Pentandra

6 gallons of Merlot Grape Must (approx 70-80 pounds) and 60 pounds of Montmorency cherries were combined with Orange Blossom honey, which fermented to form a full bodied 15% mead; with secondary addition of more grapes and cherries then added, the mead coalesced into a cherry forward red wine elixir of sorts. This was then split into two treatments for backsweetening: 1) Pentandra Oscuro - backsweetened with Orange Blossom honey that was caramelized for nearly 4 hours, creating a luscious extra layer of additional tasting notes like toffee, marshmallow, chocolate, and oak; 2) Pentandra - backsweetened with Seagrape honey. Seagrape raw honey is light and clear with a sweet floral taste and creamy undertones. They are well adapted plants comm Show Less