On the more interesting side, I've got some spruce tip mead going which I'm hoping turns out well. There was a little bit of a scare where I was concerned it could be infected, but it seems fine.

Sadly, I was doing an experiment with sea lovage spiced mead which succumbed to mold and needed to be dumped. Something to retry next year.

This year's berry harvest is basically FUBAR. Global warming did a number on it so now there's near zero salmonberries and the ones which did appear are partially desiccated or only half ripe. So no salmonberry wine this year, probably even not enough for jam :(

Blueberries are way too early, but they're tasting fine at least. I'll probably try a blueberry wine or mead. Encountered a few hiccups last year because of their acidity, but I'm better equipped this year so hopefully that turns out well and I can bottle some stuff for the winter.

[–] plactagonic@sopuli.xyz 3 points 3 months ago* (last edited 3 months ago) (1 children)

Last year I didn't make any cider. I couldn't find apples. This year it looks better, but they are falling unripe from trees somewhere.

I hope you didn't have to throw out too much of the mead. I usually do experiments on really small scale (~1l).

[–] Midnight 4 points 3 months ago (1 children)

It was only a gallon. The disappointment is mostly that I won't have a really weird drink this year.

I've heard cider can be made with unripe apples. Might be worth a shot.

[–] plactagonic@sopuli.xyz 3 points 3 months ago

It is, but juice from ripen apples has about 13% sugar content and I am not sure how much it will be with unripe ones. I don't know how would it age in bottles - more acid and peptides, less sugar.

Also I will find time for it in few weeks, maybe, and they will probably pe ripen.