Updateyness
So, much was accomplished. The ale was brewed, the wort is resting, and I'll probably pitch the yeast before bed. I'm a little nervous - it's a long time for it to cool before I seal it up, but I can't reall sanitize my counter-flow wort chiller right now, so I've gotta do it the slow way.
Compote was also made. It's not too bad, although it's a kind of dreary brown color - last time, I used red wine, and it was nicer-looking.
I cooked a batch of noucato - I found several references to it in French sources, although the only recipe I had was from a 14thC Tuscan manuscript that appears to a be a partial translation of an early edition of Tallaivent. Basically, it's a nut brittle made with honey and spices. I used walnuts, almonds, and pine nuts. I made about 3 lbs, and I'm not sure any of it is going to make it to CP. It's pretty good.
Mustard has been started - I make my hypocras with whole spices (much easier to filter), so those were ground, the mustard seeds and the spices were set to steep in vinegar and wine, and in a few days I'll re-grind the whole thing.
White hypocras is brewing right now. This time of year, I use mostly as a cooking ingredient - it makes the most amazing apple moile, for instance. Also, it adds a lot of subtle flavor to pottage. Mostly, I serve the red (warmed up) for drinking. During the summer, I chill the white and serve that - it's actually quite refreshing.
Tomorrow, I'll drive to the co-op and stock up on things like bulk grains for cooking next weekend. Fruits and veg will wait until later in the week, and I've already got most of the meat. I'll also spend much of tomorrow making stock, so that will be out of the way. We went through about 3 gallons of stock last year, so I'll make some extra this time. It's annoying to run out.
Compote was also made. It's not too bad, although it's a kind of dreary brown color - last time, I used red wine, and it was nicer-looking.
I cooked a batch of noucato - I found several references to it in French sources, although the only recipe I had was from a 14thC Tuscan manuscript that appears to a be a partial translation of an early edition of Tallaivent. Basically, it's a nut brittle made with honey and spices. I used walnuts, almonds, and pine nuts. I made about 3 lbs, and I'm not sure any of it is going to make it to CP. It's pretty good.
Mustard has been started - I make my hypocras with whole spices (much easier to filter), so those were ground, the mustard seeds and the spices were set to steep in vinegar and wine, and in a few days I'll re-grind the whole thing.
White hypocras is brewing right now. This time of year, I use mostly as a cooking ingredient - it makes the most amazing apple moile, for instance. Also, it adds a lot of subtle flavor to pottage. Mostly, I serve the red (warmed up) for drinking. During the summer, I chill the white and serve that - it's actually quite refreshing.
Tomorrow, I'll drive to the co-op and stock up on things like bulk grains for cooking next weekend. Fruits and veg will wait until later in the week, and I've already got most of the meat. I'll also spend much of tomorrow making stock, so that will be out of the way. We went through about 3 gallons of stock last year, so I'll make some extra this time. It's annoying to run out.