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Old 10-10-2016, 09:51 PM   #11
Mismost
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you're cherry mead sound awesome even though I am of the opinion cherries should only be used in pies...big, thick, heavy pies.

This is what grabbed me....12 oz homemade cherry pit extract....how do you do that??

 
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Old 10-11-2016, 06:27 AM   #12
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Thanks Jeri.

Will have to look into those.
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Old 10-11-2016, 06:30 AM   #13
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Quote:
Originally Posted by Mismost View Post
you're cherry mead sound awesome even though I am of the opinion cherries should only be used in pies...big, thick, heavy pies.

This is what grabbed me....12 oz homemade cherry pit extract....how do you do that??
After pitting cherries, take all the pits in put into a mason jar, cover with vodka. Shake it every few days and leave for awhile. I think I left them in there for a month or two, then strained out.
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Old 10-11-2016, 09:50 AM   #14
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After pitting cherries, take all the pits in put into a mason jar, cover with vodka. Shake it every few days and leave for awhile. I think I left them in there for a month or two, then strained out.

Does it make a strong cherry flavor or is it more bitter?

I make a Mezza Luna red and we really like it with cherry wood...and I just kinda like the idea of recycling cherry pits too!

 
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Old 10-11-2016, 10:57 AM   #15
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Does it make a strong cherry flavor or is it more bitter?

I make a Mezza Luna red and we really like it with cherry wood...and I just kinda like the idea of recycling cherry pits too!
There is a slight cherry flavor, but it really adds more of an almond element.
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Old 10-16-2016, 02:24 AM   #16
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Hi Jeri: I'm wondering how much flavor you're getting from that 1/2 vanilla bean. I have 6 gallons of cherry melomel going right now & added 2 split & scraped vanilla beans a few months ago, but there's no discernible vanilla flavor or aroma. I was hoping for a bit in the background to compliment the cherry & honey flavors. I'm thinking I'll just add more, but I'm wondering how much to add? I thought 2 beans would be enough, but apparently I was wrong. Any suggestions?
Regards, GF.

 
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Old 10-16-2016, 11:25 AM   #17
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Quote:
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Hi Jeri: I'm wondering how much flavor you're getting from that 1/2 vanilla bean. I have 6 gallons of cherry melomel going right now & added 2 split & scraped vanilla beans a few months ago, but there's no discernible vanilla flavor or aroma. I was hoping for a bit in the background to compliment the cherry & honey flavors. I'm thinking I'll just add more, but I'm wondering how much to add? I thought 2 beans would be enough, but apparently I was wrong. Any suggestions?
Regards, GF.
Where did you get your beans? Were they moist?

I get mine from Beanilla. The are fresh, moist, and vacuum packed. Full of flavor. 1 scraped bean is plenty for a good background in 6 gallons. How old is your mead right now? I'd be afraid of adding more vanilla and then having it all come roaring back in about 6 months. I think I would cover some good beans with vodka and leave for months, then add to taste when your melomel is just about done.
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Old 11-03-2016, 06:54 AM   #18
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My cherry melomel is not quite 2 years old & at 16%, still rather hot. Got the vanilla beans from the local organic store's bulk section. They weren't as fresh or moist as they could've been. I was a little concerned about the beans adding some bitterness after being in for so long. I'll have to have another taste & go from there I guess. Thanks for the info on Beanilla, I'll have to see about getting some good vanilla beans from them.
Regards, GF.

 
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Old 12-05-2016, 07:41 PM   #19
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Bottled today!
Other than a little too much mahlab, it's really good.
20161205_165511.jpg  
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Old 12-08-2016, 08:49 AM   #20
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I'd drink those. Nice photo Jeri!
Regards, GF.

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