I’ve turned the cold room into a fermentation station – got about 45 litres of beer between kegs and bottles, just kicked off 23 Litres of Sumac wine, and I’m on my 9th experimental mini-batch (using various sugars, syrups, making cider, metheglin etc).
Sadly we’re down to a meager glass or two of plain mead, and there’s but a single bottle of sparkling mead remaining.. That said, I’ve got a lead on 60 liters of braggot – a mead-malt concoction that’s said to be quite good.. Now I just need to find the thyme.. oh wait – there’s a massive patch of that in the front lawn.. it’s time I need!
