Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

Product Information

Now that your one gallon carboy is clean and your honey is warmed up, you are ready to pour the honey into the one gallon carboy.

If you are drinking cold mead, it is best served at 12 – 16°C, as this is when the best tones of the drink are revealed. To get it to this temperature, store your mead in the fridge and before serving, allow it to sit in the glass for a few minutes at room temperature. It will not reach room temperature in that time, but it also won’t be too cold. 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.A great way to do this it simply to pop your mead in the fridge! Keep it in there for at least two days. The cold forces any leftover particles to fall to the bottom of your container. But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: Look 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. When the temperature in your fermentation jug has dropped down to no more than 105°F (any hotter and you could kill the yeast), add your spices, raisins, and yeast/oj mixture. Top off the jug with cool water until it is 1″– 2″ below the top. The Erik the Red Cherry Mead recipe was formulated to have a high probability of delicious success for a beginning mead-maker. If you follow the instructions closely, you’ll have a wonderful mead to drink in a couple of months. Here, I’ll cover the process in detail and explain some of the differences between old-school mead recipes and more modern formulations. Clean Up Your Act

I like to use 1-gallon glass jugs that used to hold apple cider, but you could use a 1- or 1/2-gallon plastic milk or water jug just as easily. Here, we have looked at how to enjoy mead, from serving size suggestions to drinking temperature, and even the glassware you are best to enjoy it from! What is Mead? 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. When using fresh cherries, I HIGHLY recommend getting a cherry pitter, if you don't already have them. Even if this batch of wine is the only time you'll ever be pitting cherries, it's worth the investment - makes life so much easier. This one is the model we have, I love it! Yours may not look exactly like what I’ve pictured, but it should work the same – you insert it into the stopper and add water to a line marked somewhere on the plastic.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. This is not cleaning the equipment, it is sanitizing the equipment so no stray yeast or bacteria can contaminate the batch. Swill the mead around slightly and inhale to experience the balance of tones and the unique aroma that comes with the beverage. It will not be a one-sided fragrance, but rather a variety of tones. Different ingredients used in the flavouring of the mead will also add new layers to the scent.

After pressing a conventional wine, the pressed fruit (called “pomace”) often has some color, flavor, and other “goodies” left in it. By adding water, sugar, and acid, you can make a light bodied enjoyable wine. That’s the way I’m going to make cherry mead.Bottling Wand (optional) - The bottling wand is helpful when bottling your mead; it allows for a clean and easy bottling process. However, you can bottle without the bottling wand; this requires you to pinch off the siphon hose at the top to prevent from spilling your precious mead. Here is a link where you can buy the bottling wand I have: http://www.northernbrewer.com/shop/spring-tip-bot... By omitting the boiling step, the color of the mead stays light, and delicate honey aromas aren’t boiled off. Not boiling also obviates the need to cool the entire volume of must. In dump-and-stir meads, contaminating microbial growth is rarely a problem. This is due to the low pH of the initial honey-and-water mixture, and also the presence of antimicrobial compounds in honey. Feed the Yeast