Tasted my hawthorn brew today. Definitely alcoholic but rather watery. Noticed the other day the scum that has been sitting on the top had developed a few patches of green mould. Rather hastily grabbed the sieve and scooped that out. Spoke to fellow brewer Simon D about it and to my surprise he told me he'd brewed a damson recipe that had stipulated to wait until such a mould appeared. Don't think i'll leave it much longer before bottling. Am still undecided whether to treat it as a wine and rack it off into demijohns or, or add 80g/3oz of sugar for carbonation and bottle like a beer. Am leaning towards wine due to the high alcohol taste and wateriness.
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| My Eco-Dishwasher being harassed by the cat. |
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| The bales go on Katy and Leanders Roof. |
M Jones
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