3g of Fermaid K in 50ml of spring water and add to must. At 48 hours - dilute 3g of Fermaid K in 50ml of spring water and add to must. At 72 hours - dilute 3g of Fermaid K in 50ml of spring water and add to must. At Day 7 or 1/3rd sugar break, hours - dilute 3g of Fermaid K in 50ml of spring water and add to must.
  9. 8. After 4 weeks, rack to a clean, sanitized 3 gallon carboy.
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