Sour Cherry Mead
Posted 19 April 2009 - 09:42 PM
Write ,me a recipe if you please, for a semi dry Cherry Mel.
Posted 11 November 2009 - 01:23 PM
I have 23 pounds of pitted Montmorency cherries with 2 pounds of separated pits. I am thinking of using about 15 pounds of cherries and 1 pound of pits to 10 pounds of honey and 4 gallons of water. I am not sure of the SG of the cherries, but I think I might be getting a total SG of around 1.110. I am probably going to use my standby yeast of 71B.
With the remaining 8 pounds, I think some preserves and/or pies are in order.
Posted 12 November 2009 - 05:15 PM
15 pounds Montmorency cherries (pitted)
~12 pounds wildflower honey
3 gallons of water
4.5g Fermaid-K (SNA step 1)
4.5g DAP (SNA step 1)
10g 71B yeast
~6 Gallons total volume
I am probably going to toss the pits into secondary for a few days, haven't decided yet. I kept the pits out of primary.
My cherries were on the watery side, since Michigan had a wet summer and had been raining the entire week when I picked them.
Posted 04 December 2009 - 01:46 PM
Posted 04 December 2009 - 01:55 PM
When I did the dark cherry mead last year, I added some chocolate powder. For the nibs, maybe just toss them into secondary for a few weeks to a month?
Posted 05 December 2009 - 09:56 AM
For the nibs, maybe just toss them into secondary for a few weeks to a month?
Listening to the Lagunitas episode of the BN Session, the guys from Lagunitas were talking about cocoa nibs. They said the nibs are absolutely coated in all kinds of bacteria, so you may think of some way to sanitize them. Maybe a vodka soak or something. I forget what they said they did.
Posted 06 January 2010 - 12:51 AM
Posted 11 April 2010 - 11:59 AM
What'd you come up with on the tartaric issue ? mine is pretty sour, and when sweetened it tastes like ludens cough drops, dammit, what to do.
I pulled a sample today, and it is a little underwhelming in the aroma and taste. It is also a little flat. I think I will get some mahlab from Penzey's and then I'm going to titrate to see what I can do about the TA.
Posted 11 April 2010 - 12:27 PM
I have a feeling I'm going to have to add some acid blend, but my sweetness level is pretty good. I will update in a month or two when I do titrate.
Posted 13 June 2011 - 12:02 PM
Posted 13 June 2011 - 01:37 PM
I'm not sure about primary v. secondary. I think the cherries were a bit on the watery side, because they had a wet summer that year. So, because I didn't want to guess and be wrong with the gravities, I just did everything together in primary. It had good cherry flavour/aroma last year. I haven't tasted it since then because...
Would you still recommend adding the fruit to primary? Also do you think it would be possible to crack open the pits and grind up the seeds to make mahlab?
I have to get back to you on the pits. I've been working with a chemist at UC Denver to analyze the mead for cyanide and amygdalin derived from the addition of cracked pits. My reasoning was like trying to do a mahlab addition with the pits. The results of the tests show that I have about 0.72 mg/750ml of amygdalin and 0.67 ppm of free cyanide. To give perspective: people that believe amygdalin cures cancer will ingest over 1500mg per day. However, the EPA Clean Water Act has a MCL of 0.20 ppm for free cyanide in the drinking water standards. I also have 2.0 ppm of various cyanogenic compounds in the mead, but there is no standard on total cyanide, just the free cyanide. I guess there are a decent amount of cyanogenic compounds that are not harmful. So, I would probably advise against cracking the pits. I'm still not sure what I'm going to do with mine. I don't want to dump it necessarily, so I might blend it to dilute the concentrations.
Posted 13 June 2011 - 01:44 PM
Posted 13 June 2011 - 01:49 PM
Posted 13 June 2011 - 02:28 PM
Posted 13 June 2011 - 02:50 PM
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