These are all of Ricky’s actual notes on our meadery operation and the mead we make. There might be profanity, usually of the late 19th Century variety. The only redactions are to remove the names of people and businesses when deemed appropriate. Footnotes provided by Jess and Kelly.
I've been loving our weekly "brewtorials" (as Autumn calls them), with the whole team. Today we covered all the parts of a conical and the reasoning behind all of the different parts, layout, etc. It's something that I haven't really stopped to consider in about ten years.
I wonder how many breweries and meaderies go through a program like this with their whole staff.
All the Grimfrost products are off with Amy [Zymology Labs, recently became part of Bia Logistics here in VT] for testing! They should be ready to can next week (or whenever the labels get here)!
Finally getting to a deep clean of the back again. It's so nice.
So glad we sent those over to Amy! We would have been all sorts of wrong on the ABV for each mead. I have also learned that Jake is not good at algebra. Hopefully Arthur is more of a dab hand. [British term for the 17th Century meaning to be especially talented at something.]
Chilling has commenced on all of the new products! Took our first tasting notes. I can't wait to see what these are like degassed and recarbed next week. I knew that EC-1118 was the right yeast for this collection, but good golly gosh, I don't know how we're going to survive the H2S production. I really don't know what we'd do without our Nitrogen generator. We've been pumping it through for hours.
We're also moving our offices to the back so that we can work closer to the mead production area.
Got to taste this year's Wild Hunt and do a Livecast for its release!
I did a better job at not wiggling in my chair! Still should sit in a chair that doesn't wiggle...