Much has happened since my last post here. We bought a house, our son Ares was born (he will be two tomorrow, btw) and we started an new medieval reenactment society.
In the new house I have a BIGGER cellar than in the last one. The coal cellar (the house was built in 1930, so yes. COAL cellar -but we DO have central heating, no worries
) has been transformed to wine/mead/beer stock while the main cellar is now my private MEAD (Mead Experimentation Area Downstairs)
Right now I have several batches bulk aging, while others are in full production. The buckets are 30 liters, the carboys hold 5 liters each.
Please repost this photo in a size that does not exceed 800 pixels (in either direction), Thanks Oskaar.
In the new house I have a BIGGER cellar than in the last one. The coal cellar (the house was built in 1930, so yes. COAL cellar -but we DO have central heating, no worries
) has been transformed to wine/mead/beer stock while the main cellar is now my private MEAD (Mead Experimentation Area Downstairs)Right now I have several batches bulk aging, while others are in full production. The buckets are 30 liters, the carboys hold 5 liters each.
Please repost this photo in a size that does not exceed 800 pixels (in either direction), Thanks Oskaar.
- Medieval Mojito (Bulking).
- Rhubarb Vanilla (Primary). Rhubarb and vanilla will be added in secondary
- Fortified Plum Mead (Bulking)
- a/b)Braggot 1.0 (Lagering) I had to take 5 liters out when I added dry malt extract because of the violent reaction. It was anticipated, but gravely underestimated Hence 4b: Braggot 1.0/Mt Saint-Hellens edition.
- Frankenmead. (Bulking) An experiment gone wrong. Old Wyeast 3787 didn't kick in, so I showered the yeasty corpse with Kitzinger Sherry to jumpstart it again. To my surprise it is turning out quite nicely.
- Sanguis Nobilis (Bulking). I have a line of meads with a reddish to blue/purple color. Burgundiae Sanguis (Raspberry mel), Sanguis Nobilis (Multiberry mel), Sanguis Regis (Blackcurrant mel) and Sanguis Imperatoris (Blackberry mel).
- (invisible) Bochet (Bulking). I plan to keep this one for a while longer, but if it doesn't improve it will eventually be kitchen sink fodder, I'm afraid... It's bitter with an acidic aftertaste. Not quite what I expected of it. Luckily it's only a 5 liter experimental carboy.
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