Chocolate covered Cherrys is what you will be thinking of drinking this one.

• 3 lbs Wildflower Honey

• 81 oz Spring Water ( 15 additional oz will come from the water from the canned cherries)

• 3 lbs (3.31 Cans) Oregon Red Tart Cherries in Water.

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/4 tsp Pectic Enzyme

Secondary

• 1/4 cup Crio Bru 100% Pure Ground Cacao Ecuador Fresh Roast (in a rumble jar for easy removal)

  • 10-14 days - Milk Chocolate

  • 3-4 weeks - Dark Chocolate

• 1 Ugandan Vanilla Bean, split

• 36 oz Tart Cherries ( previously frozen)

• 1/2 tsp Pectic Enzyme

Back sweeten with 8 ounces of Cherry concentrate, add 1 tsp vanilla extract.

Pasteurize ( I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .