Wednesday, January 23, 2013
I think I prefer making wine and other fermentations in the winter, on cold dark evening like tonight. I get a feeling of accomplishment similar to that of growing food in the summer. The gist of the chores is the same - making sure they are alive and have food, making sure that they have a comfortable temperature, checking their progress and tending to the ferment. Maybe its more like having livestock in the house. Quiet, gassy, and invisible livestock.