Wife and I decided to take a much-needed spontaneous #vacation over the long weekend. The kids are with Grandma.
Our hotel room was double booked. Some people walked in us, thankfully fully clothed. It got worked out. It’s a fun story. Now I’m drinking #mead from a Central Texas meadery and we’re discussing what to do for dinner.
Today, I started a gallon (3.8 l) batch of brombær mjød and a gallon batch of solbær mjød.
For each batch, I used 1.36 kg of honey, 25 g of raisins, 4.2 l of water, and a 5 g packet of Lalvin D-47 yeast. For the fruit, I used 1.4 kg of brombær and 290 g of solbær (I would have liked to use more solbær but that's all I could harvest).
In about a week or so, I will strain and rack these into glass jugs and let them continue to ferment.
Ooh, I have a jar of what was unripened honey (pulled out out of a beehive before ready-- which happens sometimes) and it's fermenting itself into alcohol. Natural yeasts apparently are converting it into mead. Wonder how it tastes. 🤔 #beekeeping#mead
Yum. Fresh raspberries. I don’t get them often because they don’t last. I should get them more often. Hm. Raspberry mead? It would have to be a small batch or I’ll go broke buying raspberries.
It was frustrating for me to talk about different kinds of #mead using their English name when speaking in French, so I decided to progressively translate them.
The first on my list was cyser. I went back to its Latin root sīcera and evolved it back to Modern French.
French speakers, say hello to the word cicère!
Next on my list are metheglin, bochet, and pyment.