Today's progress
Dec. 27th, 2005 06:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
treeskinOne (1) load of laundry done
Cleaned kitchen so I could do mead things
Decanted and bottled one batch of oak leaf mead
Opened carboy on second batch of mead, frowned at the ook, and dumped the whole business in the compost pile
Cleaned carboys
Finished By's gift afghan, got the ends woven in, folded afghan for presentation, and left it in his chair (it's un-encatted so far)
Counted afghan squares, since I lost track: 192/169 squares
I'll update more about the trip later; I'm still not feeling too social.
Cleaned kitchen so I could do mead things
Decanted and bottled one batch of oak leaf mead
Opened carboy on second batch of mead, frowned at the ook, and dumped the whole business in the compost pile
Cleaned carboys
Finished By's gift afghan, got the ends woven in, folded afghan for presentation, and left it in his chair (it's un-encatted so far)
Counted afghan squares, since I lost track: 192/169 squares
I'll update more about the trip later; I'm still not feeling too social.
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Even More Answers
Date: 2005-12-28 05:54 pm (UTC)It tastes like mead, with those spicy honey flavors, and a bit of a smoky background (to me, anyway) that must come from the oak. It is currently a bit astringent, still a bit of the "green wine" flavor, but it's going to be a fine, fine pale amber dry wine in six months. A tiny bit of sugar takes the edge off now, and I might take it to the NYE party, to tease the brewers with.