Bottled my traditional mead. It slowly fermented to a semisweet 13%. It should have fermented to dry 14%. As much as I want to use raisins as a yeast nutrient to keep it simple, it just doesn't seem to be cutting it.
It has a slight bready aftertaste, probably because the yeast refuses to fully clear and I don't like to use filters. But letting the mead air for a few seconds after pouring seems to help. Though not exactly what I was going for, I think it's tasty. But I can never tell if my preferences are average.
I normally wouldn't bottle this since the yeast could potentially continue fermenting in the bottle, but:
1. It has very little sugar left that could ferment
2. It's been sitting for months with almost no movement on the air lock
3. Most importantly, I'm planning on sharing this at an SCA event so it should all be opened and drank by the end of the week.
Canning 101: White Vinegar in the Canning Pot Prevents Mineral and Metallic Deposits
[snipped]
Pour about 1/2 cup white vinegar into your canning pot when you first set it up.
Whether the residue on the jars is minerals from hard water or particulate matter from your canning rack, adding vinegar to the water will help keep it off the jars and prevent build-up on the inside of your canner.
This How Whisk(e)y is Made blog past shares the basic steps taken to create my favorite spirit! Read on to discover the process. Grain preparation. Mashing. Bottling. And more. Cheers to whiskey!
#newblogpostalert #howwhiskeyismade #wonderlesch
Hello and welcome to my blog post How Whisk(e)y is Made. I love the taste but didn’t know how it came to be. Read on as I share the steps taken to create the amazing elixir I know and love called Whisk(e)y. Whisky or Whiskey? What I have been told is, in general, whiskey with an “e” refers to distilled spirits created in Ireland and the United States. Whisky with no “e” refers to distilled…
What's everyone's favourite flowers that aren't like. The normal ones. Like everyone's a fan of roses and sunflowers what's a more niche one. One you don't get in gift sets. Mine's sweet peas
daikon with red carrots, ginger, sweet peppers, a touch of hot red pepper seed, hint of mustard and ginger with a splash of apple cider vinegar
fancy cauli mix with ginger (purple cauli, white cauli and that space alien broc-cauli mix thing) and sweet peppers, corriander, mustard
small purple brussel sprouts in red wine vinegar (plus lots of white to keep acid up) and corriander and a tiny bit of all spice berry with mustard
I was going to do a small batch of fancy kraut in ginger and mustard but the cabbage I got has mildew inside from some sort a wire worm bore hole thing and aphids. Too tired to pick through it all at this late hour. The kitchen is warm and steamy after all that hot water bath processing.
Tomorrow I am hoping to pickle some pumpkin and do a batch of pumpkin-apple butter
Hello from Placerville, CA.,
It’s the first time I have been back to Hang Town, as it is called, the County Seat of El Dorado County since a somewhat ill-fated trip on December of 2021. My first visit to this little boutique town was in the fall of 2005, when I drove up from San Francisco while attending a CPTSP Conference, and I was in awe of the town and the wineries and vineyards nestled in…