I have a sweet to medium show mead that is about nine months old. I would like to through it on tart cherries and oak (maybe a vanilla bean?) for a week or so when I travel back to the states in two weeks. I'm getting some dried tart cherries because fresh ones won't be available in that area. What dosage would some of y'all recommend. I've only ever used whole, fresh fruit before in meads and have never used cherries. For a mild to low cherry flavor presence (which is what I'm aiming for), I believe Ken Schramm recommends 2 to 3 pounds in secondary. However, my dried tart cherry source (from a friend at a brewery) normally only puts a few ounces in per firkin.
Does anyone have any experience using dry tart cherries on a 5 gallon mead scale? Any advice would be greatly appreciated!
Alex
Does anyone have any experience using dry tart cherries on a 5 gallon mead scale? Any advice would be greatly appreciated!
Alex