Sirthomas42
Member
- Joined
- Apr 13, 2011
- Messages
- 33
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I'm trying to make a chocolate-cherry mead (a recipe of Jack Kellers, but Ithe forums tell me I don't have enough posts to link it) but the only marachino cherries I can find in town have potassium sorbate and sodium benzoate in them. Obviously, that's not going to ferment. Is there anything I can do to the cherries/syrup to ferment, or should I just forget it?