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I finally bottled up my batch of melter honey/bochet that had been bulk aging for almost 2 1/2 years (half by accident, mostly by procrastination). Took the opportunity to make another batch of straight melter honey/bochet as well. I finally cracked into a new bucket of that honey, and this...

I haven't done an overnight room temperature mash, but I have done 2hr non-enzymatic "mashes" for near-beers. In my experience, it leaves a debris film on everything that is prone to scorching during heating. I would also anticipate that a long room-temperature mash would start to funk a...

I'm not that hungry, but freshly fried jalapeño poppers sounded really good. And it should come as no surprise that even so, I was unable to let them sufficiently cool before seriously burning my mouth on half of them.

And just as I was growing fond of Lunar Crush for my hazy IPLs (Cold IPAs? Hazy Lagery thing).

My wonderful Father-in-law bought out a winemakers supply for a crisp $100 and brought the goodies down to me. Included in this was a nice floor corker which is a 1000% upgrade from the double lever hand corker. Coupled with a dozen cases of clean bottles, now was go time to quit...

And if it doesn't, you can now give it one!

Getting tangential to the original design, my spare parts piles yielded a nice pot that already has trouble holding liquid. Because I had quite a few beers in me upon this discovery, I correctly decided that improper use of a handheld bandsaw and guardless angle grinder is best left to sober...

The biggest challenge personally is to make something that is equally useful for all batches 10-40lbs. But I'm following along for inspiration!

My notes show I was happy with 14oz of white spruce at flameout. Though I enjoy just munching on pine pieces whenever I pass one. Which is pretty often.

Some of us were more bored in school than others.

Lucky for me, Meatloaf covered my Saturdays when he said "two outta three ain't bad".

There's an actual meme somewhere but the heck if I can find it. It says: In my pocket I carry a device that can access all human knowledge. I use it to argue with strangers and look at cat pictures.

I was probably 25% sarcastic in my post. I checked and shipping 300 miles was *only* $93 for 50lbs. Still not a bad price, but I don't need to put a case of bottle caps into my will.

With the actual garden still in its spring infancy, let's see what else is cooking. The strawberries look ready to rip. And the Rhubarb is thriving after the last two years of splitting and transplanting. I pulled 15lbs of stalks for a batch of wine before I reached the third pictured 4x4...

Take this with a hefty grain of salt as I only make 1-2 batches of wine a year, but I always freeze my fresh fruits anyway to aid in extraction. The only possible downside to store frozen fruit would be the unknown ripeness of what's already packaged.

Good lord. I'm tempted, as I'm nearing the end of a medium flat-rate box I purchased 15 years ago.

Minimal setup/cleanup, and knocking 10 gallons out in 3-4hrs. What's not to love?

Let's play a little catch-up here: 1384 + 10 gal Irish Red + 5 gal Citrus Wheat + 10 gal RandoHop Thiolized NEIPA =1409 gallons

Speaking of, 'tis the spruce tip season!