Cherry Wine

I am thinking of making a cherry melomel this year, but it has been a very long time since I have done so and I don't remember the best type of cherries to buy and when they are in season. Also, I really don't know the best honey to buy for this purpose. Can anybody set me on the right track?

Thanks!

Reply to
Thomas T. Veldhouse
Loading thread data ...

Ken Schramm has a whole chapter on cherry melomels in the Compleat Meadmaker.

IIRC he prefers sour cherry varieites...and there is a recipe for Oblacinska cherry melomel in it.

I make mine with cherries off of my grandma's Morello cherry tree spiked with some dried Bings and fresh raniers

Thomas T. Veldhouse wrote:

Reply to
Droopy

As you are interested in a melomel you might post on the sister group: rec.crafts.meadmaking

Supposedly, sour cherries are best if you can get them. Living in south Texas cherries are not readily available but for about 2 weeks a year sweet eating cherries drop down to about a $100 a pound. I have made several batches of cherry wine (6-8 lbs per gallon) with these and they came out great. They blend very nicely with a robust red grape wine. But when making melomels I generally cut the fruit at least in half and sometimes down to 20% of the fruit I would use in regular wine so the fruit does not completely overpower the honey.

I would not use a real mild honey. Probably something with a little bite so it can compete with the cherries, but nothing too dark. You do not want a caramel taste.

Droopy's recommendation is a good one. Pick up a copy of Ken Schramm's book. I like it because he give an excellent discussion of the character and advantages of many different kinds of honey and he really covers methodology rather than recipes.

Ray

Reply to
Ray Calvert

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.