Making mead from cherries
I’ve often thought about making “second wine” using honey instead of sugar. Also called “false wine,” it’s made from the pomace of newly fermented wine by adding water, sugar and acid. I like honey, water, and acid (mead) all by itself, so using honey instead of sugar should be an improvement. That’s the idea behind my cherry mead, which I made in 2006 and 2007 from the pomace of that year’s cherry wine.
A little adjustment and a little more time
I got a chance to look in on the 2007 cherry mead when I racked it the other day, and I think it’s coming along nicely. If I had to sum up the flavor in one word, it would be “mild.” It’s a little fruity, and the aroma is pleasant, but I think it needs more time. Here are the numbers:
Date: 11/21/07, Specific Gravity: 0.996, pH: 3.39, TA: 5 g/L
The TA is a little low, so I added about 1.25 g/L of tartaric acid. With that little adjustment, I’ll leave it alone to age for a while.
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