Today Novia (my girlfriend) and I started my 7th batch of mead. We are aiming to make a medium sweet cherry melomel. We used twelve pounds of cactus honey and one pound of dried tart cherries, I am a little concerned about the cherries releasing enough flavor to be noticeable. Next time I might buy cherry juice to use instead. The starting gravity was 1.09 which means the must has an alcohol potential of 13%. I used Lavlin 71B-1177 wine yeast which has an alcohol tolerance of 14% I am concerned with how sweet the result will be. I will have to recheck things after two weeks.
