Rhubarb Melomel (Mead) -- Part 2

Last night we checked the specific gravity of the mead in the fermentation vessel. It was at 1.02, which is right where it should be.



I scooped out the majority of the rhubarb chunks, then we racked the mead. This basically means we siphoned it into a glass carboy, leaving behind the majority of the sediment and bits of fruit. You can see a vessel of amarone wine waiting for its turn to be racked.



Here's the carboy nearly full.



I forgot to take a photo once we'd put the fermentation lock on top. If you're not sure what that looks like, I found a photo here. You can see the mead is quite cloudy. Subsequent rackings should help with that, but if it doesn't clear, the taste isn't affected.

And I'm here to tell you that the sip of raw mead I had last night was quite good already, not nearly as astringent as the first taste of the plum wine we did in the fall of '07 at this stage. So far it is looking like this experiment will be a grand success :)