Mandy, even after years of home brewing I’m still an apprentice! All home brewers are because we all keep learning and we all keep trying new things & learning from those and one another. Never thought of making a cherry creme mead. Now you’ve gone and put that idea in my head. LOL! Can’t wait for the tasting and for what you’ll come up next.
I made a Black Cherry “Merlot” pyment last year. Purple grape juice, black Cherry juice and dried tart cherries in primary with wildflower honey. I basically step fed it honey until the yeast topped out so it was somewhere close to 15%. Very tasty and now very gone.
Hmmm Are you planning on using Lactose to backsweeten? If your really aiming for a Cherry Cream, Vanilla and Lactose in Secondary should get you there.
I've also worked with cherries once before on a whim. The power in my house went out for most of a day and I was bored out of my mind, so I made a spiced cherry wine with what I had around. It was one of my earlier brews and I had to kind of just roll with things and throw stuff together, but after some age it's not terrible, if a bit too sweet. Also, I love the term "apprentice" haha, I'm gonna start using that!
Haha, hey, that's a great way to pass the time! My early meads are... not good haha. I think I was watching some Star Wars thing at the time - Apprentice/Padawan :-p
Hi Mandy, I made a couple of batches of apple cider last fall and it put dried cherry in one and ginger in the other. I found that dried cherry added a prune like flavor that I wasn't expecting. I've grown to kind of like it. But I don't think that dried cherries necessarily add a cherry flavor to stuff. Hope yours turns out well 🙂
There's no problem in the fact you don't consider yourself a master meadmaker, not at all. See it as a shared learning curve, because that's the beauty of sharing your videos on RUclips with anyone who feels inclined to watch such a video. In my opinion it would be pretty daft or even moronic for people to hold you responsible in case something goes (terribly) wrong with their brew. I'm a meadmaker myself for nearly two years now and also wouldn't consider myself a master, but rather a fanatic. The one thing I learned so far is that no brew turns out the same, that's what I like about mead making. Or it could be me, diverting from every mead recipe just because I can, I don't know and I don't care. Your video on the Wurzburger mead inspired me to make a variation of it, which is bubbling away quite happily at the moment. If you like what you do, it makes you happy and it's satisfactory, just continue doing that, why not. Keep up the good work!
Interesting video. Curious about the addition of lactose. Lactose is a sugar that is not fermentable by wine yeast. But you seem to refer to the lactose as adding lactic acid but lactose is the sugar found in milk and it is comprised of a bond of glucose and galactose. Lactic bacteria will eat lactose and by so doing will produce lactic acid - this is the classic method of making cheese from milk. Those who add lemon juice or vinegar simply acidify the milk but those don't produce or add lactic acid. For the record, Lactose is less sweet than sucrose or fructose: 1 pound of lactose dissolved in water to make 1 gallon will raise the density (gravity) of the water to 1.030, whereas 1 pound of table sugar (sucrose) dissolved in water to make 1 gallon will raise the gravity of the water to 1.045. Bottom line: you added a tiny amount of unfermentable milk sugar
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I believe we are novices . And I will watch any and all of the vids you post ! Fun and informative. Always a joy ! THANKS. !
Aww, bless, thank you!
i love cherry meads great video
Thank you!
Mandy, even after years of home brewing I’m still an apprentice! All home brewers are because we all keep learning and we all keep trying new things & learning from those and one another. Never thought of making a cherry creme mead. Now you’ve gone and put that idea in my head. LOL!
Can’t wait for the tasting and for what you’ll come up next.
Very true! There’s always more to learn! Heehee, I’m so excited for this mead, you should make a cherry crème too!
@@FaewoodMead - It’s on my list… got to find the time to bottle some stuff first. Almost all my fermenters are occupied… meh. LOL!
Yep just bottled my first apples 'n spice cyser. Next up is cherry.
Oooo exciting!
Looking forward to this one!
Thank you!
This sweater is 🔥
Fanks :-p
I would totally buy a graduated cylinder with "doodlebobber" written on the side.
Allow me to second that!
