So, sorry about the lack of posting.
It's peach season here in Utah; all the peach trees have ripened and the fruit is getting picked en mass. Which means that the people who know and like your humble narrator have given us peaches, because they know we like fresh fruit, and they want to see what we do with it.
Well, exhibit A: Peach cider. A friend gave me a gallon and a half of peach juice that he used a steam juicer to obtain. Couldn't let it sit, so I had to start brewing last night. Just peach juice and Nottingham Ale yeast, which should give us a good dry cider at around 4.5-5% alcohol by volume. And that led to exhibit B, which is...
Peach Melomel. That's mead with peaches, for those who don't speak brewer. 1.25 gallons of peach puree. 12.5 pounds of honey. Premier Cuvee yeast. That'll probably end up around 11% ABV, somewhat dry. And since we already had all the works out, we started exhibit C, a five gallon batch of mead using local Utah honey and a dry mead yeast.
So I got to bed late last night, woke up early, went to work, came back, and now you get this sorry excuse for a blog post. But hey, I'll let you know how it turns out!
There's a dragonfly the size of a large hummingbird buzzing overhead right now. I'm always amazed at how much life a desert can support. We're not actually a desert, but we're close.
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