Beer Brewing, Wine Making, And Spir
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Cherry Mead
Return to DiscussionsA buddy of mine has been messing around with brewing Mead at home for a while now. I've been helping him for about a year or so, and in that time we have had good and bad batches. Also, we have had to learn quite a bit on the fly. This however has lead up to our current project. A cherry mead that has been ageing for about 9 months. I'm really looking forward to it, but doubt it will beet out my Bluberry Mead from last year.
both the Cherry and Blueberry sound quite tasty
Gotta agree with this. I have never done a mead and they always sound interesting. I am not usually patient enough to ferment anything for that long. Many areas have home brewer groups nearby. They are great for feedback. Also, they tend to be VERY well informed on brewing. Good luck with that mead!
Does the intense sweetness of brewing mead with that much honey ferment out, or does the mead end up being a really sweet drink? Where do you find honey in that quantity? Sounds interesting.
I just finished a mead called Zombie Killer by Nektar. It is a cherry mead and not a great one. All the meads I remember having have been sweet but not overly so. Apparently a lot of that sweetness does ferment out. I think a lot of honey is required and it is kind of expensive. Maybe the original poster can let us know how much is required.
The sweetness does entirely depend on how long you let it ferment, age, and of course dependent on how much honey you use. The thing with mead is, everyone does it differently. I will try to remember how much we used for that particular batch, it was quite a lot(and honey is expensive...to answer another question). We tend to stock up on honey when we see it on sale. As of right now i have 3 68oz jugs from Sam's that i picked up on sale.Someone asked if mead is syrupy, I am guessing you mean the thickness? If so, yes. Mead is a honey wine, so it tends to be stronger through fermentation, and thick due to the honey.