I spent the last few days cleaning all the beer bottles I’ve saved over the last few years (not many) then bottling the soda and what was left of a keg from this weekend. I also racked the cherry beer and the bitter into kegs in preperation for being bottled in a few days. Today I’ll try to rack the pinot noir from 2007, I’ve been meaning to do that for months.
The plywood sheathing is starting to be put on.
Kate pulled the garlic up today. Perhaps I’ll make some garlic soup?
The hops are getting larger every day.
Lunch with Chris:
Mizuna and arugula with beets, salt pickled carrots, mayonaise with capers, and pickles.
Pasta with tomatoes and cubed ham. (There’s way too much ham in the house!)
Toast. (Chris only eats toast and butter.)
Kate cultured a kombucha mother from a bottled kombucha drink she got at New Seasons. I’m really surprised that she now has a big, fat, and healthy looking mother. Tonight she poured off the fermented tea and jarred it. Tomorrow night she’ll make more tea and I’m going to keep track of the laboratory side of things. Instead of tasting every few days for the right acidity I thought we could come up with a chart of a correspondence between sugar levels and acidity. It’s then a simple matter of using my refractometer to do a quick test every day, instead of using the less accurate and more wasteful method of tongue analysis.