After 24 hours or so, the nettle braggot yeasties (oh yeah! a braggot is loosely defined as a beer-type beverage made with both honey and malted grain) decided to take advantage of the extra sweetness to mount an escape attempt. Things have settled down now, and in a week or so we’ll transfer the braggot to another carboy to finish fermenting. A week or so after that, and it goes into bottles. Two weeks after that, and we can drink it!
We put the new trailer to good use this weekend by picking up a load of wood. We’ve gone through nearly double the wood we did last winter, so we want to make sure we restock as soon as possible. Sometimes when summer heats up, the woodcutters aren’t allowed into the forest due to fire risks. Then everyone is backed up and on waiting lists, sometimes until the rains come back in the fall.
No wonder Magnus doesn’t want to venture outside! Toshi and one of the Red Stars were having a conference on the back porch. The flock always seems to ignore the ‘no chickens on the porch’ rule, until they get caught and chased off.
Last but not least, a little down time with the house critters in front of a warm fire.
We enjoyed the spring weather preview Saturday, temps in the 70’s and a lovely breezy sunny day. The greenhouse sprouts are in the ground now – lettuce, chard, spinach, broccoli and onions. We’ll be planting more over the next few weeks, with the warm weather plants – beans, tomatoes, peppers, squash, corn, melons – going in late May.
Stella is still going gangbusters as a milk cow. I’ve taken the luxury of skipping a couple days of milking here & there, so we can use up all the milk she provides. This week we made a soft cheese with chives, roasted garlic and cracked pepper mixed in. A gallon of milk netted 2lbs of it, with 2qts of whey left over for the dogs & hens. We made 4oz of butter from a pint of top cream. Over a quart of yogurt. And tonight I’ll start a pint more of cream souring. Yum!!!
Time to start shopping for an ice cream maker.