My metheglin is delicious!  Very dry, quite carbonated, mildly spicy, strongly and most beautifully fragrant, and (apparently) highly alcoholic.

I racked it to two single-gallon tertiaries, with bubblers, and the dividend to a pretty jug with a wire stopper.  When I noticed the gallons had been bubbling again, I figured they were still fermenting and not just autolyzing; which meant the stoppered bottled needed relief before turning into a glass grenade.  It made a champagne-loud pop, released some haze, and I poured a measure to taste.  Scrumptious!

 

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