{"id":514,"date":"2008-12-08T13:31:54","date_gmt":"2008-12-08T13:31:54","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=514"},"modified":"2008-12-08T13:33:33","modified_gmt":"2008-12-08T13:33:33","slug":"update-on-my-mead","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2008\/12\/08\/update-on-my-mead\/","title":{"rendered":"Update on My Mead"},"content":{"rendered":"<p><!--StartFragment--><\/p>\n<p class=\"MsoNormal\">Two weeks ago I placed the carboy of mead on top of a freezer in the laundry room. This room keeps a constant temperature in the low sixties. Fermentation has been consistent during those two weeks about three bubbles through the water in the air lock every seven seconds.<\/p>\n<p class=\"MsoNormal\">Yesterday, I took a reading of the specific gravity. The original reading was 1.090 and yesterday\u2019s reading was 1.020. That puts the present alcohol of the mead around 9 \u2013 10 percent. There is potentially between two and three percent more alcohol that can be made. There is a lot of carbon dioxide in the mead. You can notice the lees at the bottom of the carboy. The mead is too cloudy to degas and bottle at this time. I plan to wait another ten days and then rack it into another carboy. By that time most of the sugar content will have been turned into alcohol.<\/p>\n<p class=\"MsoNormal\">Making this mead, so far, has been very easy. It was also more enjoyable than making wine from a kit. I basically followed a recipe making some changes to the quantities. The satisfaction is similar to that one may have from making a cake from scratch as opposed to making a cake from a box of cake mix.<\/p>\n<p><!--EndFragment--><\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Update on My Mead\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=514\"><\/script>","protected":false},"excerpt":{"rendered":"<p>Two weeks ago I placed the carboy of mead on top of a freezer in the laundry room. This room keeps a constant temperature in the low sixties. Fermentation has been consistent during those two weeks about three bubbles through the water in the air lock every seven seconds. Yesterday, I took a reading of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[417],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-the-taste-of-wine","tag-mead"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":3,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":517,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/514\/revisions\/517"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}