The last couple of days have been all things fermented. We did our final racking of the 9 gallons of wine we put down last fall. The remnants of the wild grape wine made a fine sangria, and the little taste of the elderberry/rhubarb did not disappoint. I cannot wait until this fall!
Last year I made homemade vanilla extract, which has a rather large vodka component. This year in the spirit of the cordials that I have learned to love, I found a recipe on pinterest for rhubarb gin.
I have also begun my first homemade sourdough starter, but that fermented diddy will be for it's own post once I get further into the process...and process it is! I'm looking forward to our pending homemade hooch. There is after all, more to come. What do you think a good chunk of that honey is going towards in the fall??? Why mead, another little venture into homemade hooch.