Today was another brewing day. I've been trying to escalate my brewing frequency because I like to have a lot of homebrew selection when I go to the beer fridge. I was down to just a couple of varieties, so I needed to step it up. Today I bottled my Scottish Ale, after giving it a taste test from the fermenter. It tasted awesome, even without carbonation. I'm not sure I'll be able to wait the two weeks for it to carbonate. Bottling time is always fun because when our two dachshunds notice we're bottling, they stand under the fermenter, hoping to catch any errant drips (which are never in short supply). I've mentioned our one dachshund, Porter in earlier posts, but we also have a second one, a female named Penny (due to her copper coloring). The two dogs spend our bottling time trying to see who can get to the beer drips first. Invariably, one of them ends up licking beer off the top of the other ones head. It turns into a zoo.
While we bottled the Scottish Ale (which is actually probably closer to a Wee Heavy due to its alcohol content), I had my next beer boiling on the stove. I made a Belgian style Wit beer, with the addition of some fresh apricots we got at the local farmer's market. It's in the fermenter, and hopefully by tomorrow it will be bubbling away. It's probably a little late to be making a summer beer, but with the climate here in Florida, I don't pay much heed to the season. I already have my next two beers planned out - one for fall, and one for winter. I'll be making a butternut squash porter for Octoberfest, and a Spiced Imperial Stout for Christmas. I'll be posting about them when I'm able to taste them for the first time. In the mean time, my wife and I will be brewing again tomorrow, making an all-Florida mead with Orange blossom honey and muscadine grape juice. Technically, it's called a pyment, which is a mead made with grape juice along with the honey. Muscadine grapes are native to Florida, and we bought a bunch of juice at the local winery, specifically for this purpose.
With dinner tonight, I opened another bottle of my Maple Wheat that I brewed a while back, and it is mellowing nicely. I probably won't make it again, because there are too may other beers I want to make, but if I did, I would lay back a little on the maple syrup. It really kicked up the alcohol level, and I'm getting too old for that. We also sampled our metheglin again, to see how it's aging, and it's becoming really smooth. I'm not sure there will be much left by the time Christmas rolls around.
Since I've put some pics of Porter up here already, I guess I should give Penny some exposure too. So here's a pic of both dogs. Dachshunds are great dogs!