Brewing
The Grand Cru is in the Primary fermenter. In about a week I should be able to put it in the Secondary and get the mead going. I'll need a new secondary fermenter for the mead - a slightly smaller one - the 5 gallon. I also want to get a beer thief to make it easier to get samples for hydrometer readings. Also, I want an immersion chiller - it would be nice to chill it quickly without the use of 20 pounds of ice.