This is loosely based on a recipe from Brew Beer Like a Yeti.
Rather than go down the road of staggered yeast nutrient additions, I will add 1.1g right away. It appears that many mead makers prefer full addition at 24 hours, 48 hours, and then half addition at 72 hours.
I won't be boiling this as I am not worried about wild yeast/bacteria in the honey.
Fermentables
100% - Honey - US
1.78
35
1
Late
Hops
No hops in this recipe
Yeast
Imperial B63 Monastic Yeast
90%
Fermentis Safbrew T-58
90%
Other Stuff
Yeast Nutrient
0
each
Primary
Lactic Acid
0
each
Primary
Cherry Puree
0
each
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Use up to 1 gallon of spring water at room temp
2.Use 1.1g of yeast nutrient dissolved in warm water
3.Mix all ingredients into primary and shake to combine
4.No need to boil the honey and water mixture though wild yeast from the honey may be present
Cherry melomel - pours no foam and burgundy. Aroma is cheap church wine. Flavor is cheap church wine. Body is thin and flat. Overall I don't like this at all as I don't like wine. It is drinkable, but I am highly disappointed. 1 star.
Pours nearly still, petillant I believe it's called, in a clear yellow. Aroma is honey and sort of a straw smell that is characteristic of mead. Flavor follows the nose except that the honey is much more honey than straw, which is excellent; for being less dense than water it is not overly crisp and has a sweetness about it even, maybe just perceived because of the big honey flavor. Body is thin and there is no nucleation sharpness. Overall, the flavor is awesome and the mead achieved everything I wanted it to be except for the carbonation, which is way off. 3 stars due to lacking carbonation.
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