{"id":135,"date":"2007-12-03T06:00:10","date_gmt":"2007-12-03T13:00:10","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/12\/03\/mead-from-cherries-so-far-so-good\/"},"modified":"2007-12-03T06:00:10","modified_gmt":"2007-12-03T13:00:10","slug":"mead-from-cherries-so-far-so-good","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/12\/03\/mead-from-cherries-so-far-so-good\/","title":{"rendered":"Mead From Cherries: So far, so good"},"content":{"rendered":"<p><strong>Making mead from cherries<\/strong><\/p>\n<p>I&#8217;ve often thought about making &#8220;second wine&#8221; using honey instead of sugar. Also called &#8220;false wine,&#8221; it&#8217;s made from the pomace of newly fermented wine by adding water, sugar and acid. I like honey, water, and acid (mead) all by itself, so using honey instead of sugar should be an improvement. That&#8217;s the idea behind my cherry mead, which I made in 2006 and 2007 from the pomace of that year&#8217;s cherry wine.<\/p>\n<p><strong>A little adjustment and a little more time<\/strong><\/p>\n<p>I got a chance to look in on the 2007 cherry mead when I racked it the other day, and I think it&#8217;s coming along nicely. If I had to sum up the flavor in one word, it would be &#8220;mild.&#8221; It&#8217;s a little fruity, and the aroma is pleasant, but I think it needs more time. Here are the numbers:<\/p>\n<p>Date: 11\/21\/07, Specific Gravity: 0.996, pH: 3.39, TA: 5 g\/L<\/p>\n<p>The TA is a little low, so I added about 1.25 g\/L of tartaric acid. With that little adjustment, I&#8217;ll leave it alone to age for a while.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Making mead from cherries I&#8217;ve often thought about making &#8220;second wine&#8221; using honey instead of sugar. Also called &#8220;false wine,&#8221; it&#8217;s made from the pomace of newly fermented wine by adding water, sugar and acid. I like honey, water, and acid (mead) all by itself, so using honey instead of sugar should be an improvement. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,22,41],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-enology","category-mead","category-winemaking"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/135","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=135"}],"version-history":[{"count":0,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"wp:attachment":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}