Viking’s Blood (Cherry) Melomel: 14.4% ABV

Benjamin Williamson

Ingredients:

• 64 oz Black Cherry Juice
• 32 oz Tart Cherry Juice
• 24 oz clover honey
• 12 oz water, used to steep 1 bag of black tea
• 1/2 tsp yeast energizer
• 1 tsp nutrient (ammonium phosphate)
• 2 lbs frozen cherries V
• 2 cinnamon sticks, 2 whole cloves, ~1/5 nutmeg nut whole
• 1 packet K1-V1116 yeast (add this last, always)

Combine all ingredients except the yeast in a wide-mouth fermenter. Due to the cherries, a 1.5 or 2-gallon vessel is recommended. Take a gravity reading; it should be around 1.115 (lower or higher is fine; that’s just what I observed). Pitch yeast and seal the fermenter with an airlock. Allow to ferment for 2 weeks before another gravity reading; monitor airlock activity. When the bubbling starts, fermentation has begun!

After two consecutive matching gravity readings taken one week apart (this can take a month or more, be patient!), fermentation has completed. Rack to another 1-gallon vessel and age another two weeks, still monitoring airlock activity. You can also add more whole spices at this point to adjust the taste to your liking- but note that the taste will develop over time. If you smell or taste sulphury or “foot” notes, these will go away with aging. Do not be concerned.
When pressure has equalized, the mead has finished off gassing. At this point, rack again to another 1-gallon vessel and sweeten to your taste (I added ¼ cup sugar to mine) and bottle. If you add sugar, honey, or other sweetener, mix gently so as not to oxidize the mead. Enjoy after 2-6 months of bottle aging, though more age is always better.