The Best Cherry Mead We’ve Ever Made? Viking Blood 2026

Ingredients

• 3 lb Wildflower Honey (Kirkland brand, raw, inexpensive)
• 96 oz Water (Warm to about 35°C to dissolve honey)
• 0.5 packet Red Star Premier Classic Yeast (Dry yeast, half a standard 5 g packet)
• 1 tsp Pectic Enzyme (Helps clarify the mead after fruit addition)
• 6 lb Frozen Dark Sweet Cherries (pitted) (Keeps juice inside the fruit, no pits)
• 750 ml Dr. McGillicu's Cherry Liqueur (15% ABV cherry liqueur, adds sweetness and flavor)
• 4 sticks Cinnamon Sticks (Broken into pieces for infusion)

Instructions

1. Sanitize All Equipment

   Fill the sanitizing bucket with water and Star San according to label, submerge all equipment (fermentor, paddle, hydrometer, cylinder, auto siphon, rumble jar, airlock) and let sit for at least 2 minutes.

   Time: PT10M

2. Add Honey

   Place the 3 lb of wildflower honey into the sanitized fermentor.

   Time: PT5M

3. Dissolve Honey with Warm Water

   Pour 96 oz of warm water (about 35°C) over the honey and stir with the paddle until fully dissolved.

   Time: PT5M

   Temperature: 35°C

4. Take Initial Gravity Reading

   Draw a sample with the graduated cylinder, place it in the hydrometer, and record the specific gravity (expected ~1.106).

   Time: PT5M

5. Pitch Yeast

   Open a packet of Red Star Premier Classic yeast, crumble half (≈2.5 g) into the must, and stir gently to distribute.

   Time: PT2M

6. Seal and Primary Ferment

   Fit the airlock, place the fermentor in a dark area at 20‑22°C and let ferment for about 4 weeks.

   Time: PT672H

   Temperature: 20-22°C

7. Prepare Secondary Vessel

   Sanitize a clean 2‑gallon bucket and set it on the counter.

   Time: PT15M

8. Rack Primary Mead to Secondary Bucket

   Using the auto siphon, transfer the clear mead to the bucket, leaving sediment behind.

   Time: PT20M

9. Add Frozen Cherries

   Drop the 6 lb of frozen pitted dark sweet cherries directly into the secondary bucket.

   Time: PT5M

10. Add Pectic Enzyme

    Stir in 1 tsp of pectic enzyme to aid clarification.

    Time: PT2M

11. Add Cherry Liqueur

    Pour the entire 750 ml bottle of Dr. McGillicu's cherry liqueur into the bucket and stir.

    Time: PT2M

12. Add Cinnamon Sticks

    Break 4 cinnamon sticks into pieces, drop them in, and give a brief stir.

    Time: PT2M

13. Secondary Fermentation

    Seal the bucket with the airlock and let sit for 3 weeks at 20‑22°C to extract fruit flavor and clear.

    Time: PT504H

    Temperature: 20-22°C

14. Final Rack and Clarify

    After 3 weeks, rack the mead again into a clean carboy using the auto siphon and rumble jar to remove fruit and sediment.

    Time: PT15M

15. Bottle or Keg

    Sanitize bottles or kegs, fill, cap, and store at 12‑15°C. Optionally prime with a small amount of sugar if carbonation is desired.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

0 g

Carbohydrates

80 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Wildflower Honey: Clover honey, Orange blossom honey
• Instead of Red Star Premier Classic Yeast: Champagne yeast, K1V-1116 yeast
• Instead of Pectic Enzyme: Fruit clarifier, Gelatin
• Instead of Frozen Dark Sweet Cherries (pitted): Fresh dark sweet cherries, Frozen tart cherries
• Instead of Dr. McGillicu's Cherry Liqueur: Cherry brandy, Kirsch
• Instead of Cinnamon Sticks: Ground cinnamon (use 1/2 tsp)

Equipment Needed

• 1.5 Gallon Glass Fermentor
• Mixing Paddle (spoon)
• Hydrometer
• Graduated Cylinder
• Auto Siphon
• Rumble Jar (or hop spider)
• Sanitizing Bucket with Star San solution
• Airlock and Grommet (hos)

Critical Steps — Do Not Skip

• Sanitizing all equipment
• Pitching yeast with adequate oxygen
• Racking off sediment before adding fruit
• Ensuring proper secondary fermentation time for flavor extraction

Chef Tips from the Video

• Warm the water to 35°C – hot enough to dissolve honey but not so hot that it destroys delicate honey aromatics.
• Leave the headspace generous during primary fermentation; the yeast needs oxygen early on.
• Add fruit while racking to minimize oxygen exposure and to keep the fruit submerged.

Troubleshooting

Storage

Refrigerator: Can be stored up to 6 months in a sealed bottle at 4°C.

Freezer: Not recommended; freezing may alter flavor and carbonation.

Room temperature: Ideal aging for 6‑12 months at 12‑15°C.

Make-Ahead Tips

• The honey‑water must (wort) can be prepared up to 48 hours before pitching yeast.
• Frozen cherries can be kept in the freezer until needed; no thawing required.
• Pectic enzyme can be added at any point during secondary fermentation if clarification is slow.

Frequently Asked Questions