Busy day today.

Today, I started a witbeer.  This should be a spicy, orange flavored beer, and it would likely be better with something that would act like wheat, however I didn't have any to use.
I used:
A single gallon pot to boil
1 oz halletaur hops, .5 at 60, .25 at 30 and .25 at 10.
.5 oz sweet orange peel (I couldn't find bitter) at 10
.5 oz coriander, crushed @ 10
less than an oz of grains of paradise @ 10
This was added directly to my fermenter which contained 6.6 lbs of sorghum syrup.

We'll see how this goes.  Ideally, I would have had malted buckwheat, or malted millet to act like wheat, to give this a maltier, sweeter flavor.  We'll see how this goes.  I plan to let it ferment for a week, then directly add some gelatin to help clarify the beer, as well as to remove the tannins.  I'm wondering if I add more gelatin, and let it sit for a shorter period, that it might work better than using less and letting it sit longer.  We'll see.

I also didn't have the right coriander (there's a difference between morrocan and indian coriander.  The first is spherical and will give a "hotdog" flavor to the beer, the other is more oblong like a football, and would be the stuff I want.)  Should this not work out right, I'm sure I'll be using it to braise food.

In the meantime, I've been occasionally testing the single gallon jug of the IPA that I added gelatin to.  It seems to be less "sorghumy" which is good, but it also has lost a bit of body.  This concerns me, and I may have to replace it by adding a bit of maltodextrin to thicken the beer back to normal.

Also, the Malbec wine-cooler style of wine is progressing well, and I expect that it should take one more week before it's ready to be served and stored away.

I'm also wondering about starting up a lager, the issue with doing any temperature regulated beers is the lack of space for a temprature regulated location.