Or really in your kitchen, basement, or garage? I am curious what folks have fermenting away, I'll start. Fresh in my mind as I sampled yesterday.
I have two five gallon batches of orange blossom mead. They were started months ago and got some O2 and yeast stirring and nutrient to stimulate.
I have a 5 gallon blend of honeys that my girls gathered. Just leftover stuff from several years. The first mead that had heat added to the must.
I have a 7 gallon batch of 15% PAV mead still at 1.050.
I have a 5 gallon batch of 12% mead, was a little cloudy, will be bottled after the clay settles.
THere is also a 5 gallon batch of maple wine. Not quite done. Contrary to prior memory, the aroma and taste are very true to maple.
ALso 5 gallons of pinot blanc wine, wheat beer, and a belgian dubbel. On tap is a barleywine.
Do you enter competitions with your meads and are you a judge of any kind of standing? I have entered in the past and hope to be a BJCP judge down the road.
6 gals Port (conventional grape stuff)
25 gals medium sweet show mead
15 gals cider
45 gals cyser
5 gals each of:
Champange style mead (high ABV, will be sparkling)
Port-style mead (high ABV, still, sweet)
Sweet cherry melomel
Tart cherry melomel
Sweet show mead (from uncapped honey)
Red plum melomel
Stanley plum melomel
5 1-gal jugs of show mead (different yeasts in each)
Concord grape wine
Cranberry melomel 2.0
Concord grape pyment/melomel
Honey wheat beer
Vanilla creme Ale
Nut brown ale (my wife's recipe)
Nut brown small beer
Blueberry wheat beer
Various older stuff
What can I say? I like beverages, and I'm brewing for 2. [img]smile.gif[/img]
Party at Scott's house!!! Thanks for the chuckles, now my wife does not think I am quite so bad. Makes me thirsty.
Holy Cow Scott! That's fantastic. A friend with mead is a friend indeed; Scott I suspect could get house projects addressed pretty readily with a little Tom Sawyer action. :D
For myself I'm still recovering from a recent move and other issues, but:
5 gals zinfandel pyment
" gewurtztraminer py
" peach melomel
10 gals off-dry traditional
6 gals chianti
" orange wine
" peach/apricot chardonnay
5 gals barleywine
On tap: 10 gals dry stout
local pale ale
And then the barchives (assorted bottles aging) down in the cellar.
Recently enjoyed a 1987 Thomas Hardy's that briefly transported me to a far-off, beautiful world of malt nymphs dancing seductively on the surfaces of my mouth, ahhhh....