We’re prepping for our annual Kentucky Derby party so I’ve been working the alcoholic refreshments pretty hard. I have a batch of Kentucky Common and a batch of Agave Blonde made for the party, a batch of “Nutella” Ale made up for a friend and a Belgian Quad made up just for grins. Bottled the Blonde and finished off a Helles for Das Projekt. Many disasters brewing the Helles – too much water in the mash tun and the yeast left at the Homebrew Shop. It won’t do as a test but it told me how to use my “small” system.
On the wine side, we have a few in process, mostly whites. We have a Gewurztraminer made from genuine Colorado grapes, a kit Moscato and a very special wine, an Albarino (the “n” has the Spanish tilde). We got the grapes from the state’s grape expert, it’s been through malolactic fermentation and we just got it to clarify. The flavor is a blend of Riesling and Chardonnay, the Riesling because that was probably the ancestor grape – the name means “white of the Rhein” and the Chardonnay from the malolactic fermentation. We intend to make a blend of the three but also to keep some “straight”. All three are outstanding wines.
Cheese – I wrote about cream cheese. I have milk for a lactic cheese but haven’t had time to start the process. My Fourme d’Ambert is growing mold, the erroneously processed Wimer Winter has sprung a leak but is delicious. It’s going well.
Bread: For the first time in several months we are eating storebought bread. No time to mix anything up. More to come….