I decided that, though I’m still feeling quite blue about Rex, I should buck up and bottle some wine. And I do have to confess that it sort of cheered me up to accomplish even something small like this.
That’s the cider (it’s still– I was going to sparkle it, but then you get that whole complicated thing about appropriate bottles, and it just seemed hard) and the first batch of Concord. The Concord is with Montrachet yeast, which I noted with an “M” in the corner of the label. There’s also a batch with Bourgovin and one with Montpelier, which I’ll note as “B” and “P,” respectively. I wonder if we’ll favor one type of yeast. If so, that’s what I’ll use in the future, though for all I know, it won’t make much difference.
For Valentine’s Day, Jolyon & I went out for Ethiopian food, and I sampled the tej, or mead. (Actually, it’s traditionally flavored with a hops-like herb called gesho, which I guess technically makes it a metheglin.) It’s quite nice, though with a decidedly funky smell to it. It was on the menu as “Ethiopian honey wine,” but with the funk and all, we asked our server and she told us that it is, indeed, homemade. I love that they sell a homemade wine, and I hope they make it in the traditional berele flasks, just because they’re kind of wonderful: . I almost asked for a lesson, but chickened out in the end. It seemed awfully forward or something, especially on a busy night.The tej is quite cloudy, as you can see here, and has a pleasant sunny color. It’s also quite sweet, which I wouldn’t normally care for, but it did go quite well with the food– I’ve always found that regular wine doesn’t really go well, what with all those sort of sour and spicy tastes. And according to Wikipedia, the sweetness masks a high alcohol content. I couldn’t really tell, since I only had the one and we feasted quite royally: vegetable sambusas, followed by the huge veg combo platter. We were stuffed by the end, and went home to watch “How to Marry a Millionaire.”
Going to see if there’s any way I can swing a trip to San Francisco for Rex’s memorial today. Busy time at work, plus I’m poor, so it’ll be tough, but I really want to try to make it.