Haven't managed to do anything notworthy on the gluten free side of things lately, plus it's tax season (extensions) which means even less time to do anything.

The mead is still slowly fermenting away at 60 degree's, it's optimal temperature for the particular yeast, and it's still bubbling happily away.

A few weeks back, I also started a sorghum process that was similar to creating sake:  Innoculating steamed grains, and using the enzymes created to convert other steamed grain to sugar.  This process did not happen at all like I had hoped, so instead, I've been trying it like the full sake process.

I had hoped that the Koji creation process would produce enougn enzymes that it could convert more starch to sugar if introduced to a higher water temperature than sake sees.  This was not the case.  Perhaps I may need to innoculate large quantities of grain to do this (all the grain I'm trying to convert for example), as well as crush them into small enough pieces that water at a certain temperature would convert the starches to sugar.
For now, I had added some yeast, 1118EC I believe, a champagne yeast, just to see what would happen.  After all, there were no hop flavorings involved.

After several weeks, I have not yet strained the liquid away from the grain, and really need to.

The mead is still kicking away at 60 degrees, still fermenting, still smelling quite sweet, but soon I'll need to move it out of the temperature chamber.  I recently purchased some beer taps (faucets and shanks) and wish to add these to the freezer that was converted into a refridgerator suitable for kegs.

I've recently (last week) went to the Rennisannce festival and have suffered no ill effects.  It has been quite pleasant, however the only items I can eat are salads and turkey legs.  There is little else that I can really have.