Birch Brewing

We ended up with about 2 gallons of maple syrup.  As quickly as the season came, it went.  As you know, I like to try new things.  So, rather than put the equipment away, I tapped a birch tree for the first time.

Birches flow differently than maples.  I am not sure what temperature range they like, but as soon as I tapped the tree, the sap poured out.  In fact, in 24 hours, we had collected 5 gallons of sap.  If we were to boil this down to syrup, it would take 100 gallons of sap to make a gallon of the sweet stuff.

So, true to my nature, willing to stumble along and make mistakes, I decided to try brewing it. 

Tonight, I made 3 gallons of birch beer using a traditional recipe from Stephen Buhner's book, Sacred and Herbal Healing Beers (well mostly).  After which point, I made 1 gallon of Mugwort-infused birch beer.  And, just for fun, I made 1/2 gallon of birch, freezer berry wine (11%) and 1/2 gallon of birch, freezer berry mead (10%). 

The last were made following (sort of) the recipe I posted here.  I boiled 1 quart of berries in birch sap and let it cool.  Then, I added sugar to half and honey to the other half.  Presto!

Here's hoping that some of this turns out good!  Regardless, I have learned something new ... and isn't that the point of these MooseBoots excursions?

Plum Wine And Other Natural Goodies

The Universe has a funny way of setting our priorities for us.  In spite of the fact that we plan and scheme, sometimes it just doesn't work out the way we expect.  I guess that is just another lesson for me on this MooseBoots trail.

Last weekend, for instance, I had planned to skin a groundhog.  Now, I had found this gal dead on the side of the road.  She was fresh, but I did not have time to skin her when I found her.  So, I left her over overnight.  In the morning on Saturday, I got out of bed anxious to get to work.  I took the time to get some photos of her feet, her teeth, and such.  I had planned to scrape her hide and begin tanning it, too.  Oh yeah, I wanted to keep her skull, which was intact after her run in with the car.

The sad reality is that she was badly damaged from the encounter.  I cut into her belly to start removing the hide only to find that she was a mess.  In spite of all of the care I could muster, I found myself poking through into her pulverized internal organs.  It was a lost cause ....

But not a completely lost cause ... I removed her head, skinned it, and cut as much meat and fat off of it to allow the insects, and nature, take its course.  Thinking I was clever, I put her skull into a mesh sided box that our bees had come in.  I thought that this would allow insect in to do their work and yet keep the skull safe from anything that might like to sample it.  I placed the box in the gully behind our house, away from any houses to keep anyone from getting offended by any malodorous wafts.  And, I was done way ahead of my planned schedule.

I moved on with my other plans for the weekend.  I decided that I needed to make plum wine.  A friend had brought me a number of plums from his tree, which was bursting with fertility.  This is my first attempt at plum wine, but I made some strawberry wine last year the same way.  That wine met with some rave reviews at our son's wedding this summer.

I was asked how I made it and so, without further ado, here is my recipe.

Plum Wine (8-3-13)

1. Place 3 quarts of well-ripened plums in a grain bag.
2. Boil plums with 2 gallons of water, for 10 minutes.
3. Turn the heat off and let it cool.
4. Squeeze the plums to get as much juice from them as possible.
5. Add cold water to make 3 gallons.
6. Add sugar to get potential alcohol level to desired value (12 cups of sugar brought the level from 1% to 11%).
7. Stir dry yeast (Red Star – Premier Cuvee) into a bowl with warm water and a teaspoon of sugar.
8. Allow the yeast to proof.
9. Pour yeast into a clean 3-gallon carboy.
10. Add plum liquid.
11. Seal with an airlock.

The wine is now bubbling happily, even a week later.  I will rack it off in a month and decide if I  will leave it for another to clear.  After that, it will go into bottles and sit for a few months.  We are not really good about that part ... typically we last about 2-3 months instead of the recommended minimum 6 months.

We also managed to get in a walk.  We found some staghorn sumac flower, for sumac lemonade, and some blackberries, which were just now coming ripe.  The blackberries will be starting to ripen with great abandon within the next week or so.

Oh yeah!  I went to check on the skull yesterday.  I was gone.  Apparently, I was not clever enough.  It is gone and the raccoon skull that I had placed in the box with it was damaged ... the lower jaw was broken in half.  Alas, Mother Nature did not mean to bless my MooseBoots travels with a woodchuck skull at this time.

