Bottling

[urbandryad]

Bottled the blackcurrant port and the marmalade bochet (Seville oranges, off-dry) this weekend. Both are excellent, the port is very full and rich, the bochet is just off-dry enough to have the caramel and orange come through strongly.

Bochet bottled in 330ml with red crown caps, the blackcurrant in 330ml with silver crown caps.

Also tasted a bunch of stuff: the solstice mead, which is buttery and ready to spice; and the light marmalade mead, which I'm going to carbonate, the bitterness is out of it and it's ethereal, light, and sunshiney. I'll be tasting a couple others in the next days and doing some racking.

Comments

<grabby hands>

[donnaidh_sidhe]

I haven't been in the mood to work wine/mead in ages, but there are a few still needing to be tweaked/bottled. More and more I'm noticing that the non-kit stuff I bottled when it was still "meh" is turning out great after some time forgotten in storage, but without friends to drink it with, I'm not really finding out.

Re: <grabby hands>

[urbandryad]

Yeah, the time seems to be a very key ingredient. I miss having folks to share it with too. I was just about to start receiving visitors...