More Bottling

Been making a bunch of booze lately and figured I may as well start using this to document them.  There is a lot of stuff still fermenting, but we bottled some mead this afternoon.  On the left is the Black Tea & Orange Melomel, and on the right is the Viking Blood which is a cherry melomel.  I didn't name it that; it is the traditional name for a cherry mead. The tea and orange went in to the 750ml bottle and the cherry went into a big 3L bottle I have been saving for a while.  More to come.

More Bottling

We bottled the Mint Wine and Cyser 

a couple weeks ago and yesterday corked 5 gallons of Montepulciano.   

We have a handful of stuff fermenting/aging at the moment; 3 gallons of plain Mead, 1 gallon of Orange Mead, 1 Gallon of Maple Wine, and 1 gallon of Cider that is sweetened with dark brown sugar.  Right now, we are kind of just trying out recipes to see what works.  Once all the mead has aged for a year or so, we will start working on some duplicates if it is good. When we start racking and all that stuff, I will add pictures.

Wolham Winery Has Corked Its First Bottles

Three bottles of Mint Wine, a so far successful experiment.  Three bottles of Cyser which already tastes delicious.  I am very confident that both will age well.  We will check back with the Cyser in about 8 months to see where it is, and will give the mint wine about 3 months or so to start.

Yarrgghh!

Found this guy in the back yard today.  About the size of a dime with one eye.