Today I took a little time to take care of my Elderberry Wine and Cherry Mead. The post I had on the Elderberry Wine was lost when I accidentally erased my website a few days ago… I still pay the price.
The Cherry Mead had already been stabilized with a little sweetness left, but I’m not entirely sure I tasted much sweetness and I’m not sure if fermentation has completely stopped. Of course, I didn’t take a refractometer sample, so I’m not sure at this point, but I will take one in a month or two. No real hurry, if it still is fermenting, I’ll either keep it how it is or backsweeten and sorbate it again – depending on how it is tasting.
The Elderberry Wine on the other hand has had a slow fermentation and has gone from 1.115 (27B) down to 1.050. As soon as I racked it off the fruit into the gallon ‘carboy’, it quickly picked up a vigorous fermentation. I’ll measure it out in a few days and see about degassing once it slows down as well.
In both cases I used my 5# CO2 bottle and purged the gallon ‘carboys’ (Julio Gallo jugs) with the CO2 prior to racking to avoid as much oxygen as possible.