Zombie Killer Mead

Split into 2 x 5 gallon batches

1) 2 pks Lalvin Narbonne Yeast (71B-1122) - rehydrate each seperately with goferm
2) De-core and puree apples (add half to each fermenter)

• 2 lbs Red Delicious, 2 lbs Fuji, 2 lbs Golden Delicious, 2 lbs Gala, 2 lbs Granny Smith
  3) Top off to 4 gallon mark with spring water
  4) Heat honey to aid in mixing, add 6lbs to each fermentor), mix with degasser
  5) Add 1pk of rehydrated yeast to each fermentor once temperature is correct, mix again with the degasser
  6) Ferment with no air lock for 5-7 days
  7) after 5-7 days add 1 gallon apple juice (no preservatives - pasteurized is ok) to each fermentor, stir gently, reseal and add airlock
  8) Once fermentation stops transfer to secondary and age for 1 month to clarify
  9) Add 2 oz american medium toast oak cubes (taste once per week until desired oak flavor)
  10) Cold crash or continue to age until desired clarity is reached
  11) Back sweeten and mix gently with tart cherry juice in bottling bucket (1 cup at a time until desired cherry flavor is reached)
  
  Note: tart cherry juice can be added to secondary fermenter if an additional agent is added to kill fermentation completely. Idea is to not ferment the tart cherry juice and use it to back sweetening.
  
  Currently brewing: see brew session results