Another Incredible Weekend

Our lives are always busy, but I never really thought about how busy until one of the neighbors stopped, as she was driving by, and said, "you are always up to something."  I believe it is imperative to continue traveling this MooseBoots path as much as time permits.  This weekend was another fabulous example.

Saturday began as most do ... we dragged the girls to dance class, hit the grocery store and the farm, and came home to put everything away and eat brunch.  That is where the weekend picked up its pace.  While Wendy was heating things up to eat, I decided to start harvesting the Jerusalem Artichoke that grew last year.  The area is only about 12 square feet (50 centimeters by 200 centimeters).  But, after all of the digging and sifting, I picked 24 pounds (just over 10 kg) for the lovely tubers.  Because I was just slightly late, some of them had started to sprout.

After munching, Wendy and I went for our now weekly foraging walk.  For the past two weeks, we have not harvested anything because it is early.  This week, however, we started to pick.  I filled a basket full of tender Stinging Nettle leaves.  I thanked them profusely while I picked them.  I even sang to them.  I turns out that I had picked enough for one meal, sauteed in butter and garlic, with a bunch left over to dry for tea.  While I was there, I also picked several of last years stalks to make some more cordage.

Wendy, went off to check on the Japanese Knotweed.  Last week, the carefully cleared around the plants to open them up to the sun.  Her efforts paid off in the form of 0.5 pound (1 kilogram) of beautiful stalks.  These were steamed and provided enough for one meal.  Finally, she wandered around and harvest some Dandelion flowers.  These will be battered and fried into fritters.

After we rounded up the girls, we came home and smoked a chicken to go with our foraged bounty.  While waiting for the bird to cook, Precious and I cleaned some of the Jerusalem Artichokes, while  Wendy sliced some up for drying and loaded the dehydrator.  Little Fire Faerie, Precious, and I also replanted the Jerusalem Artichoke bed for another crop next year.

Throughout the day, Wendy and I had discussed using up the berries we had frozen last year.  We decided to try something new ... Freezer Berry wine.  So, without any kind of recipe, we boiled the berries in a pan of water.  The plan was simple ... berries, sugar, yeast , and water.  The boiling down, the pan needed to cool, so we left it overnight.

This morning, Wendy and I started right in on finishing up the Freezer Berry Wine.  We removed the bags fully of berry pulp, added more water and sugar, added the yeast, and put it into the carboy to ferment.  Wendy decided to try to use the pulp to make fruit leathers.  Of course, we made more liquid than the carboy could hold, so we also boiled it down into black raspberry jelly ... yum!  This then inspired Wendy to make scones, which she has been wanting to try.  All in all, it was fantastic!  Sorry ... the scones did not last long enough to get a picture.  The wine is happily bubbling away, right next to the mead.

After breakfast, I cleaned the rest of the Jerusalem Artichokes and spread them in the sun to dry.  Then I began raking up the mulch, and removing the grapevine, along the fence that needs to be replaced.  Wendy, was busy cleaning out garden beds and wanted the mulch.  So, we spend a few hours mulching, cleaning, and planting.  Somewhere along the way, don't ask me when, Wendy also made yogurt.

For dinner, we had hamburgers and hotdogs with ... fried Jerusalem Artichoke chips.  They are simply delicious.  After dinner, Wendy had work to do, so I played around a bit.  During our walk yesterday, I picked up a couple of rocks to use for grinding flour and such.  First, I tried crushing the dried Jerusalem Artichokes with a mortar and pestle.  It works, but take a long time ... I needed for surface area.  So, after cleaning them, out came the rocks.  They are much quicker and it satisfied my need to work with natures tools.  Of course, I still have a lot more to grind to flour, but I was able to figure out how to do it and show Wendy, who, I guess, was pleased with the fine powdery flour.

All of this does make me wonder how much I could learn and do if I didn't have to work to pay the mortgage.  Regardless, if I didn't need to tread the mundane path of our society at large, I might not fully appreciate the things I find walking following this MooseBoots journey.  I am so grateful to find myself in this beautiful place, physically, emotionally, and spiritually. 

Thank you!

