Today, we are following up on our strawberry cherry mead (Mongo’s Slobber and Sinew) to check in on how primary fermentation went after two weeks in the fermenter. We aren't rushing this process. The fermentation started off strong and finished down dry, so we are taking a hydrometer reading, calculating the final ABV, and doing an initial taste test. Because the berries stripped of their color and left behind a flat mouthfeel without enough tannins, we are racking over to secondary fermentation to clear the mead off the heavy fruit sediment and adding wine tannin to build up the body. Watch to see how to handle fruit racking, tannin adjustments, and managing air exposure during secondary!