So I have a 3 gallon batch of mead I bottled. In the batch I used cherries and ginger among other trace ingredients. First I'll say the mead turned out beyond anything I've ever had or made before. But as I understand it the ginger part would make it a metheglin, and the cherries would make it a melomel. I've been making mead for a little while now and I always just made things based on what I think would pair well and never really put labels on the types. I don't usually sit down and say "I'm making a cyser... Now what shall I put in it." So much as apples just might end up as the chosen main focus. But this one is more then a little popular and people are asking if it's one thing or the other. So what would I call this when talking about it down at the brewers club? Both flavors are pronounced in it. I used about 1/3 of the ginger then the amount of cherries added in it. But seeing how strong ginger is you can probably imagine it's still got some pleasant spice to it.