Hive Clean Up 2012

As I travel along this MooseBoots trail, I think it equally important to share my foibles, as well as my successes.  Indeed, most of my learning is a direct result of one misstep or another.  Mistakes, errors, and blunders provide very fertile ground for true understanding and profound wisdom.  In this spirit, and with sadness in my heart, I share this.

This year, like last, the bees did not make it through the winter.  The failure was for a completely different reason this year.  Last year, the bees were queen-less, probably from the beginning.  This year, the hive was healthy and strong.  I watched as the bees built bar after bar of comb.  I watched as the bees gathered pollen and nectar, filling the combs with honey.  I kept an eye on the comb as it was filled and capped with honey.  In summary, this is the way a healthy hive behaves and grows.

I knew that the bees were dead before I opened the hive.  I hoped to find a cause ... where had I failed them?  So, I removed the cover and the comb-less bars and the feeder, which I had left in the hive.  Very quickly I got my first clue into the reason for their demise.  There was plenty of honey, in fact it was dripping onto the floor of the hive.  So, they did not starve, which was my guess.  In a mild winter like we had this year, the bees can stay active and deplete their stores of honey before the spring.  This was not the case. 

The pile of bees in front of the entrance provided all of the explanation that I needed.  The bees, trying to keep the hive warm to protect the colony, had piled themselves up in front of the opening to keep the wind out.  They had frozen to death.  Clearly, I did not protect them from the elements enough ... wind is deadly to bees because it sucks the warm out of the hive.

We want to honor the bees to the best or our humble ability.  We cleaned the dead bees out of the hive.  Then, in the interest of helping out the next set of bees, who arrive in May, by giving them a head start, we left the brood comb and some of the honey comb.  Of course, if you read the  previous post, you know that we had neighboring bees raid the empty hive and take the honey back to their hive.  We gathered some of the remaining honeycomb and put it into a bucket, still undecided as to how to use it.

In order to better protect the bees this coming winter, we have moved the hive closer to the house.  This will reduce the exposure to the cold winter north winds.  Further, the hive will be exposed to more sun, keeping it a bit warmer.  Wendy and I plan to build a straw bale "house" around the hive(s).  The bales will be used in the spring as raised garden beds.  In spite of the fact that the past two years have been a phenomenal learning experience for us, we hope to be able to keep the colony alive this year.  Better would be to have them alive and strong enough to produce a swarm next spring.

Today, to honor the bees, I made 6 gallons of mead, with an added 1/2 cup lavender flowers.  The mead should finish out at about 10% alcohol with a lovely lavender flavor and smell.  I was reading, in Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation, that traditional mead, brewed with all of the hive parts (honey, comb, propolis, pollen, and even bits of bees) is very healing and, so, I used crushed up comb for the wort.  I have never made mead, but it seemed appropriate to remember them this way.  We also jarred up 2 quarts (1.9 liters), or 6 pounds (2.7 kilograms), of raw honey for us to eat.

So, with a hopeful heart, and a profound sense of gratitude, I eagerly anticipate re-populating the hive in May.  My neighbors remarked, last year, that the had never seen their plants so healthy, which they attributed to the healthy hive in my backyard.  I look forward to a successful, mutually beneficial relationship, with these fascinating, incredible beings as I continue plodding my way along this MooseBoots journey. 

I Have An Uneasy Feeling

Those of your who have been following my MooseBoots adventure for a while know that I tap my maple trees each year.  Actually, I tap my trees and a few of the neighbors's trees on either side of me.  Recently, I have had the feeling that it is time to tap.  The temperatures have been right, but it is way too early according to the calendar.  The season traditionally runs in late February, March and April.  Last year, I tapped around  February 21.  The year before, I tapped February 14th.  As much as conventional wisdom and the calendar disagree, I went ahead and tapped.  I started with one on Friday.  My suspicions were confirmed ... the tap started to drip immediately.  So, I tapped the other 14 trees today.  Not all produced today, but I am sure that this is early in the season.

I love sugaring, but  I am unsettled because of how early it is.  Having only sugared for a few years, I do not have a lot of experience upon which to base the beginning and end of the season.  I just sort of feel it out.  This year, we haven't really had much of a Winter.  In fact, there have been very few cold days with average temperatures.  We have not burned a lot of wood.  I guess that with my developing awareness comes an intuitive sense of right and wrong.  This feels wrong.

