urbandryad

Drinkable:

Some remains of graff batches #1 and #2 (batch #1 a bit sour, batch #2 has off tastes)

Carbonating:

Sarsaparilla milk stout, 6gal
Juniper cider, 6gal

Primary:

Rose petal mead, 6gal

Secondary:

Rose petal mead, 6 gal
Boring cider, fully fermented and then brett added, 6 gal
Apple mead, 6 gal, needs stabilizing and bottling
Barleywine, 6gal
Kousa wine, 5 gal

Aging:

Juniper apple wine, 6gal, 1 year needed

Next up the pipe:

Wines: malbec, grenache syrah, *gewurtz, moscato, port of some kind
Fizzy things: *braggot, *root beer, chocolate milk stout, pink bubblegum beer (honey malt, wintergreen)
Mead: historical cedar/white wine pyment, *blackcurrant mead

Summer goals:

Apricot wine
Apricot mead
Plum wine
Plum port
Traditional japanese plum infused wine
Persimmon wine
Cranberry mead?
Rhubarb wine?
More apple-juniper cider
More apple-juniper wine
Maybe japanese knotweed mead

Umeboshi