The Berry Mead that I made over a year ago has blueberries, strawberries, raspberries, sweet and tart cherries. I really like what the tart cherries bring to the mix and helps cut through the sweetness and adds a nice layer of brightness. So, echoing what Dave said you might want to give it a try. I’ve used tart cherries with the pits in a sour beer and the pits definitely added a noticeable flavor of nutty, earthiness. I never thought of doing this in a Mead, but it might add another dimension.
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