Aug 01 2022 46 mins 3
Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!
Recipe 1
Cherry Mead (Cerise)
30 lbs of balaton/morello type cherries with pits
12 lb Mix of acacia and linden honey.
lallzyme ex-v
Opti red
15 grams RC212
Goferm and fermaid o tosna nutrition meadmaderight.com
Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.
Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.
Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.
The key to this recipe is the cherry type itself.
Recipe 2
Quick and easy kveik session mead!
6 lbs of orange blossom honey (light and floral honey works)
Gypsum and spring water heated to 90 degrees
Rehydrated and front load nutrients (fermaid o for kveik voss)
1 oz medium toast American oak in primary
Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).
It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged.
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