As you can see in the photo above, I racked my cherry mead into two 1-gallon jugs, a magnum (1.5 liter) bottle, and an ordinary wine bottle. The 1-gallon jug on the left, that isn’t full and has a lighter more opaque color to it, is filled with slurry from the fermenter. I’ll let it settle so that I can recover some clear mead later. I talked about the acidity of the cherry mead last week, and I planned to add 1 tsp/Gallon (1.3 g/L) of tartaric acid. I did that, and I’ll taste it in a few months to see how it’s coming along.

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