07-03-2015 Journal – Wine and Jam Day!   Leave a comment

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‘While we were working the cat was meditating.’

My last posting concerned our short but successful foray with strawberry picking.  Even though we only managed to pick three quarts before the rains came, we still considered it a moderate success.  It also succeeded in motivating my better-half into a jam making frenzy yesterday.  It required another trip to the food store for additional strawberries, blue berries, and black berries with rhubarb harvested from our garden as well. As you can see in this photo the rhubarb plants are out of control and trying desperately to take over the garden. 

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She worked diligently for five hours and the results were impressive.  She made one batch each of strawberry, strawberry rhubarb, and blueberry jam. She also completed two additional batches of tripleberry which has become a favorite of everyone (blackberry-blueberry-strawberry) who has tasted it.

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Of course I did my best to taste them all as they were being made, bobbing and weaving to avoid those painful hand slaps. They were all over-the-top delicious and I can’t wait to add the strawberry/rhubarb jam to my breakfast menu.

While she was completing the jam I was in another area of the house preparing to bottle my first experimental batch of wine for 2015. My goal was to make a wine unique to Maine and one never made by anyone else.  I thoroughly searched the net but could find no references to this type of mead. It was made from raw maple syrup and fresh honey. 

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The final product was a clear and sweet mead with a faint bouquet of maple. It was a good first effort and with some fine tuning of the recipe I may make it again soon.  I bottled three and a half gallons into various size bottles and kept one for myself. I always volunteer to be first to sample anything containing alcohol before giving it to others. 

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After two glasses I felt that special glow I’m always looking for.  Testing with my vinometer indicates an alcohol content between 7-8%, more than I anticipated.  All in all a really successful experiment.

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The batch was corked and capped and will go into storage for a few months and then be tasted again.  Most wine improves with age and I look forward to an older version of this mead to enjoy through the winter months.

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