Mead update

The fermentation slowed to the point I decided to rack the contents and check the alcohol and sugar levels. The alcohol is at 8-10% and the sugar is still in the 22% range, which gives a slight alcohol taste and a LOT of sweetness left. In fact it’s too sweet, so I decided to filter out all the blackberry seeds and pulp put it back in the jars and ferment it some more. Filtering out the seeds is just a matter of some cheesecloth and a funnel.

Yup, made a bit of a mess with it, but that is to be expected, I can’t seem to do anything without making a mess. It’s on a second ferment and I’ll keep a close eye on the alcohol content to try and get the balance of ‘bite’ to sweetness that I want.

The red flame raisin mix is still bubbling away and the fumes coming out of the water lock smell like heaven. I’ll do a post on that soon when I get a taste of the results.