the stink of fecundity

[ritaxis]

Okay. I have almost 10 gallons of plum must in primary fermentation. Translation: I have squished nearly 20 gallons of plums into broken, wet masses, and compacted them almost to 10 gallons, and I have set them to fermenting in big plastic buckets bought from restaurants for a dollar, with nutrients and yeast and sugar, and now my kitchen is full

Comments

[lilairen]

I feel again reminded of my need to rack my peach mead off its sediment.

[ritaxis]

Something I've always wondered -- what makes peach mead, peach mead, and not peach wine? I feel this is something I should already know. Have I asked anybody before? I ought to have.

[lilairen]

Peach wine would be fermented peaches; peach mead is fermented honey and peaches. (In the case of mine, it's a sack mead, so a lot of fermented honey and peaches. Also ginger and vanilla.)

[ritaxis]

Heh. Realtime livejournal threading. You should be in bed, ne?

So it's basically mead, but you stick in peaches to round it out, the way people do different grains in their beer or their whisky.

On Saturday night I was kind of babbling to one of the other band mommies at the end-of-band-camp potluck (you know how they talk about band camp in teenage sex comedies? this is not like that.). It turned out she and her husband used to teach brewing classes in the Parks and Rec program, and she not only knew what I was talking about but had advice! So very odd -- I thought Jehovah's Witnesses didn't drink fermented things -- maybe that's why they don't do that anymore.

A local winery makes different meads, that's why I thought I ought to know. I like it. But the main reason I make wine is to use up my own fruit.