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I have ingredients for the Sarsparilla Sweet Stout and I have a windfall of organic lemons, which I will make into limoncello/milk liqueur (one uses the peel, the other uses the juice). I need to get on those lemons like, yesterday, but I'd really like to do this batch with everclear instead of vodka and it's hard to source here so I need to either hook up with someone who's been to the states recently or give up and just use vodka.
I'll likely do the latter and get 'er done tomorrow. I'm quite looking forward to sitting surrounded by the fragrance of lemons as I work.
Rose petal mead supplies are also hanging out here, and I've put out feelers about another 15kg bucket of honey. Each bucket does two strong & sweet 6gal batches or several weaker ones.
If my supply of lemons doesn't dry up I may do a lemon clove mead along with the currant one, but the latter's beyond my budget at the moment since I'm buying fruit for it.
Incidentally, I usually estimate between $100 - $120 for a batch of something strongish, half that or so if it's wine using white sugar or a milder beer. Wildcrafted or scavenged fruit is different, and of course far more awesome, but I seem to be running off on a different tangent lately.
I'll likely do the latter and get 'er done tomorrow. I'm quite looking forward to sitting surrounded by the fragrance of lemons as I work.
Rose petal mead supplies are also hanging out here, and I've put out feelers about another 15kg bucket of honey. Each bucket does two strong & sweet 6gal batches or several weaker ones.
If my supply of lemons doesn't dry up I may do a lemon clove mead along with the currant one, but the latter's beyond my budget at the moment since I'm buying fruit for it.
Incidentally, I usually estimate between $100 - $120 for a batch of something strongish, half that or so if it's wine using white sugar or a milder beer. Wildcrafted or scavenged fruit is different, and of course far more awesome, but I seem to be running off on a different tangent lately.
