So this is not really a post, per se. Just a cool update on life.
I took Hardscrabble’s maple syrup, and a recipe he gave me, and I fermented the syrup. Maple syrup mead. Finally bottled it tonight. It’s very sweet, with (obviously) a strong maple flavor. I put a little chunk of oak in the mead for the secondary fermentation, giving it a little oak undertone. Or is it overtone? Either way, it’s good stuff. I’m thinking if a cold front will ever blow through Texas next winter, it’ll be prime sipping stuff then. Or, fuck, if the world goes to hell in a handbasket before next winter, who wants to stay sober through that??
There’s only two bottle of it, because I just made a one gallon test batch. Now that I know it’s so good, I will want to make some more next year. 
Also, 11 bottles of persimmon wine from the persimmon tree down the street. Very dry, and very strong. My wife says I should call it persimmon moonshine, because it burns just a little on the way down.
All in all, a productive night.
@HSF – Can I buy syrup in bulk next year? I may have a winning formula, lol!
