Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

Product Information

For a little bit more spice, you could add 1-2 cloves at the beginning of the brewing process. Be carefully – one whole clove goes a long way!

Control Fermentation Temperature: Monitor and maintain the right temperature during fermentation. Yeast performs best within a specific temperature range, which varies depending on the strain. Following the suggested temperature range for your yeast will optimize its performance and contribute to a higher ABV. Bottle Capper - The bottle capper will be used to cap your bottles. Here is a link where to buy a bottle capper: http://www.northernbrewer.com/shop/red-bottle-cap... Funnel (optional) - A funnel is a useful item to have when doing any form of home brew; it eliminates any form of mess when pouring items into your carboy. However, this is not something that you absolutely need if you are tight on money. It will make it easier to pour the cherry juice into the one gallon carboy. If you do use a funnel, I recommend using a plastic one because there is less of a chance of the mead having an off flavor. Here is a link of the funnel I have: http://www.northernbrewer.com/shop/4-5-funnel.htm... Take your cherries and cut them in half. Store them in a bag in the freezer overnight to break down the cell walls of the cherries. Place the cherries in your second carboy. Add some pectic enzyme to help break down the cherries.

Ingredients

Honey: The primary source of sugar for your mead, typically 2 to 2.5 lbs for a 1-gallon batch. For the best flavor, try using orange blossom honey or another high-quality variety.

The suggested serving of mead will usually depend on the strength of the product in question, as the alcoholic strength can range from 3.5% ABV to more than 18%. Our Lyme Bay meads range from our 4% sparkling mead (which comes perfectly portioned in our cans) to our 14.5% bottles of Traditional, West Country and Waking The Demon meads – the latter made especially for the band Bullet For My Valentine. Alternatively, you can use Starsan to sterilize – this is a no-rinse sanitizer, you use one ounce per five gallons of water. Again, make sure to air dry. The Viking blod mead can be an excellent aperitif or dessert wine for any occasion. You can serve it chilled or at room temperature over ice. If you don’t like to water down your drink, we suggest using frozen fruits instead. You may also enjoy this type of mead as a winter warmer by heating it without boiling and serving it in a mug. Conclusion If the recipe calls for yeast nutrients, stir them in now. As mentioned previously, many modern recipes will have you divide the yeast nutrients into 3 parts and add the first portion now. This is a way of feeding the yeast as it needs, and not overloading the fermentation with nitrogen early on. Once the yeast nutrients are stirred in and the must has cooled, you’ll add the yeast. Keep Your Cool This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have.First, gather and measure your main ingredients—honey, cherries, and water. While you can use any type of honey, opt for a high-quality one, like orange blossom honey, for better taste. Ensure your water is clean and pure, be it tap water or spring water. Take your 1 gallon carboy and fill it about half way with water. I say half way because with 1 gallon batches everything will be smaller. After it’s half way full, take your 3 lbs of clover honey and pour it in. Over the next few weeks the fermentation will slow down, and most of the solids should settle down into a sediment layer on the bottom. Next, it’s time to add the cherries to your must. If using fresh cherries, wash and pit them before adding them to the must. If using frozen cherries, thaw them completely and let them reach room temperature before adding them to the mixture. You may also choose to macerate the cherries by crushing them to release more juice and flavor. Combine the cherries with your honey-water mixture in a large pot or fermentation vessel. Addition of Yeast Nutrient

Not all of these materials will be needed initially; they will be used in later steps. I will specify which items won't be used right away which will give you time to get them if you do not already have them. If you do not have an item, I would recommend buying it, although some items are optional. If you have a local home brew store nearby, I would recommend supporting them and buying all the materials there. Otherwise buy online; one company that I trust is Northern Brewer. I have been buying from them for several years and they are always trustworthy. I will supply links for ease of access for those of you that do not have a local home brew store. After your sanitizer is ready, fill your bottles about half way. After they are all full, start dumping them out one by one. Another essential aspect of flavor profiling is the fermentation process. Make sure you follow the recipe instructions closely and monitor the fermentation’s temperature. A stable and controlled temperature will ensure your yeast remains healthy and produces the desired flavors. Remember, fermentation can take anywhere from a few weeks to several months, so be patient and let the yeast do its work.Often referred to as the “Nectar of the Gods”, the golden drink has enjoyed a resurgence in recent years, with the demand from people eager to buy mead reaching new heights, which has certainly kept us busy! We have been perfecting our fantastic meads for over 15 years now, and often experiment with new and bold flavours to push the boundaries of what is possible with mead. Mead is unusual among alcoholic beverages, not just in being made from an animal product, but also in being made from an insect product. A few other types of alcoholic beverages are made from animal products, with kefir — fermented milk — being the most well-known. But no other fermented drink is made from a source of fermentables produced by insects. In short, meads cover a lot of ground. Sweet and Sour