Well, last year for the better of me and I fell off updating things. Will try and do better this year.

I’m starting off the year with an experiment that I’m kind of excited about, new yeast Bootleg Biology got their hands on some Kakheti Wild Yeast. This is a rare strain used to produce wild ale in Georgia. In beer it creates delicate honey and white wine esters with a subtle white pepper profile. We’ll see how it works with omachi rice. I’m hoping that the earthiness of the rice with pair nicely with the yeast esters.

I also packed up some snow from our most recent dump and will melt it down, boil it, and run it through a filter to use it as the water base for an upcoming batch. I’ve got some plans to make some spruce tip sake later this year that I may use it for.

Batches I’m thinking about this year:

1. The Kakheti yeast batch

2. Spruce Tip - snow water, kevik yeast, fermented spruce tip syrup, yamada

3. A red sake - red rice yeast rice

4. Another Black is Beautiful batch - I will happen somehow