I was thinking of making a cranberry mead this weekend as well. I made one once many years ago and made the mistake of adding three or four pounds of cranberries to a boil. It was nearly impossible to get the liquid out of the kettle because of the pectin. It took months to clear. When it did finally clear it had none of the red color I expected and was very dry.
This time I plan to freeze the cranberries and skip the boil.
Which yeast would y'all recommend to finish a little on the sweeter side?
71b-1122, Stop fermentation around 1.020, or start OG 1.125-1.135. Figure yeast to drop about 100 points. Oh, and no boil.