Talking “Japanarchy!” Over a Mason Jar of Mead!
Thank you, Finnian Cornelison, for the great gift!
And a big thanks to Steve Schafer, Gabriel Scheare, and others, for the excellent questions and conversations as of late! 🔥👍🏽💯
Please enjoy this vid of my first time trying that ancient honey-laden nectar of kings and gods called “mead,” and answering some oft-asked questions about voluntaryism, liberty, and culture in the land of the rising sun!
Kanpai!!!
-GS
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Here's my recipe for the test "pumpkin spice" I sent you:
Brew #38 test of 1 gallon of pumpkin spice was prepared with 3.5 pounds costco honey, 1oz raisins, 1/4 tsp nutmeg, 1 small cinnamon stick, 3 tsp allspice, and 1 pound of Libby’s 100 percent pumpkin all natural with no preservatives from a can, with 1 tsp bread yeast.
It was a first try, and I was surprised how well it turned out. The bubbles may be secondary fermentation. When the mead is transferred from one contain to another, it can restart the fermentation process a little. You can't really taste the pumpkin much, but you can definitely taste the allspice!