Cherry Mead

Brew DateJuly 23, 2025
Yield1 gallons
Original Gravity (OG)1.102
Final Gravity (FG)0.996

Cherries were cheap and I thought to myself “It can’t be that hard to pit two pounts of them.” No spices added yet, might still do that in secondary.

Ingredients

  • 3 lbs. raw honey
  • 2 lbs. Sweet Cherries Pitted
  • 2 grams K1-V1116 yeast
  • 1/2 tsp pectic enzyme
  • 1/2 tsp Fermaid-O Nutrient
  • 1 Filtered tap water

Recipe

  1. Sanitize equipment using Star-San
  2. Simmer Cherries at ~160 degrees farenheight for 20 min (removes any bacteria just in case)
  3. Add to fermenting vessle.
  4. Add honey/water and stir
  5. Allow to cool to 65 deg F
  6. Add Fermaid-O to the fermenter, use the Tosna calculator for further nutrient additions.
  7. Pitch yeast according to the package with the addition of Go-Ferm and add to the fermenter
  8. Top with water until there’s a reasonable amount of room left for the fermentation (take initial gravity reading)
  9. Seal using a sanitizer filled airlock and set in a cool dark place
  10. After fermentation Stabilize, Backsweeten the mead according the the process in Resources

Batches

  • 7/23/25 - First Attempt: Link