Tart Cherry Melomel
Unleash the wild flavors of summer with Arya’s Sour Cherry Mead. This enchanting blend of tart cherries and rich honey creates a uniquely refreshing beverage that's perfect for sipping on warm evenings or sharing with friends. Crafted through a simple fermentation process, this mead captures the essence of homemade craftsmanship and indulgent taste.
ingredients
- 2 lb honey
- 2 lb fresh (or frozen and thawed) tart/sour cherries
- 1 packet sweet mead yeast or Lalvin D-47
- 1 gallon of spring water
- 5 tsp pectic enzyme
steps
- 1.
Start by sterilizing all equipment to ensure a clean fermentation process.
- 2.
In a large pot, heat 1 gallon of spring water until hot, but not boiling, then remove from heat.
- 3.
Stir in 2 lb of honey until thoroughly dissolved, creating your must.
- 4.
Allow the mixture to cool to around room temperature.
- 5.
While cooling, clean and pit the cherries before adding them into the fermenter.
- 6.
Once the must has cooled, pour it into a sanitized fermentation vessel over the cherries.
- 7.
Add the pectic enzyme to help with cherry flavor extraction and clarity.
- 8.
Sprinkle the sweet mead yeast over the must without stirring and seal the fermentation vessel with an airlock.
- 9.
Place the fermenter in a cool, dark place, ideally around 65-75°F (18-24°C).
- 10.
After about 1-2 weeks, check the fermentation progress; once bubbling has slowed, it’s time to siphon into a clean container, leaving sediment behind.
- 11.
Allow the mead to clear for another few weeks, sampling as it ages to achieve your desired flavor.
- 12.
Once satisfied, bottle your mead and let it age for at least 1-3 months before enjoying.
