This mead was immediately so lovely and smooth! The cherries are softened by lactose and lactic acid, so that the acid profile is round and balanced.

This is the first of several meads where I experiment with lactose and lactic acid. Honestly, the effects made by those ingredients/additives are really incredible, they really transform your mead! Acid and tannin balance is an absolute must for this recipe.

Another happy note: this mead performed into the 40’s at Mazer Cup (for those who are new to competitions – Mazer Cup is the largest and most prestigious mead focused competitions in America)!

This is a mead I will 100% be making again, it is so satisfying to drink, and is really just so lovely.

Primary:
1/2 pack Lalvin D47
1 quart Tart Cherry juice
2lb Dutch Gold Clover Honey

TOSNA 2.0 nutrient schedule with FermaidO & Goferm

Secondary:
Rack
Stabilize
Added 3/4 tsp Lactic Acid
1 Vanilla Bean
1/8 tsp Wine Tannin
4.3oz Dried Tart Cherries
1.5 tsp Lactose
1/2 cup Hawaiian Lehua Honey & 1/2 cup Tupelo Honey (Use whatever honey you like)

Clear & Bottle