{"id":10,"date":"2007-05-07T13:20:49","date_gmt":"2007-05-07T17:20:49","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/05\/07\/a-simple-mead-care-and-feeding-of-your-yeast\/"},"modified":"2007-05-07T13:20:49","modified_gmt":"2007-05-07T17:20:49","slug":"a-simple-mead-care-and-feeding-of-your-yeast","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/05\/07\/a-simple-mead-care-and-feeding-of-your-yeast\/","title":{"rendered":"A Simple Mead Recipe: Care and feeding of your yeast"},"content":{"rendered":"<p>Here&#8217;s a photo of the fermenting mead that I wrote about yesterday (and started the day before on 5\/5\/07).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.washingtonwinemaker.com\/pic\/20070507%20-%20errollo%20-%20fermenting%20mead%20before%20stirring%20450x300.jpg\" title=\"Fermenting mead\" alt=\"After two days, the mead is translucent and small clumps of foam dot the surface\" height=\"300\" hspace=\"20\" vspace=\"20\" width=\"450\" \/><\/p>\n<p>The yeast will do their work without much attention from me, but a daily stir can help. I sanitize a long stainless steel spoon by immersion in boiling water, dip it in cold water so it doesn&#8217;t shock the yeast, then give the whole thing a good stir.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.washingtonwinemaker.com\/pic\/20070507%20-%20errollo%20-%20fermenting%20mead%20after%20stirring%20450x300.jpg\" title=\"After stirring\" alt=\"After stirring, foam covers the entire surface\" height=\"300\" hspace=\"20\" vspace=\"20\" width=\"450\" \/><\/p>\n<p>By doing this, I&#8217;m trying to keep the yeast uniformly distributed. If I didn&#8217;t, the yeast might settle to to the bottom and go dormant before they consumed all the sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s a photo of the fermenting mead that I wrote about yesterday (and started the day before on 5\/5\/07). The yeast will do their work without much attention from me, but a daily stir can help. I sanitize a long stainless steel spoon by immersion in boiling water, dip it in cold water so it [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[48],"class_list":["post-10","post","type-post","status-publish","format-standard","hentry","category-mead","tag-nad"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":0,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/10\/revisions"}],"wp:attachment":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/media?parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/categories?post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/tags?post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}