Saturday, March 07, 2009

Mead Update 2

The bubbling slowed down considerably. It is interesting to shine a flashlight beam through the side of the bottle and watch the movement in the liquid as it ferments. It's alive! she said in her best mad scientist imitation.
But the time comes when most of the sugars have been converted to alcohol, and it is time to decant into a clean bottle for mellowing or aging.

Here's a shot of the thingie that Herb uses to measure the specific gravity in his winemaking. Hey, did I tell you he won another medal - a silver - in the 2008 Great Lakes International Cider and Perry Competition, Non-Commercial "Other Specialty" class 28-C, with his spiced apple wine made with apples grown by our favorite local orchard, Porters!


patientgardener said...

That looks delicious

comfrey cottages said...

been following your posts on your mead. very happy all is going well and so excited for you! thanks for sharing! hugs from leslie :)