I want to inform all listeners-in on this blog that, as noted before, I am back in brewing business. Next week I shall open what has come to be known around the house as "Over the Top Hop," which I may extend to be "Over the Top Hop Parade," and it will be hoppy. It will probably be the last hoppy thing that happens to my carboy for a long time. Plans for now are... well, last week I realized that a freeze is coming soon, and those grapes and apples in the yard aren't gonna like it much, so I better get them drunk 'fore too long. Thus:
a Pyment: honey wine (mead) with grapes
a Pyment with the juice of delicious apples
Just one gallon of each, each gallon also containing a pound of local honey and Blanc yeast, now going "blip, blip, blip," (as digital as fermenting gets) inside the insulated box in the kitchen, 'cause who knows what kind of temperature fluctuations go on in there. It should take about a month to finish, and a questionable amount of time before it's completely delicious.
Speaking of wines, Liz's mom is here in Eugene now; from their cousin's wedding they returned bearing three gallon-sized bags FULL OF CHEESE. Their cousin is a cheese broker. So today we took a little trip to King Estate winery and had lunch-- trout club sandwich, sweet potato chips with truffle oil, greens salad, honey thyme ice cream (wow), and the Alsatian flight which included a pinot grigio, Gewurztraminer, and Riesling; the Gewurtz the outright best of the three with the best body, mild tang, and peach/apricot hints that went well with the meal... and we bought a bottle to go with some of the cheese-- goat and manchego, if we have it. I feel rich. I have been cultureshocked. The mountains southwest of Eugene are refreshing, serene (apart from the visible logging), and a place I would consider steading.
I am in the public library at a table and I think there is somebody doing something inappropriate directly across from me, so I'm gonna go now.
1 year ago