Wine – Mead Upkeep

Racking Cherry Mead '13

  Racking Cherry Mead ’13

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.

 

Elderberry Wine

Elderberry Wine

Racking off of Elderberries

Racking off of Elderberries

Leave a Reply

Your email address will not be published. Required fields are marked *