We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Totally Excellent Cherry Mead

back to search Back to Search  Style Details 

Totally Excellent Cherry Mead

back to search Back to Search  Style Details 

Beer Style: Other Fruit Melomel  (25C)
Recipe Type: other
Yield: 5 US gallons

Other Fruit Melomel


This weekend I had the rare opportunity to taste a batch of 10-year-old cherry mead! It was probably the smoothest, yummiest liquor I've ever had the pleasure of tasting. The person who let me taste it got it from "this crazy old guy in my neighborhood", who apparently has been homebrewing since prohibition days. It was very sweet, presumably due to the bread yeast, and had just a hint of cherry flavor, but a beautiful rouge color. After 10 years, there were no weird yeast flavors or anything, just pure drinking satisfaction!

Anyway, my friend had some details about the production, so I thought I'd pass it along in case anyone wants to try it. This is apparently a 2 to 3 gallon recipe....


  • 2 gallons water
  • 12 pounds (approx 1 gallon?) fresh honey
  • bread yeast
  • 2 buckets of cherries

Click to Print Recipe


Let ferment a while (I got the impression the primary ferment was allowed to go a couple weeks)

Add "2 buckets" of cherries (Again, the impression was about 2 half-bushel baskets). Preparation unknown, but probably minimal. Also, I'd say these were sweet cherries, not sour.

Let ferment on cherries for 3 days. Rack off.

Age 10 years before bottling.