Of course, the flip side is that I must use this awareness to prepare in whatever way is necessary.  So, if it is time to tap, I tap to store the food for the coming year.  I am anxious to get into the woods and see if there are other signs of an early Spring.  Every year, I hope to increase our foraging and this year is no exception.  I am more eager this year to expand my herbal beer brewing.  To do so, I must pay attention to the signs and the changing weather.

In order to help those of you who are just beginning, or wish to expand, your own personal MooseBoots journey, I am offering my first ever give-away in celebration of my 104th post (yes, I skipped announcing my 100th).  I am giving away a copy of Wendy's Aunt Connie's and Uncle Arnold Krochmal's book, A Field Guide To Medicinal Plants.  Arnold and Connie figured prominently as authors during the back to the land movement and published many books back in the 70's and 80's.  Connie is a Master Gardener and general plant expert.  It is a bit ironic that Wendy and I are now treading a similar path so many years later.  This particular book is currently out of print.  To enter, simply leave a comment.  I will probably have to borrow Wendy's highly technical random selection machine to pick the winner on February 29th - Leap Day!

Waste Not ...

I have never liked to waste things.  Perhaps, it was my Grandmother's insistance that we not waste food.  Maybe, it was that we never had a lot of disposable income growing up - I never realized it, but my Dad and I spent a very short time homeless (living out of a van).  Regardless, travelling along on my MooseBoots journey has served to reinforce this.  It has shown me to respect and honor the beauty, abundance, and vibrance all around me, and to share these gifts with others.

For instance, I was reluctant to cut down the neighbor's tree.  They insist they want them all cut down.  I dragged my feet - the local birds an squirrels call them home.  I love watching them and don't wish to interrupt the vibrant life circle that surround me.  I also know that the neighbors will just have someone else cut them, if I don't.

So, when it was time to get a Christmas tree, I decided that the time was right to cut one.  I offered a heartfelt gift of love and told the tree my intentions.  As I felt the tree accepted, I cut it.  This was not a small tree - it was a 50 foot tall spruce.  After I cut it, I limbed it, carefully stcking the boughs in my yard as an offering to any of the creatures that might need shelter for the winter.  I removed the top 5 feet to use for our Yule celebration and cut, and split, the rest into firewood.  After the holidays, we took the tree down.  Again, I felt the need to fully honor this gift that I was given.

A month or so ago, someone (thank you so much) bought a copy of Sacred and Herbal Healing Beers from my search box, I guess.  When I saw the title I was immediately intrigued.  I am studying both herablism and healing and thought that the book sounded fantastic, especially in light of my "playing" at brewing.  I decided that it would be completely appropriate to use the spruce bows from the Christmas tree to make spruce beer.  So, I did!

The thick, molasses based brew is now resting in the bottles awaiting our first tasteof the finished product next Friday!  A sip during the bottling promised that the flavor will be unlike anything I've ever had.  I look forward to honoring the spruce and sharing a beer.  This MooseBoots path certainly has its sweet rewards, if only I chose to slow down, stop and look, and seek them out.  Prost!

What Is Better Than Apple Cider?

Wow!  Three weeks, or more, sure fly by.  I'd like to say that I have been doing great things and learning amazing new skills.  But, alas, I have fallen prey to the "REAL" world.  During these times, I often lament my lack of connection, or time to connect.  I feel in a very real way the loss.  Wendy probably gets tired of the moaning and wailing about the stagnation of my MooseBoots wanderings.

My last few posts were about cider.  At that point, several other people were also talking about making cider - murphyfish and Julie specifically.  I was asked to post about my process to compare notes.  I am flattered that people are interested.  Of course, you might imagine, if you've been to this blog with any regularity, my process tends to be very simply and natural - at least as much as I can make it in the given time, with the resources, available.

The Gathering
This year, we foraged all of the apples we used for cider.  This is not always the case.  In past years, we have purchased unpasturized sweet cider and we have purchased apples for juicing.  This year, we were cognizant of the generosity of the Earth Mother.  Everywhere we went, we saw apple trees untended and unappreciated.  We are so grateful.  On the drive to the girls's dance classes each week, we counted no less than a dozen trees along the roadsides.  When we stopped at the local drop point for Goodwill, we noticed a few trees in a public park.  During our nature class, we noticed several apples trees in a local river sanctuary.  We noted them as we saw them. 

