Even though this is just really for me, I feel bad that I haven't updated this in over a year. I'm sorry.... me. But, I'm still happily making alcoholic beverages for many to enjoy, so I guess it's still a win there! The bouchet is.......... odd, but I'll get to that later. The blueberry was bottled and was FANTASTIC (better than the blackberry), and I did another batch of the Honningbrew Mead, but remembered NOT to over-clove it this time. I did, however, use cheaper apple juice, which had more sugar than I was counting on. This made the specific gravity WAY higher than I anticipated, so while the ABV is still around 16-17%, it ended sweeter. I'm ok with this, though the fiance was less so.
Oh yeah, I'm engaged now. :-p For a few months, at least. Probably the next blog will be saying "husband". But that's part of the reason why I haven't updated this. LOTS of non-wine-making related things happened, so blogging about it went by the wayside.
We've also gotten in to beer making, and have one batch (a Hefeweizen) bubbling in its primary. The Saison was bottled last weekend, so it'll be ready in a few weeks. I have plans to do at least a Dubbel and an Oktoberfest this fall, and a good stout or porter in the wintertime. I did a porter of my own last winter and it was absolutely FANTASTIC. We've started getting our beer kits from Schoolhouse Beer, which is a homebrew and craft beer store that's just a few miles away from the house. They are seriously awesome people and I highly suggest going to them if you want beer kits. We've made 2 from them so far (a session IPA and the porter), and 2 more are in the works (the Saison and the Hefeweizen). Each one has been fantastic, and way better than any other kits we've tried. So give them a look!
Wine/mead plans for the summer:
Mixed berry (blackberry/blueberry/raspberry) mead or wine if possible, if I can get to the u-pick farm to get them.
Possibly re-try the prickly pear wine, this time keeping an eye on the specific gravity so I don't have 17% ABV ungodly sweet ew.
As for the bouchet, it is odd. I at first over-ginger'd it (Eric says I should name it "Ginger Your Face". I am not opposed to the idea) so it was very very overpowering. Also I may have boiled the honey a bit too long as it had a "burned" aftertaste to it. The strange part is that....... it looks like Coke. It smells like Coke (apparently one of Coke's secret ingredients is cardamom). It even TASTES a bit like really really flat Coke that's highly alcoholic. I took it out to my good and wonderful friends at Boutier Winery, and Victor suggested I add some licorice. While I'm not a fan of black licorice, I could see why he suggested it, and so I've dropped a 1.5'' stick in to it to let it get some of that flavor. Eric likes it and says it should be bottled eventually. I'm still on the fence. It's mellowed CONSIDERABLY since the "Ginger Your Face" time, but I'm still not sold.
I may try it again this summer as well, but not boil the honey as long, and using different spices. I don't think the "chai" part is a good idea. Ooooooo maybe I should dilute in apple juice! And do an apple pie spiced bouchet!
SO MANY IDEAS!!
Hopefully I don't forget to blog about them!
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