2 months from now, just after my future wife is no longer the future wife, the fermentation of the dandelion wine will be done.
Last night we racked the wine from the primary fermentor to the secondary - it smells like burcak. Burcak for the uninitiated is a Czech speciality which is basically young wine that looks like sheep phlegm. For some reason it is insanely popular here, but not with me.
The thing that worries me is that I find inordinate pleasure from just watching the airlock bubble away - it is nice to know that there is at least something going on in the bottle.
Wednesday, May 7, 2008
Monday, May 5, 2008
Dandelion update
The petals have been filtered, about 3lbs of sugar dumped in, add to that the yeast and what do we have?
4.5 litres of gently bubbling dandelion wine, nicely fermenting.
Last week the yeast and airlocks we ordered from the UK arrived and the project is going forward nicely.
Next up, beer......
4.5 litres of gently bubbling dandelion wine, nicely fermenting.
Last week the yeast and airlocks we ordered from the UK arrived and the project is going forward nicely.
Next up, beer......
Subscribe to:
Posts (Atom)
Brown, Robust, English, American?
Once upon a time, according to the BJCP at least, there were 3 types of porter, brown, robust, and Baltic. Baltic porter is, putting on my p...
-
This time last year I started what I hope to be an annual tradition, brewing a barleywine in late November or early December and letting it ... -
Warning, those of you of a delicate disposition may wish to look away at the end of this post as the photo may be too much for you. The res... -
As promised, one week after The Session - Quarantine Edition here is the round up. Straight off the bat, I want to thank everyone that ...