Time to check the Hard Cider – to see if it was fully carbonated! So we grabbed a couple of our Erdinger Beer Glasses! …
The result? The carbonation was perfect! And, the flavor? Wow!! Not as sweet as we thought it would be, which is a good thing! And, downstairs it went for another 4 weeks of aging … It should be ready to drink in mid-May.
I decided to try our Cucumber Infused Vodka in a martini … WOW! Ya gotta like cucumber though! 😃
We keep this vodka in the freezer, so it gets ice crystals in it …
After starting our mead in late December, and aging it downstairs for 3 months, it was time to bottle it!
Here Brian is re-racking it …
Then filtering …
All bottled … 35 ½ 750 ml mason jars!
Named and labeled …. Maggy’s Mead!
And the result? Wonderful! We did a taste comparison between Maggy’s Mead and our Limp Mint Mead (bottled at the end of last July) … we couldn’t really taste the mint, but it did seem to effect the color… the Limp Mint Mead is a deeper color. And the taste? Maggy’s Mead is milder, perhaps just because it hasn’t aged as long. Maggy’s Mead is now downstairs…
The Pinot Grigio, which we started on Apr 7th, was racked into a carboy for stabilizing and clearing; then carted downstairs for 3 weeks.
And what’s happened to that beer, you ask??? Brian checked it for carbonation — it wasn’t quite fully carbonated, but … Brian said “it was light and refreshing, with a crisp, clean taste, like a gopher running across the snow-top with a bald eagle fast on his heels! It awakens the palette to a dance of Mexican jumping beans!” 🤣
We let the beer carbonate for another week upstairs, then it joined the cider downstairs to age for 4 more weeks. It should be ready to drink at the end of May.