decomposedcats
professional tea drinker
my name is ange! I’m new!
I’ve been brewing wine sporadically since about 2019. I’m not super well versed but it’s enough to get by. I think I’m at point now, however, where I’d like to take it more seriously and learn more about different approaches to homebrewing, etc etc.
My first was peach wine with my old roommate with some peaches she had from the tree in her yard. It’s honestly what really got me started to begin with…anyway that didn’t work out because during the summer I had a terrible gnat infestation and the whole thing got contaminated.
I’ve made kombucha twice and failed
(just sheer laziness ha, I’m sure had I been consistent about feeding the scoby, it would have been a great turnout).
A year and a half ago I made strawberry wine, and while it tasted delicious, there was so much sugar content that it was absurdly strong. Me and some friends cracked it open for thanksgiving and boy did we have a time. Delicious, smooth, like honey but in the best ways possible, but powerful in a way where we forgot it was Thanksgiving and not jungle juice frat party time.
Currently I am making some muscadine wine. This one has me nervous seeing as how I accidentally put in way too much tannin (and probably shouldn’t have to begin with because I also never removed the skins from the actual fruit and so um…talk about Sahara desert). I went to fill the air lock this morning and caught a whiff of it too and it smells boozy but not in a pleasant aromatic way. It smells like your grandma’s 5 year old wine sitting in the back of her liquor cabinet that you got drunk off of at 14 during holiday break and ended up spending the rest of your summer break cleaning the puke off of her bathroom walls. Like I said I’m new to this and very “Google what I can and figure the rest out later.” I’m thinking of adding more sugar? I don’t know. Any suggestions are welcome
I’ve also got accidental tepache brewing too! That’s going pretty well, smells great.
And honey fermented beet kvass I started yesterday. First time but we shall see how that turns out. I’m not too big on beets but I’ll try anything once.
Anyway, besides attempting to make wines and ferments, I’m a lil garde manger chef at a local restaurant. I enjoy metal, folk, and really whatever music that tickles the ears and playing guitar when I feel inspired.
Can’t wait to see what I learn from being on here!
I’ve been brewing wine sporadically since about 2019. I’m not super well versed but it’s enough to get by. I think I’m at point now, however, where I’d like to take it more seriously and learn more about different approaches to homebrewing, etc etc.
My first was peach wine with my old roommate with some peaches she had from the tree in her yard. It’s honestly what really got me started to begin with…anyway that didn’t work out because during the summer I had a terrible gnat infestation and the whole thing got contaminated.
I’ve made kombucha twice and failed
(just sheer laziness ha, I’m sure had I been consistent about feeding the scoby, it would have been a great turnout).A year and a half ago I made strawberry wine, and while it tasted delicious, there was so much sugar content that it was absurdly strong. Me and some friends cracked it open for thanksgiving and boy did we have a time. Delicious, smooth, like honey but in the best ways possible, but powerful in a way where we forgot it was Thanksgiving and not jungle juice frat party time.
Currently I am making some muscadine wine. This one has me nervous seeing as how I accidentally put in way too much tannin (and probably shouldn’t have to begin with because I also never removed the skins from the actual fruit and so um…talk about Sahara desert). I went to fill the air lock this morning and caught a whiff of it too and it smells boozy but not in a pleasant aromatic way. It smells like your grandma’s 5 year old wine sitting in the back of her liquor cabinet that you got drunk off of at 14 during holiday break and ended up spending the rest of your summer break cleaning the puke off of her bathroom walls. Like I said I’m new to this and very “Google what I can and figure the rest out later.” I’m thinking of adding more sugar? I don’t know. Any suggestions are welcome
I’ve also got accidental tepache brewing too! That’s going pretty well, smells great.
And honey fermented beet kvass I started yesterday. First time but we shall see how that turns out. I’m not too big on beets but I’ll try anything once.
Anyway, besides attempting to make wines and ferments, I’m a lil garde manger chef at a local restaurant. I enjoy metal, folk, and really whatever music that tickles the ears and playing guitar when I feel inspired.
Can’t wait to see what I learn from being on here!
