Pull the leaver on the siphon and you will be able to fill your bottle. Repeat this step until all the bottles are filled or your mead is at the bottom of the jar.

Yeast Nutrient: Addition of yeast nutrients, such as Fermaid K or diammonium phosphate (DAP), ensures the yeast has the necessary vitamins and minerals for a healthy fermentation. Follow the manufacturer’s instructions for the correct amount.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 Scouring the internet, we find quite a few videos, articles, etc, and even a commercial product or two, and they all are indeed, cherry mead or cherry melomel (melomel is the name for a mead made with fruit). During the fermentation process of your cherry mead recipe, you may notice sediment forming at the bottom of your fermenter. This is a normal occurrence, and it’s easy to handle. First, make sure you always properly sanitize your equipment before starting any mead recipes to minimize the introduction of unwanted particles. Mead can be enjoyed either hot or cold, so the serving temperature will depend on how you want to enjoy your beverage. Cold We recommend having a glass now, and saving a few bottles for later (this recipe will yield 4 750mL regular-sized wine bottles). You can compare the taste of younger and aged meads, and see which one you like better!

Add the pectic enzyme. It will further help to break down the fruits and get better extraction out of the fruits. This step is optional, and you can skip it if you like. Let us know in the comment section which recipe do you think is better. And if you find this article helpful, share it with your friends and fellow mead makers. Mix the yeast nutrients and DAP together, and put the mixture in a labeled zip-close bag (or any other convenient, resealable container). The suggested serving of mead will usually depend on the strength of the product in question, as the alcoholic strength can range from 3.5% ABV to more than 18%. Our Lyme Bay meads range from our 4% sparkling mead (which comes perfectly portioned in our cans) to our 14.5% bottles of Traditional, West Country and Waking The Demon meads – the latter made especially for the band Bullet For My Valentine. Mead is terrific plain. But for me there is something absolutely spectacular about a mead when you add fruit to it and let it ferment those wonderful fruit flavors. In this tutorial I show you how to make a fruit mead or what we call a cherry melomel.Let it cool completely to room temperature then pour the whole mix into your jug or your fermentation pail. It can be a challenge to get it all into the jug but use a funnel, a measuring cup with a spout or any other means necessary. Take your time and just get it all into the jug. This is why we sliced the cherries so thin. Not all of us have apiaries near us, but if you can use local honey, that's awesome, too. We love supporting our local beekeepers. After about six weeks (three if you’re making the half recipe), your mead is ready to siphon and bottle. You want to try and leave as much of the sediment behind, so you can either pour it very carefully into another container, or use a piece of tubing (like aquarium hose) to siphon it.

Don’t forget to include yeast nutrients, such as Fermaid K or diammonium phosphate, as they determine the fermentation’s overall health. Follow the recommended volume as specified by the manufacturer.This allows the water and the honey to mix together. If it doesn't seem like there is enough water in the carboy to mix the honey, then add a little bit more, but not too much. You'll need the water for later.