Tonight has been one I have looked forward to for a couple of weeks now. I have a batch of spiced sweet mead now sitting in a primary fermenter in my laboratory! By tomorrow morning it should be frothing and bubbling in a microbial orgy of yeast. Yeast is great, it is like reverse college kids. You feed it sugar and it sits around peeing alcohol. How can you not love that?
Expect to hear about my adventures in alcohol every few weeks for a while until I bottle this batch and set it back for my birthday party this year.