And it is going to be tasty. Despite what the picture looks like, I am not drunk. Just tired after a long day. The carboy next to me holds 3-gallons, and right now it is in its second fermentation stage. During the first stage, all that liquid was in a bucket with some raisins and yeast. We stirred the bucket a couple of times every day for two days (to give the yeast plenty of oxygen), then after two days racked the lot. There is one smaller container on our kitchen counter that holds what we could not fit into this carboy. The thing at the top is an air-lock. The purpose of the air-lock is to allow carbon dioxide to escape without letting any contamination back into the carboy. Initially, there was little bubbling action, but as of this morning it is starting to really go. We will let it continue until the bubbling stops, which means that the fermentation stops. Then we let it age for a while (from what I have read, it takes about a year to get a really good batch of mead). To update anyone interested in my health, I am continuing to recover from my MS attack from a couple weeks ago. I still have some numbness in the left side, but it gets better every day. I am very glad I decided to go on the course of steroids. While the steroid treatment will not affect the ultimate outcome of the attack, it really speeds up the healing process. Last time, I didn't get then steroids for a month after the attack, and I still have some lingering numbness in my right side, although not much of that.
I noticed that Jami has ended almost all of her blog entries with an exclamation point, so I suppose I should do the same, for consistency. !
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