2018-07-25 at 11:41 PM UTC
Cootehill
African Astronaut
[my unsymmetrically blurry oregano]
Got some mead(honey) and some cider brewing.
Passed the point where you are supposed to stop the fermentation with chemicals (sodium metabisulphite) long ago. You're supposed to have a set alcohol content, and stick by that. I never really got that.
I brew until the yeast creates so much alcohol that it literally kills itself. Usually 15-20%.
Irish yeast.
If there are blackberries this September I hope to make blackberry wine. It is the most rare and exquisite wine, far better than anything made with grapes, and regularly wins wine competitions.
