Mead, Muscadines and Mushrooms
2019-05-11
The mead we started a few weeks back has finished fermenting. We let it clear and drop most of the fruit.
Joe's Ancient Orange mead was expected to be sweet, and ours was quite sweet. We decided to temper the sweetness with some lemon and lime juice. After getting a concentration that we liked, we bottled some of it. Three bottles from the jug with a bit of clove in it, and three bottles from the one without the clove.
The muscadines we ordered have been planted out in the orchard and we decided to see if any of the trims would root.
We decided to try out the lime soaked straw method to grow some oyster mushrooms in buckets. This is the food grade blue barrel we are using. We cut the top out of it and installed a drain with a valve at the bottom. The method is to soak the straw in a barrel of limed water for sixteen to twenty-four hours, drain, and inoculate with the mushroom spawn. We'll se how it goes 
.
Mead, Muscadines and Mushrooms
2019-05-11
The mead we started a few weeks back has finished fermenting. We let it clear and drop most of the fruit.
Joe's Ancient Orange mead was expected to be sweet, and ours was quite sweet. We decided to temper the sweetness with some lemon and lime juice. After getting a concentration that we liked, we bottled some of it. Three bottles from the jug with a bit of clove in it, and three bottles from the one without the clove.
The muscadines we ordered have been planted out in the orchard and we decided to see if any of the trims would root.
We decided to try out the lime soaked straw method to grow some oyster mushrooms in buckets. This is the food grade blue barrel we are using. We cut the top out of it and installed a drain with a valve at the bottom. The method is to soak the straw in a barrel of limed water for sixteen to twenty-four hours, drain, and inoculate with the mushroom spawn. We'll se how it goes .
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