Comments on: Apple Mead http://www.washingtonwinemaker.com/blog/2008/10/01/apple-mead/ Growing grapes and making wine in Bellevue Fri, 30 Jul 2010 01:09:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Erroll http://www.washingtonwinemaker.com/blog/2008/10/01/apple-mead/comment-page-1/#comment-11069 Erroll Thu, 02 Oct 2008 16:16:31 +0000 http://www.washingtonwinemaker.com/blog/2008/10/01/apple-mead/#comment-11069 Hi Jesse, Good luck with the chokecherry wine. The most important thing about a second is not to get too greedy. Either use skin/pulp that you didn't ferment, like I'm doing with my apple mead, or or fermented a short time (no more than three days in the primary). Erroll Hi Jesse,

Good luck with the chokecherry wine. The most important thing about a second is not to get too greedy. Either use skin/pulp that you didn’t ferment, like I’m doing with my apple mead, or or fermented a short time (no more than three days in the primary).

Erroll

]]> By: Jesse Becker http://www.washingtonwinemaker.com/blog/2008/10/01/apple-mead/comment-page-1/#comment-11053 Jesse Becker Thu, 02 Oct 2008 04:49:05 +0000 http://www.washingtonwinemaker.com/blog/2008/10/01/apple-mead/#comment-11053 That is a very good idea. I am going to start a Chokecherry wine soon and I am sure the seconds would make a good mead. Thanx for the idea. That is a very good idea. I am going to start a Chokecherry wine soon and I am sure the seconds would make a good mead. Thanx for the idea.

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