I put together a Cranberry Mead this last December (2012) so I could have something ready to go come Thanksgiving 2013. I envisioned something that had the slight sour tartness of cranberries with the red or pink color to match.
I think I will have to come up with another plan.
My 1 gallon ‘pilot’ batch of mead recipe was the following:
- 2 pounds of Clover Honey
- 24 ounces of Cranberry fruit
- DAP / Yeast nutrient
- 1 pkg Lavlin 71B-1122 yeast
- Back-sweetened with 2 ounces of Clover Honey
My color seemed to fade the most after I sorbated / sulfited so that I could back-sweeten with the 2 ounces of honey. Even as I got ready to bottle (see picture above) I thought I had a little color left. Nope.
I did have color left in my lees though…
The sample flavor was slightly sweet, much like a white wine, and of course by the looks of it tasted JUST LIKE A WHITE WINE. Not what I expected, but it is a pretty damn good tasting ‘white wine’. In the end, as far as everyone I give samples to is concerned, it is a ‘white’ cranberry mead…