Filled out a bunch of paperwork for some BMI stuff today.
Did a rough mix of my 4.5 hour drone piece.
Got some work done doing the coding for the press page for the new releases.
So I just tried my corn syrup instead of honey based alcohol ferment & it’s interesting. The taste of the peppercorns is much stronger than with a similar amount of honey. But it is drinkable. I think in a financial pinch using corn syrup mixed with the honey could work well. I think when making the stuff with vanilla beans that I might use corn syrup instead to keep from the honey overpowering the subtleties of vanilla. Or I guess I could use straight up sugar instead of corn syrup. The molasses based ferment is a different story. I didn’t believe the things I read about how strong the molasses flavor would be. Now I know. I’ll save molasses as something to add a couple drops of for color purposes only.
Here’s a video to cheer you up or bring you down.