Labor Day weekend brewing:

Hey all, just a quick update, on all the brews we have been working on.
First the fridge, with the new Johnson’s Temperature controller has been keeping the fridge at a perfect 55 degrees!
Today, the Cinco De Mayo, German Oktoberfest beer is being bottled, and put up to age, the Fosters clone lager will be racked and then lagered for a month or so.
Last night we racked the Cinnamon Mead, and the Chocolate Mead, and started the White Riesling wine for the wife.
A taste test of the cinnamon mead, and specific gravity check, showed an SG of 1.020 (pretty sweet still) and very tasty. A test of the Chocolate mead, showed a lower gravity of 1.010 and while still a little sweet, and chocolatety, it has improved considerably. We are planning an addition of Chocolate extract when the mead clears some more, and that should make it taste wonderful! The alcohol content is also very nice, not to hot and not too mild.
And finally a batch of plain sweet mead is going into the primary, 15 lbs of honey, some yeast nutrients, and spring water, and champagne yeast.
That’s it for the weekend, and this is truly a Labor of Love!