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Cake day: July 6th, 2023

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  • I started a Bochet Cyser this month; really looking forward to seeing how it tastes. Its my first bochet and first cyser, so really exploring new territory.

    I’ve got my Tang ferment that I mentioned in my other post and some Fireweed wine, which is basically a sugar wine, but its bright fuchsia.

    Currently mulling over ideas for what to do with all the blueberries I’ve harvested. I’ll probably just be boring and make a wine but if anyone has any dumb ideas I’d love to try them.




  • Mine was brought back from about this state when a friend gave it to me, so recovery is possible.

    Mine thrives with indoor lighting and a little natural light, so don’t fret as long as its not full sun or in a closet it should be fine.

    Warmth can just be “not really cold” for people. Anything above 15C is probably passable. So long as its in your house it shouldn’t perish, it might just slow its growth if you don’t have a heater on high.

    Humidity might be an issue and over or under watering. If you live someplace where the air is very dry it could be challenging as you’d have to dote on it to keep it in the sweet spot water wise.







  • I’ve got my continuous brew of kombucha going for my daily consumption.

    On the more interesting side, I’ve got some spruce tip mead going which I’m hoping turns out well. There was a little bit of a scare where I was concerned it could be infected, but it seems fine.

    Sadly, I was doing an experiment with sea lovage spiced mead which succumbed to mold and needed to be dumped. Something to retry next year.

    This year’s berry harvest is basically FUBAR. Global warming did a number on it so now there’s near zero salmonberries and the ones which did appear are partially desiccated or only half ripe. So no salmonberry wine this year, probably even not enough for jam :(

    Blueberries are way too early, but they’re tasting fine at least. I’ll probably try a blueberry wine or mead. Encountered a few hiccups last year because of their acidity, but I’m better equipped this year so hopefully that turns out well and I can bottle some stuff for the winter.