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Tuesday's GotMead Live

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Corrupted recordings are not uncommon for young podcasts... let's not jinx them!

Vicky is around, but only occasionally, so I get the feeling she's not at home and has little free time. Soon perhaps.
 
Been out of town for a bit, regarding the last show, we had an issue right at the start getting connected with AJ on Skype. We don't know what the exact problem was, but in order to start on time, I shut everything down and had to restart everything. We were finally able to connect with AJ, but I lost the first 30 minutes. I'll post it up this week. I saw it on a bumper sticker once, it read, "Sh*t Happens."
 
During the show Jd Webb said he'd like to see my setup. Honestly, there's nothing special about it. Did some minor research and this is an HDPE Food Grade water barrel. It's excellent for when it's prickly pear wine and melomel season.
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Speaking of which.. here's also an image of my pickings. That's 100kgs of prickly pears. Unfortunately I ran out of buckets to carry more tunas so I'll be heading back for at least another 150kgs. To put this into perspective: It takes me 10 hours to pick those and 40 hours to peel (not including the breaks). Luckily I get some help from my father in the peeling department
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I don't leave them in water or pour hot water on them because:
- That would use up a lot of water and energy (if I use boiling water)
- Soaking them in any kind of water will allow the tunas to absorb some of the water. I go for a no-water-addition melomel
- I don't exactly peel them. I cut them in half and scoop out the pulp with a spoon a-la kiwi fruit. I found this to be quicker than peeling and makes adding boiling water (or plain water) pointless

That barrel is now full to the brim with fermenting prickly pears. I should hopefully be able to fill my 54ltr carboy. No additional nutrients and still the yeast are tearing into those fruits
 
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