That being said, I admit that I hate bottling. It is messy and boring. As I have told many customers at the shop, "if I have a thousand things that I want to get done in any given day, I add bottling to my To Do list for the day. Guaranteed that everything else on that list will be completed, simply to avoid bottling." I do not lie, I have employed this trick frequently, and it works every time. However, I NEED to bottle today. Why? Because I want to work on "The Pub Room".
|The Pub Room, before shot|
Clementine has a cute little dining area with a sliding glass door that leads to the full-length back deck. I have stored what used to be my spare counter space (a potting bench that is pub table height), chairs, the fridge that I will use for a kegerator, plus an extra freezer (more on that later on the What a Good Squirrel blog). I have named it "The Pub Room".
Currently, The Pub Room is stuffed with, well, stuff. Including two meads (Fig Vanilla and Lavender Gooseberry) and two long-agers (Flemish Red and Sour Rye Peach Ale) that need to be bottled. Today, I tackled the meads.
|The Fig Vanilla, bottled|
Now, that muck on the bottom of the carboy? This is bentonite clay, which clarifies meads (and wines) in a shockingly speedy manner.
Beers (needing priming sugar and a fresh yeast dose, thus requiring more time) will be bottled later in the week.
On a slightly sad note, I gave notice at HBX yesterday. Much as I have enjoyed my "hobby job", the time required by home ownership, my career, and my impending return to scholastic pursuits simply do not allow it. I will miss the people (and the discount), but this is the best decision for now.
On a happy note, my hops are doing well and have started growing cones:
And lastly, my neighbor got a new puppy, Holly.
|Is she not the most adorable little scamp?|
Cheers, and have a lovely week!