I've been procrastinating bottling a bunch of #homebrew because I'm nervous about it being undrinkable. I used wild yeasts for everything last fall (too lazy to go to the brewing store) & neglected it all winter. One of the carboys has way too much head space, there's some kahm yeast on top.
The elderberry wine is not something I would serve to new friends I'm trying to impress, but it is something I will serve to old friends I'm trying to get drunk. C+.
Next up: the cider.
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Cider #1, the mix of leftover roasted quince / mystery blackberry I inherited from friends who moved to Canada: Not as great as "roasted quince" makes it sound. Might be tolerable after carbonating?
Cider #2: Yup that was definitely wild yeast. Maybe it'll mellow out in the cupboard.
Cider #3, neighborhood apple & asian pear mix, with kahm yeast: Amazing nose! (I added madrone bark & mugwort to this one.) More wild yeast funk!
8 gallons bottled today hgngngnh. Tired and out of bottles.