Wine Update, and Squash!

20Jul42014_DSCF7147Racked my wines today, and I am very pleased with the results, so far.

The Cherry Wine came in with an SG of 1.000 and the Cherry Mead at 1.010.  As I mentioned in the original post, Cherry Wine and Mead, with care, 71B will go way above 14% ABV.  For the mead, it stopped in the perfect spot.

The mead it amazingly good for a 20 day old product.  The honey is present but does not mask the presence of the cherries.  There is a very pleasant sweetness, but not at all cloying. If the mead stops where it is, I will be happy and will not need to back sweeten or add any acid.  Wood?  Maybe.  I do have some wonderful medium toast French Oak chips hanging around, and I think they will go quite well with the mead.  I may split the batch and do half wood half no wood.

The issue is now what happens with the 48 ounces of cherry wine base that I added on the 20th to both the mead and the wine.  I did notice that there was some airlock activity 5 hours after adding the additional fruit, which I expected, so we shall see on the 4th of August how the wines were affected.

As for the Cherry Wine – It is really hot.  A lot of alcohol that I think will age out.  The wine I will have to back sweeten a bit, which I originally thought I might have to do anyway.  There is good cherry flavor and nothing except the alcohol that is harsh.  No wood for the wine though, as it is going to be a light and delicate wine if all goes well.

Look!  It is Misty is a zucchini standing in front of out 8 foot corn!

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