To make a flavorful cherry mead, it's important to use the right amount of cherries. The quantity of cherries you need will depend on the volume of mead you are making and your personal taste preferences. A general guideline is to use around 1-2 pounds of cherries per gallon (3.8 liters) of mead.
However, since you mentioned using 5 liters of mead, I would suggest using about 2-4 pounds of cherries for your batch. As cherries can vary in size and sweetness, you can adjust the amount based on the intensity of flavor you desire. If you prefer a more pronounced cherry taste, lean towards the higher end of the range.
When selecting cherries for your mead, it's important to choose ripe, fresh, and flavorful fruits. If fresh cherries are not available, frozen cherries can work just as well. Thaw the cherries and allow them to come to room temperature before adding them to the mead.
To maximize the extraction of cherry flavors, you can lightly mash the cherries to release their juices. This can be done by placing the cherries in a colander or mesh bag and gently pressing them with a sanitized utensil or your hands. Avoid excessive force, as you don't want to extract any bitter flavors from the pits.
Before adding the cherries to the mead, it's recommended to treat them with pectic enzyme. Pectic enzyme helps break down the pectin in the cherries, which can improve clarity and enhance flavor extraction. Follow the instructions on the enzyme package for proper usage.
Once the cherries are ready, transfer them to a sanitized steeping bag or a mesh bag and place them in the mead. Make sure the bag is secure and submerged in the mead to allow maximum contact between the cherries and the liquid.
Now comes the waiting game. Allow the cherries to steep in the mead for a few weeks, ideally in a cool and dark location. This extended contact time will allow the flavors to infuse into the mead and develop a rich cherry profile. It's a good idea to periodically taste the mead during this period to monitor the flavor progression.
After the desired steeping time, carefully remove the steeping bag from the mead. Squeeze out any excess liquid from the cherries back into the mead to extract their full potential. At this point, you can choose to further clarify the mead by racking it into a secondary fermentation vessel, leaving any sediment behind.
Remember, the amount of cherries and steeping time can be adjusted based on personal preference. If you find the cherry flavor to be too intense or not strong enough, you can make notes for future batches and experiment with different quantities and steeping durations.
Making mead is a creative and rewarding process, and experimenting with different ingredients and techniques can lead to unique and delicious results. Enjoy the journey and savor the flavors of your homemade cherry mead!