{"id":74,"date":"2007-07-26T06:00:28","date_gmt":"2007-07-26T13:00:28","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/26\/cherry-mead-recipe-pressed\/"},"modified":"2007-07-26T06:00:28","modified_gmt":"2007-07-26T13:00:28","slug":"cherry-mead-recipe-pressed","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/07\/26\/cherry-mead-recipe-pressed\/","title":{"rendered":"Cherry Mead Recipe: Pressed"},"content":{"rendered":"

\"HomemadeI didn’t intend to leave the cherry mead<\/a> on the skins for three weeks, but there are other wines to fuss over, meadmaking questions to ponder, and even unfermentable things that a winemaker must attend to. Yesterday I poured the mead, skins, pits, pulp and all, into my homemade 3-bucket press. A bucket drilled with holes, making it look like an oversized colander, holds the fruit. It fits inside another bucket which catches the wine and drains it through a spigot and tubing into a 5-gallon carboy. A third bucket, filled with water, fits into the one holding the fruit and squeezes out the wine. Not the most efficient press, but you can’t beat the price!<\/p>\n","protected":false},"excerpt":{"rendered":"

I didn’t intend to leave the cherry mead on the skins for three weeks, but there are other wines to fuss over, meadmaking questions to ponder, and even unfermentable things that a winemaker must attend to. Yesterday I poured the mead, skins, pits, pulp and all, into my homemade 3-bucket press. A bucket drilled with […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22],"tags":[48],"class_list":["post-74","post","type-post","status-publish","format-standard","hentry","category-diy-equipment","category-mead","tag-nad"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t