I mentioned, in another post, that Wendy and I foraged 33 lbs (16 kg) of apples.  After that, we were told of some other trees in a local adult community where the apples needed to be picked because they were simply falling on the ground and rotting.  Wendy, the girls, and I went and within 15 minutes had foraged another 45 lbs (22 kg) of lovely (not perfect, but lovely), sweet  red apples.  And, while we were helping the dance studio owner move some wood (which we were given - bonus), we noticed her apple trees were dropping apples like crazy.  The deer sign was incredible.  We picked her a large bag of apples as well as 14 lbs (7 kg) for ourselves.  If you are counting, that is roughly 92 lbs (46 kg) if apples foraged for FREE.  These were apples that were going to drop and rot.  We estimated afterwards that we could easily forage 250-400 lb (125-200 kg) of apples in a year, if we are careful to pick these as they ripen (we missed some of the earlier apples).

Smithereens
This year, we juiced the apples with a juicer.  We found one on e-bay from a local vendor for $35.

No, it did not come with the oranges - this is about apple cider.  I was sent a few cool links about juicing.  Google "washing machine apple cider" on youtube.  I did talk about making a press from a car jack, but never got to it.  So ... smash ... it is juice.  The juicer yielded about 2.5 gallons (10 liters) of juice per 45 lbs (22 kg) of apples.

Magic

So, you've come to the crux of my secret exilir.  I share this hesitantly ... it is my secret recipe. 

OK ... ready.

I add enough sugar to get to 7-10% alcohol as measured with a triple scale hydrometer.  The last batch of apples, the one with the lovely red ones, was 7% without any sugar ... just the apples.  I have made it as strong as 14% and as weak as 4%.  This, I pour into the fermentation bucket.  Then, I add the yeast ... I have typically just use Munton's ale yeast. 

Here's the secret bit ....

Then, I cover it and shove an air lock into the lid.  Really ... not so exciting is it?!  I then let the cider ferment for a week or so ... until it stops bubbling.

Racking It Up ... er, Off

When the cider stops bubbling, I will rack it off into a carboy.  This, I let sit for months ... until it is a clear as I want it.  When I am satisfied, I will bottle it adding 1 tsp of sugar to each 1 liter bottle.  The sugar will feed any remianing yeast and carbonate the cider.  It is optional.  Then, I let it sit ... for months.  Each of the bottles is typically 6 months old before I drink it.

I don't think I will be winning any contests with it, but it is good cider.  Wendy and I enjoy it.  Isn't that all that really matters.  As you can tell, most of the steps is subject to your own likings or whims.  Make it as strong as you like ... let it sit as long as you like ... make it fizzy, or not ... enjoy!

Oh, and in case you're wondering, this last batch of cider cost me, including yeast and electricity for the juicer, $1.30. After the initial investment for bottles and brewing equipment, this hobby can be very inexpensive, yet rewarding.

In this, as with everything else, I find that there is really no wrong answer ... only learning opportunities.  This MooseBoots journey is amazingly simple and flexible.  Thank you, Great Spirit / Creator, for your gifts. 

Adapability In The Key To Survival ... And Brewing

This MooseBoots journey is always full of twists and turns.  It seems, in everything we do, that we are always guided, perhaps because we are slightly misguided, to excellent results.  The achieved results, however, are not always what we set out to accomplish.

Wendy and I have been talking, for a few weeks, about foraging apples growing wild to brew our next batch of cider.  And, as luck would have it, it is apple season.  We figured that we will not be drinking any until next Spring.  Cider takes about 6 months of fermenting and settling to be really good.  But, alas, things get in the way. 

Finally, we got out picking.  We have been noting the location of trees brimming with apples on the side of the road, in unattended fields, and in local public parks.  To our dismay, many of the trees must be an early variety.  Still, we were able to gather, in a frenzied rush to get back to pick up the girls, 33 pounds.  These apples are the ugliest, gnarliest apples ever seen anywhere ...  perfect for cider!  Nobody would want to eat these.

