This week makes a year since I made 5 gallons of mead. I used 15 lbs of clover honey and EC-118 yeast. I checked it about 2 months ago and it is very clear and hot…around 18%. However, it is very dry at 0.997 IIRC and no honey taste at all. How do I finish this off? I just ordered a bottle of cherry flavoring today. Stabilize and back sweeten with honey? How much honey? Stabilize and add cherry? How much cherry? Both? Stabilize, add honey and cherry? Thanks
I’ll jump in on one aspect- the Cherry extract. I’ve never done a mead, so take that with a grain of salt. But I have done NB’s Cherry Stout 3 times. I’ve blamed the cold-brewed coffee that I add, or the cocoa nibs, but really have to admit-it’s the LD Carlson cherry extract that’s really nasty. Unless you happen to like cough syrup. On the other hand, the apricot extract is real good. So, if you really want cherry flavor, use real cherries. Or pick another flavor.
1 Like
