Accidentally Cooking

Documenting my mistakes in the garden, kitchen and pantry

Cherry Melomel Review

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My two batches of Cherry Melomel are ready for review, so I cracked open the jugs and gave them a big test.

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Cherry Melomel 1

My first batch of cherry melomel is the much darker of the two. It has a rich, ruby color. The cherry flavor is present mostly in the aftertaste but is quite recognizable. The texture is a little watery and it doesn’t have a huge amount of body. However, what it does have is alcohol and quite a lot of it. This melomel is strong. It is smooth, doesn’t have hardly any off-flavor, and is much more palatable when chilled.

Cherry Melomel 2

The second batch of cherry melomel (I originally called it “Cherry Cyser“) is very light, like a blushed hard cider. It has even less cherry flavor, which is hardly discernible. It almost tastes more like apples, which makes sense considering the ingredient list. The final combination isn’t unpleasant, it just isn’t very strong. It has a little bit more body than the first but also comes across as quite watery. It is also quite strong, has no off flavor, is very smooth, and is better when chilled.

I’m not quite sure what to do about the lack of body in these two. Some tannin, acid blend or other additives probably hold the key, though I don’t have a clear idea about where to start experimenting. I have the strong opinion in mind that these two would do better with some sparkle. One day when I have some bottles and the right equipment, I would definitely try carbonating something like this.

I also suspect that I could get better, more clear cherry flavor if I added the cherries (or their juice) to secondary instead of in primary. I also want to try experimenting with some tart cherries, to try and get more acid into the final product.

 

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Author: Andrew Whitworth

I'm a software engineer from Philadelphia PA. Sometimes I like to go out to my garden, or step into my kitchen and make a really big mess of things.

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