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March Brewing Update

Another busy month in the wine cellar of the Inn!

The brews struggled with the chilly temperatures of the late winter, made worse by a lack of insulation on the floor, and cheap windows. I tried a variety of solutions, ranging from electric heating pads to the occasional warm water soak in a filled sink. The basic solution, though, seemed to be to keep the brews up on the counter near the stove, so they could get some warmth from my daily baking. I have very understanding housemates, who patiently shift the carboys ever time they need to cook something on the stovetop. :)

The burnt honey mead is finally ticking down to its final stage, as is a quirky apple wine recipe. I have a small batch of blackberry mead that will take some time yet, but tastes great so far. I tasted the first bottle of a strange cold-mash oat ale, and it was not as unpleasant as I’d feared.

I cracked open several other bottles over Easter, and should be able to finish off those posts soon. Among that selection is my breakfast stout, a concord grape mead, a few cordials, and whatever else is kicking around downstairs. Then I have to prep for a small brewing competition in April, and make sure that none of my carboys are empty going into a new month!

New Posts:

  •  Maple Cider, natural fermentation
  • Dried Elderberry Cordial, 1 month turnaround
  • Elderberry-Lemon Shortbread, using berries from above recipe

Started:

  • Imitation Port, c. 1829
  • Counterfeit Malvoisie
  • Honey Cider
  • unnamed spiced ale

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2 Responses

  1. Drew Coombs (@random_tangent) says
    April 1, 2013 at 2:33 pm

    Hope you’ve got them covered up to keep the sunlight out!

    Reply
  2. Alex says
    April 6, 2013 at 3:48 pm

    Temperature fluctuations from having them near the oven isn’t ideal. Put a sweater on your carboy! You’d be surprised how much heat is generated during fermentation and how much can be retained with a small amount of insulation. You could even combine with a heating pad if necessary.

    Reply

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