Oops. Anyways, the boozes did well at Great Northeastern War. My conditum paradoxum and rose-lavender cordial were paneled and both scored relatively well for my first foray into the guild scene. My mead and cordial both one best in their division. There was only one cordial, but...hey, there were 8 meads. That counts for something. … Continue reading So it’s been like a month since my last post…
The Muscat is in the fridge. The Conditum Paradoxum is upright and settling out. (It clarified while cellared.) I will need to re-rack it before Great Northeastern War this weekend. I am EXTREMELY excited about my first chance to panel in the East Kingdom Brewer's Guild. I've been dabbling with my local guild: The Smokingbridge … Continue reading IN VINO VERITAS VI: There is truth.
That is probably the worst movie/history pun crossover in the entire internets. Anyways, we have wine! First you gotta sanitize those bottles. We may be making Roman wine, but we don't need Roman germs. Then you make your boyfriend put the carboy on the counter for you. Once you siphen into the bottling bucket (best … Continue reading IN VINO VERITAS V. “HAAAAAAAAAADRIAN!”
Bottling and infusing the wine today! Excited! Pictures to follow in tonight's post. In the end, I will have the following: 2 gallons of "Ancient White" Muscat wine. 1 gallon of Conditum Paradoxum (spiced wine from Apicius.) 1 gallon of Rhosatum (rose wine from Pliny the Elder.) 1 gallon of Retsina (resined wine.) I've found … Continue reading IN VINO VERITAS IV
Racked the wine to the secondary today. It's fermenting like a madwoman. I probably could have let it go longer, but the boy needed the larger carboy for his beer that he's working on today. Either way, I plan to leave it in this carboy now for at least a month before the clarifying process. … Continue reading In Vino Veritas Part III, and Artisanal Swapage.
I just knocked out my 2nd annual gallon of espresso cordial. It won big at the Bridge Birthday drinking, I mean, Brewing Contest, also known as "Pickle the Baron." The recipe is proprietary, sorry, folks. 😉 The original name of it was "Dark, Dirty, and Whipped," but I think I'm changing it to "Auntie Anna's … Continue reading Another day of brewing…
I made rose sekanjabin for the first time today, so I documented it by video. Sekanjabin is a syrup with origins in Medieval Persia. It's typically made with mint, but a variety of substitutions can be made. In this case, I used dried roses, since I have way too much for my wine. The video … Continue reading Rose Sekanjabin video.