Tart Cherry Melomel
Montmorency cherries give a deep red mead with real acidity and an almond-like finish from the pits.
Tart Cherry Melomel is a semi-sweet melomel made with wildflower honey and Lalvin 71B yeast, fermented from an original gravity of 1.105 to 1.015 for about 11.8% ABV. It is drinkable in 6–12 months.
- Original gravity
- 1.105
- Final gravity
- 1.015
- ABV
- 11.8%
- Drinkable in
- 6–12 months
Ingredients
Amounts are for a 1-gallon batch.
| 2.5 lb | Wildflower honey |
| 3 lb | Tart cherriesPitted or lightly crushed with pits in. Frozen is fine. |
| to volume | WaterTo 1 gallon total, not counting fruit. |
| 2.5 g | Lalvin 71B yeast |
| 3 g | Fermaid-OStaggered over four additions. |
| 0.5 tsp | Pectic enzymeHelps the fruit release juice and keeps the mead from hazing. |
Method
Prepare the fruitThaw the cherries into a mesh bag in the fermenter. If leaving pits in, crush lightly without cracking them.
Mix and measureAdd the dissolved honey, top up, and take a gravity reading.
Pitch and feedPitch at 64–68 °F. Add nutrients at 24, 48, and 72 hours and at the 1/3 sugar break, degassing gently each time.
Pull the fruitRemove the cherries after 7–10 days.
AgeRack and age at least 6 months. Tart cherry needs time for the acidity to round off.
Brewer's note. Tart cherry juice concentrate (no preservatives) works too: about 8 fl oz per gallon in place of whole fruit.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.