|Purple superwash Merino|
|white flowered Japanese Indigo seeds|
|bottles sitting on the hearth for carbonation|
Mid afternoon, I mixed up more sanitizing solution and bottled up the cider. There was only about 3.5 L in the carboy, so it seemed like a huge mess and effort for such a small amount. I had 5 small bottles and 2.5 , 500 ml bottles. The half bottle became a tester and it was pretty good. It's cloudy though, despite letting it crash on the rather cold sun porch for a while. I used a siphon and bottling wand to fill these bottles and that sure was an exercise in futility. I wasn't tall enough to prime the siphon and make sure the bottling wand was securely in a bottle. The siphon kept losing it's prime, so I needed help to do the job, which kept the mess on the floor to a minimum but the frustration level quite high. I'm considering a bottling bucket for next time. Using the capper was fun though ;)
|Apple Cherry Cider, Day 1|
Speaking of next time, because I had the sanitizing solution made and all the equipment out, plus the ingredients, I made up a batch of Unicorn Blood (apple cherry cider) based on a recipe found on the Home Brew Forums. The batch is just over 12.5 L, because I'm not sure if the carboy I want to use for a secondary fermenter, is in Imperial or U.S. gallons. It's sitting the the back room, which is quite cool. I've read in a few places, that low temperature, slow ferments, help in keeping the flavours of the fruit. Right now the room is just under 14 C, since 55 F is the temperature called for, I'm hoping I'm in the ballpark.
I have the ingredients for a 3.25 gallon batch of amber ale, but I only have a 2 gallon fermenter, so until I get another, or the cider is done, I'll have to wait. I suppose I could use this time for weaving .....