Heh heh 😛
I made a Black Cherry “Merlot” pyment last year. Purple grape juice, black Cherry juice and dried tart cherries in primary with wildflower honey. I basically step fed it honey until the yeast topped out so it was somewhere close to 15%. Very tasty and now very gone.
Omg that sounds so good!!!!!
A lot of Content in there , I like that . 🐯🤠
Thank you!
Great to Hear , I also have Well Water 💧🌊💦 , wouldn't have it any other way . 🐯🤠
Yessss!!!
I love cherry cinnamon, I’ll need to make this it sounds delicious!
I’m… so hyped on it lol! Cherry and cinnamon sounds so good!
Hmmm Are you planning on using Lactose to backsweeten? If your really aiming for a Cherry Cream, Vanilla and Lactose in Secondary should get you there.
Yes!!!!
awesome!
I've also worked with cherries once before on a whim. The power in my house went out for most of a day and I was bored out of my mind, so I made a spiced cherry wine with what I had around. It was one of my earlier brews and I had to kind of just roll with things and throw stuff together, but after some age it's not terrible, if a bit too sweet.
Also, I love the term "apprentice" haha, I'm gonna start using that!
Haha, hey, that's a great way to pass the time! My early meads are... not good haha.
I think I was watching some Star Wars thing at the time - Apprentice/Padawan :-p
Hi Mandy, I made a couple of batches of apple cider last fall and it put dried cherry in one and ginger in the other. I found that dried cherry added a prune like flavor that I wasn't expecting. I've grown to kind of like it. But I don't think that dried cherries necessarily add a cherry flavor to stuff. Hope yours turns out well 🙂
Oh interesting! I used tart cherries, were yours black cherries? The tart version came out quite nice!
@@FaewoodMead I used dried Bing cherries. Totally good. Just not what I was expecting
One RUclipsr tasting a cherry wine and the other yourself making one. Man I can’t wait to get to mine…on the my channel at least!😅
Oooo I gotta watch your vid!
@@FaewoodMead Let you know when I get to it! You know we all have our to do list.
Lol, I now have the unbreakable hydrometer because I have broken 3 in the last few months (one I have had for over 10 years)
I feel like it’s such a good investment to a get a… Herculometer? I think it’s called? Need one!
There's no problem in the fact you don't consider yourself a master meadmaker, not at all.
See it as a shared learning curve, because that's the beauty of sharing your videos on RUclips with anyone who feels inclined to watch such a video.
In my opinion it would be pretty daft or even moronic for people to hold you responsible in case something goes (terribly) wrong with their brew.
I'm a meadmaker myself for nearly two years now and also wouldn't consider myself a master, but rather a fanatic.
The one thing I learned so far is that no brew turns out the same, that's what I like about mead making. Or it could be me, diverting from every mead recipe just because I can, I don't know and I don't care.
Your video on the Wurzburger mead inspired me to make a variation of it, which is bubbling away quite happily at the moment.
If you like what you do, it makes you happy and it's satisfactory, just continue doing that, why not.
Keep up the good work!
Thank you! Fanatic is a great word honestly! It’s incredible how different two meads from the same recipe can be ❤️
Interesting video. Curious about the addition of lactose. Lactose is a sugar that is not fermentable by wine yeast. But you seem to refer to the lactose as adding lactic acid but lactose is the sugar found in milk and it is comprised of a bond of glucose and galactose. Lactic bacteria will eat lactose and by so doing will produce lactic acid - this is the classic method of making cheese from milk. Those who add lemon juice or vinegar simply acidify the milk but those don't produce or add lactic acid. For the record, Lactose is less sweet than sucrose or fructose: 1 pound of lactose dissolved in water to make 1 gallon will raise the density (gravity) of the water to 1.030, whereas 1 pound of table sugar (sucrose) dissolved in water to make 1 gallon will raise the gravity of the water to 1.045. Bottom line: you added a tiny amount of unfermentable milk sugar
Haha, the lactose just adds a creamy mouthfeel to your mead. That's what I like about it!
Warning: apprentices are here! We are learning from you.
Off flavors? You means fruity esters ;p
Haha, heyooooo 👋 heehee