Proudly, we hauled the apples home.  We decided that we will probably need to go out again, but would get this juiced and ready.  Then, we would assess how many more we would need.  We do not have a juicer.  I planned on using the grinder to juice the apples.  Alas, the grinder kept clogging with apple peels.  No problem, I thought ... I'll use the food processor.  Yes!  That will do the trick.

Nope.  It doesn't really break them up very well.  I threw the pulp into a cloth mesh bag and squeezed.  Juice.  But, it would take a billion years to juice them this way ... and, we'd lose a lot of the juice.  We need a juicer!

So, we ran out to Bed, Bath, and Beyond to see what they had.  Well, the display rack had several choices and we settling on one that looked like it would last several years ... not plastic devices to break , or die, after 2 uses.  Selection made ... we looked for the boxed units.  Nothing.  There was one box and I'll be dipped in wax (you ain't calling me cheese wheel) if I am going to spend $329 on a juicer to make cider.

One the way home, I called a few family member and asked if they had juicers ... nope.  Damn!  Today, we ran to the nearby indoor flea market ... nothing.  I found one on craigslist ... no reply.  I found one locally on e-Bay ... no reply yet.

Finally, I reached the conclusion that I was not meant to start brewing any cider today.  But, thanks to some friends, I had a beer kit (Export) just waiting patiently to be prepared.  As a matter of fact, I was also given another brewing kit (complete with buckets, hoses, bottling tubes, cappers, air lock, etc.) last week.  So, I acquiesced to the beer kit and starting it bubbling.  And with the new addition, when we get a juicer lined up this week (I hope), I'll be able to start the cider.

Conventional wisdom is that in order to survive one must be adaptable.  Thank you, Universe, for the reminder!  Either way, life is good.

Another Cycle Complete

I have recently realized that I have been blogging about this MooseBoots journey for a bit over a year.  The reminder was this itching little feeling in my whole being ... it is time ... time ... time to tap!  Last year, we tapped a bit earlier.  It was an early season.  We hope this one is better.  I must admit though that we did have enough syrup for the year ... even with our little backyard rig.  This year may be better ... I should have a bit more time to boil things with the job change.
So, how have I grown?  Where do I need to focus to continue this growth?  I leave it to you to reflect on the details.  I am trying to live in this moment on this path.  I find myself growing in incredible ways and along the way I find reminders, way points really, that I am moving in the right direction.  Sometimes, these can be merely a calm "knowing".  Sometimes, they are a reassuring passage in a book by an author I respect.  For instance, I just completed "The Vision", by Tom Brown.  While reading the last few pages of the book, I found myself shaking my head vigorously in agreement.

Where am I going?  Perhaps, the best way to tell you is to show you my plan.  Of course, plans have a way of being modified.  Here is the stack of books on my desk to be read, or re-read.

          

These books, coupled with spirit guides, have become my elders, my teachers.  While I have native ancestry, from both the Midwest plains Indians and, in all likelihood, more local tribes, I do not have contact and was not raised in these traditions.  In spite of this, I am always surprised to find how closely my beliefs parallel those in native cultures.  And with all this, I agonize at the pace of learning, but know that it is as it should be.  At some point, I hope to expand out and work with actual elders, but for now I do as I must.  Perhaps, I will have to opportunity to work more closely with the folks at the Maine Primitive Skills School.

I intend to continue working with our nature group(s).  I have been pondering for some time that there must be some basic skill set that allows one to live with the Earth for extended periods.  This was confirmed for me when I ran across this video.



This simple project uses several skills (coal burning, cordage making, carving) combined to achieve a goal.  That sounds exactly like I was thinking.  So, what are these skills?  I am working on it.  I reviewed Tom Brown's description of going into an extended survival situation in the back of Tom Brown's Field Guide to Living with the Earth.  I started making a list of the tasks.  Then, I will break those down into skills.

I will continue learning to braintan.  I still have hides left in various states of completion that need to be finished.  These have been salted and stored.  Of course, I have already put out there the desire for more hides to work in the fall, including moose hides.  I also need to finish my series of posts on braintanning.  Perhaps, it will expand into using the leather as well.

