![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Quick notes:
Made the coffee cake from my fallen-apart Betty Crocker cookbook. Is still excellent.
Racked and tasted everything.
Apple mead is at ~9% potential alcohol by volume, tastes amazing.
Apple juniper wine is at 1% potential, has some sitting to do but tastes nice. A little retsina-like.
Added straight apple juice to top up the above two.
Kousa wine tastes like hooch. Racked it down to a 5 gallon. It'll take some time.
Graff did not get bottled today because me & brewing partner got distracted. Tastes awesome, better with the not-sour.
Started two ciders today: straight juice with Safale-04 yeast, one with Big Gin-soaked juniper berries, one without. Considering adding some honey to them at some point maybe, but curios where they go on their own. they were right around 5-6% potential alcohol, it was more juice from upvalley straight from the farm. Apparently it's UV-pasteurized there, but not boiled.
Have six full carboys, two empty ones. There will be one more empty one after graff is bottled. Also have half a bucket of honey (one bucket plus the apple juice made 6gal mead), some sweet mead yeast, some narbonnes yeast, and some lambic brett in the fridge.
Hmm, hmm, hmm.
Sorta drunkish from tasting everything, so notes are half-assed but here while I remember them.
Made the coffee cake from my fallen-apart Betty Crocker cookbook. Is still excellent.
Racked and tasted everything.
Apple mead is at ~9% potential alcohol by volume, tastes amazing.
Apple juniper wine is at 1% potential, has some sitting to do but tastes nice. A little retsina-like.
Added straight apple juice to top up the above two.
Kousa wine tastes like hooch. Racked it down to a 5 gallon. It'll take some time.
Graff did not get bottled today because me & brewing partner got distracted. Tastes awesome, better with the not-sour.
Started two ciders today: straight juice with Safale-04 yeast, one with Big Gin-soaked juniper berries, one without. Considering adding some honey to them at some point maybe, but curios where they go on their own. they were right around 5-6% potential alcohol, it was more juice from upvalley straight from the farm. Apparently it's UV-pasteurized there, but not boiled.
Have six full carboys, two empty ones. There will be one more empty one after graff is bottled. Also have half a bucket of honey (one bucket plus the apple juice made 6gal mead), some sweet mead yeast, some narbonnes yeast, and some lambic brett in the fridge.
Hmm, hmm, hmm.
Sorta drunkish from tasting everything, so notes are half-assed but here while I remember them.
