Yesterday we went a little crazy manufacturing alcohol. In addition to the 5 gallons of beer we have carbonating we finished a batch of absinthe and started 10 gallons of mead fermenting. One batch is a simple mead recipe which is just honey and water. The second batch is a roasted almond and blueberry mead. We roasted 2 pounds of almonds and ground them in a coffee grinder before boiling them for 40 minutes in the honey. When the secondary fermentation starts we’ll add the blueberries. With all the sugar in the honey and the wine yeast we are using I expect both batches to be in the 10-12% alcohol range.
I’ve also got a job interview today. I’m pretty nervous because I’ve been at the same place for the last six years. If all goes well though I may be working in Japan or on the east coast within the next couple of months!
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