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Cherry BOMM (v2023-24)

323 calories 14.9 g 22 oz
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Beer Stats
Method: Extract
Style: Other Fruit Melomel
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.299 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Harry Wilson
Rating:
5.00 (1 Review)

Hop Utilization: 97%
Calories: 323 calories (Per 22oz)
Carbs: 14.9 g (Per 22oz)
Created: Friday November 10th 2023
1.100
1.000
13.1%
0.0
2.9
n/a
31.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Honey12 lb Honey $ 2.50 / lb
$ 30.00 		34 0 32%
8 lb Cherry, Montmorency8 lb Cherry, Montmorency 3.55 0 21.3%
1.50 lb Cane Sugar1.5 lb Cane Sugar $ 0.00 / lb
$ 0.00 		46 0 4%
16 lb US - Apple juice16 lb Apple juice 5.8 1 42.7%
37.50 lbs / $ 30.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 tbsp Hibiscus Herb Boil 5 min.
2 tsp Chalk Water Agt Boil 0 min.
1 tbsp Fermaid O Other Primary 2 days
1 oz Potassium Bentonite Fining Primary 2 days
4 oz Cherry Wood Chips (Toasted) Flavor Primary 0 min.
1 tbsp Fermaid K Other Primary 0 min.
1 tbsp Fermaid O Other Primary 0 min.
1.50 tsp L-phenylalanine / 250 Grams Flavor Primary 0 min.
8 g Mahalepi Spice Primary 0 min.
1 tbsp Pectic Enzyme Fining Primary 0 min.
1 tbsp Potassium Carbonate Water Agt Primary 0 min.
17 oz Elderflower Syrup Other Secondary 2 days
10 oz Glycerin Other Secondary 2 days
4 oz Cherry Wood Chips (Toasted) Flavor Secondary 0 min.
3 tsp Potassium Sorbate Other Secondary 0 min.
6 each Vanilla Bean Spice Secondary 0 min.
1 tsp Ascorbic Acid Water Agt Bottling 0 min.
 
Yeast
Lallemand - Lalvin 71B -1122
Amount:
1 Each
Cost:
$ 1.00 / each
$ 1.00
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 1.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 0       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Infusion -- -- --
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.48 g | 9.9 qt) -1.9 -7.6  
Volume increase from sugar/extract (early additions) 3.9 15.6  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 2 8  
Boil off losses -0.38 -1.5  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: -1.9 -7.6
Equipment Profile Used: System Default
 
Notes

Cold brew hibiscus tea: 1/2 cup in 1/2-gal water overnight.

Cherry weight is for juiced cherries. Apple juice (2 gallons) is a new/neutral addition for 2024 and is to keep total fruit volume above 30% (a Polish standard for fruited meads).

Thaw frozen fruit, mash and drain all available juice & refrigerate. Macerate pulp with sugar & refrigerate, strain juice next day. Add water to pulp, heat to 150 degrees, or steam extract strain liquid. No pulp in this recipe.

Add starting chemicals, Aerate/stir the must before pitching yeast. 2024 - used Verdant IPA resulting in a haze. Using 71B for 2025 harvest with MLF bacteria.

At 1.08 (Day 2-3): Add bentonite slurry with second nutrient addition.

At 1.05 (Day 4-5): fill airlocks, add a final addition of Fermaid O (if needed).

Primary for 2 weeks. This will ferment dry.

Rack onto Sorbate in secondary with spices/wood chips. Wait 2 days before adding wine conditioner (glycerin) and back sweeten to taste (1.02 works well for the sourness of the fruit). Age in secondary until clear (2-4 weeks). alternate: transfer to tertiary carboy with the sugar and glycerin addition for bulk aging

Transfer to botting bucket onto Campden & Ascorbic Acid - wait for chems to dissolve/integrate before drinking. 1-2 days.

Should taste like boozy cherry pie and be drinkable early.

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  • Last Updated: 2025-08-28 20:51 UTC