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.
So many boxes. Trying a new packing technique. It's slower, but it reuses more packaging, which I like.
Arthur the intern ROCKS. He is so enthusiastic about learning everything. I remember when I was first learning the new machines, I was so hesitant to touch any part that I hadn't already worked (which is a very slow way to learn). He keeps insisting on doing the hard parts of canning. I can't wait to brew with him.
Went to can Wild Hunt today and found a new error code on the chiller that we've never seen before. Apparently the compressor coolant (not the main lines) so the evap was low. This is beyond my powers to heal. Four HVAC calls were a no go, but I have a lead on someone. I don't know if we're going to be able to can until this is fixed.
Erik from HVAC company arrived today and the chiller is acting up for him, so he's going to check the compressor coolant level which appears low. We managed to can mead at 48F and it went much smoother than anyone expected.
My brilliant idea to pasteurize bottles using a thermalizer met with... ummmm... not success. Nothing exploded which is good, but I totally forgot that liquids expand appreciably as they heat. I have a new strategy for Monday. That said, they looked very pretty.
The darn chiller is still on the fritz and we're approaching $3,000 for the repair. If you're reading this and thinking of going pro, please let that number sink in for a bit.
He thinks he can get it sorted out on Monday. I'm keeping my fingers crossed.