Batch #262: (untitled cherry mead)
- Status
- Primary Fermentation
- Batch Size
- 1 gal
- Starting Gravity
- 1.13
More explorations of summer fruit meads
- a mix of clover, wildflower, and blackberry blossom honeys
- ripe Lapins cherries from Collins Family Orchards
Most Recent Update
Pitched yeast
- 5g Lalvin 71B wine yeast
- ½ tsp yeast nutrient
Measured the initial gravity to be 1.130 (so potential final ABV of 17.41%). That’s way higher than I would’ve guessed, so the cherries must’ve given up a ton of sugars. It’s unlikely the yeast will manage to consume all of the sugar, but technically possible (71B is rated for up to 15% ABV, but has been reported to survive up to 18%). I might have to split and dilute this batch, but for now I’ll just watch it.
Pitched yeast and nutrient.
Full Log
Mixed must
- 3 lbs mixed clover, wildflower, and blackberry blossom honeys
- 3 lbs Lapins cherries, frozen and thawed
- 2706ml bottled spring water (~.69 gal)
- 1 campden tablet
- ½ tsp pectinase
While I was putting the peaches away, I figured I’d do the same with the cherries I bought at the same time.
I’ve read that sweet cherries can get a little medicinal in meads, so I expect to need to adjust the flavor with oak, powdered acids, or both.
Pitched yeast
- 5g Lalvin 71B wine yeast
- ½ tsp yeast nutrient
Measured the initial gravity to be 1.130 (so potential final ABV of 17.41%). That’s way higher than I would’ve guessed, so the cherries must’ve given up a ton of sugars. It’s unlikely the yeast will manage to consume all of the sugar, but technically possible (71B is rated for up to 15% ABV, but has been reported to survive up to 18%). I might have to split and dilute this batch, but for now I’ll just watch it.
Pitched yeast and nutrient.