Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

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Once you’ve completed these steps, your cherry mead must is prepared for fermentation. You’ll need to pitch your chosen yeast into the must and maintain an optimal fermentation temperature to create a delicious cherry mead. Fermentation Stages Primary Fermentation Once you've mastered the basic recipe, you can start adding fruits and spices — or you can make a cyser (apple mead) or pyment (grape mead). 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. 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. Lastly, consider incorporating additional ingredients like lemon juice, grape juice concentrate, or a vanilla bean to give your cherry mead a unique touch. These are optional, but they can elevate the flavor and give your mead a personalized twist. Choosing the Right Honey and Cherries

Spoon - Any type of spoon will work, as long as it is not wooden; wood can effect the taste of the mead and can cause other materials to be introduced to the mead. I use a plastic spoon in this example, but metal spoons work as well, just make sure it is long enough to reach the bottom of the large pot you will be using.Bottle Capper - The bottle capper will be used to cap your bottles. Here is a link where to buy a bottle capper: http://www.northernbrewer.com/shop/red-bottle-cap... First, gather and measure your main ingredients—honey, cherries, and water. While you can use any type of honey, opt for a high-quality one, like orange blossom honey, for better taste. Ensure your water is clean and pure, be it tap water or spring water. Interestingly enough, today’s mead ferments faster and tastes better than it did in the past — even the recent past. But how can a beverage that’s likely the world’s oldest fermented drink have gotten better? In the past 20 years, experimentation and the application of some winemaking knowledge has led to new mead-making methods that stress the yeast less, allow the mead to ferment faster, and help it taste better. This revolution in mead-making techniques has led to an explosion in the beverage’s popularity. Commercial meaderies — almost unheard of as recently as the late 2000s — are springing up everywhere. And hobbyists now have access to others who share their interests on multiple internet forums. This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have.

Siphon Cane - The siphon will be used to transfer you mead from the primary to the secondary. Here is a link where you can get a siphon: http://www.northernbrewer.com/shop/auto-siphon-1-... This will bring down the temperature to de-activate the yeast and will help to drop the remaining lees (sediment) to the bottom of your container. Next, let’s talk about the cherries. Both fresh and frozen cherries can be used, but it’s essential to consider their availability and quality. If you have access to fresh cherries, particularly during the cherry season, go for it – the brighter flavor will make your mead stand out. However, using pitted, frozen cherries is also an excellent option, especially when fresh cherries are unavailable or not in season. Frozen cherries often retain their flavor and nutritive properties, making them a suitable substitute.Once you have poured the yeast into the carboy, take saran wrap or your sanitized cap and place it on top of the nozzle and gently shake the mead around. The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting HoneyWine