My Raspberry-Ginger Melomel was so simple to make, I wanted to be creative with something else. When bottling, it tasted almost like a wine, a good wine!! We'll see when it's ready.
Boil for 15 minutes 3/4 gallon water, the honey, citric acid, Irish moss, and yeast nutrients. Turn the heat off. Off to the side, crush your cherries and add to the hot wort (NOT BOILING) and let steep for 15 minutes. Pour contents into a fermenter and cool to 70-78F by whichever means you choose. Pitch the rehydrated yeast. Be careful with this batch during fermentation. It has a tendency to go crazy so you may want to attach a blow-off tube, else your airlock will likely turn into a rocket at some point and the mess won't be fun to clean. Anyway, monitor it for a week and rack to secondary with Sparkalloid for a week or until clear. Bottle at let sit for at least 6 months.
