Sammy demonstrates the Racking Technique

September 23, 2008 at 8:50 am (Carboy, Mead Making, Wine Making) (, , , , , , , , )


By Sammy Wight

Sammy racks the Mead

Last night we “racked” the Mead, or, transferred it into another Carboy while keeping all the sediment out of the transfer. This is the 2nd time we have done this. The very best part of this task was the “taste test,” and boy is it tasting good! We poured enough to fit into a shot glass, and the little sip i had was packed with quite a “kick!,” which surprised me, but what a great surprise. I was told recently that Mead must sit for at least 3 years before it is good enough to taste, and at it’s best in 6-9 years. WELL, i don’t think i will be letting this batch sit that long. I may put back one bottle to age for some time, but the rest will have to be shared as gifts and for special occasions. I do see, in the near future, several “one-gallon batches” with different flavors.

We taste tested Eydie’s Blackberry wine also, and it was superb! The Elderberry Wine is not quite ready, still a bit cloudy, but… it did taste wonderful! What is so cool about all this is… ”We took the time, effort, and energy to make these wines from scratch, and the bounty from the result is already showing to be very worth while!”

Capping The Blackberry Wine Eydie's Seven Bottles of Blackberry Wine (one is upright in the back)
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Capping Off The Blackberry And Mead Wines

August 12, 2008 at 3:14 pm (Airlock, Blackberry, Bungs, Fermentation Lock, Mead Making, metabisulfite, Nutrient, Potassium Metabisulfite, Sulphited, Wine Making, Yeast) (, , , , , , )


Two examples of capping fermentation pails with two different types of Airlocks.

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