In addition, I will continue working in all of the other things.  I will be continuing on to a more advance Shamanic Apprenticeship this fall.  We hope to expand our foraging efforts.  I need to work on integrating our herbal remedies into our daily life ... we were all recently sick and it completely slipped my mind to gather white pine tea to help combat the flu.  It appears that the knowledge is there, but the wisdom to use it could use some work.  We will be re-starting our hive this Spring.  We will continue brewing, perhaps even a bit more of the maple stuff.  We are working on learning to make soap, tallow candles, and incense.

As you can probably see, there is a lot to do, much to learn, and a lot of growing to do in this next year.  I  find myself so fulfilled on this journey.  I am doing what needs to be done and am much happier for it.  Wendy and I have created many good things in our life together, her book, Surviving the Apocalypse in the Suburbs, our amazing children, our growing wisdom, and, perhaps, a small change for the better in the world.  Thank you, friends, for sharing in my growth.

Maple Brew!!!

This weekend was a busy MooseBoots weekend.  In spite of being "computerless" for the better part of the week, I had some amazing experiences.  It started with the 5th Annual Knap-In at the University of Southern Maine and continued beyond today's rock grinding, homework for my apprenticeship program.

Today, we bottled the Maple Brew.  I was concerned that the yeast was not working when I put it in, but slowly it started bubbling.  It bubbled very slowly for a little over a week ... I was told that it was because the sugar is sucrose.  Sucrose apparently ferments slower than "sugar".  Of course, we sampled it while bottling the meager 10 half-liter bottles.  The reviews are all positive ... exceptional, the maple flavor comes through nicely.

I guess MooseBoots dont' spoil the flavor.  I count this sugaring season a success in spite of how short it was.  Thank you, Maples!

Maple Brew???

The last few days have been busy and warm.  Unfortunately, that means my MooseBoots journey has slowed.  I have been unable to get to boiling fast enough.  When I opened the barrel today, I found that the sap had started to turn ... it was milky.  I am not sure what the "spoiling" mechanism is, but I decided that I could still boil the sap down, killing any harmful bacteria, and make some maple brew.  Normally, I would not waste the sap for a brew, but we have boiled "milky" sap down  to syrup before and it tastes funny.  Fermenting it though ....

I boiled the sap until it reached 6% potential alcohol.  I then placed it into my brewing bucket.  I tried to gather yeast from a Quaking Aspen ... I have read that it is possible to harvest yeast in this way.  We'll see.  If the yeast proofs, I will use it and try to retain some from the bottom of the fermenting barrel for future use.  If not, I'll pick some brewers yeast up tomorrow.

While walking through the woods, searching for standing dead wood to start the fire, I found that the blueberry bush stems are green.  They are coming back to life.  I hope this year is a good year for them ... last year the bushes did not seem to produce terribly well.  I also found deer sign ... it looks like a doe and a fawn have been wandering around back there ... eating some acorns.  I have been hoping to find some of the skeletal remains of the deer parts that have been given back to the forest.  I stumbled upon this ...

... the perfect start for a bone tool ... if I can keep the dog away from it.  I think it will come in handy on this MooseBoots journey.

Homebrew

A couple of weeks ago, we bottled our latest batch of beer.  We use these for beer.  Being newbies and bearing mind that this is only our second batch of beer, we used a kit - German Hefeweissen.  Now, we were supposed to wait three weeks after bottling to drink it, but Tuesday was the Son-In-Laws birthday so we cracked one open.  Ooooh, that's nice.

Of course, a week before bottling the beer, we bottled our cider.  We use these for cider.This was a new recipe, our third.  The first attempt, a few years ago, was made in a milk bottle using no extra ingredients ... no yeast, no sugar, just juiced apples that had fallen to the ground from the neighbor's tree.  This first batch was delicious but weak.  Subsequent batches have used more "traditional" processes ... store bought yeast, sugar to boost the alcohol content, etc.  The second batch ended up at 14% alcohol through a mistake on my part and the third was 10%, as planned.  Now ... we don't drink much but this stuff doesn't last long because we do tend to share.
If you are interested on making cider, this book has a ton of information although I tend to tweak the recipes.

Maybe in the future, we will lean on a bit more experience and ask our friends from Fleecenik Farm to assist with our first batch of beer without a kit.  Of course, we'll need to ask ... hint, hint.