Homemade Hooch

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. 

 

Well 'tis the season, rhubarb season that is.  So the rhubarb gin is steeping.  Such a simple recipe and process, I cannot wait to taste the rewards in just about a month!  By the way, I have a new favorite word....macerat.. the act of allowing the rhubarb, in its natural form, to just steep in it's juices with sugar...and get oh so happy!

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.