It's been half a year and surprisingly, I haven't really done too many projects related to anything gluten free.  In fact, my meals have been very simple and somewhat scary in their repetitiveness.  In a large part, it's been, baked chicken with some sort of seasoning, some rice and sauteed vegetable.  I haven't been drinking a lot of beer either.  In fact, it took until the week after thanksgiving to finally give some away.

Back in July, I made another two batches of Orange Coriander beer and then, didn't touch it for months and didn't even write about it.  I kegged one, and stuck it into the fridge for months, the other sat in the primary fermenter (a big bucket) until a week or two ago.  I gave away several gallons, emptying the keg, and refilled it with the other orange coriander.  An interesting result was that both had lost nearly all their orange and coriander flavor, but had also lost a lot of it's sorghum flavor.  I also put on one of the spiced pumpkin beers from last year.  No trace of spices whatsoever, but again, no off flavors of sorghum.  I'm considering that a good idea for extracts is to make a generic beer base, and then a few months later adding flavoring components and then later kegging it.  This is of course assuming that I, or others, will be drinking it within a reasonable amount of time.

I've barely had any of the sangria mentioned in the last post, I believe I've given away maybe a gallon's worth and had a few glasses on my own during the summer.  It actually turned out quite well, not as sugary/syrupy/cloyingly sweet as I would have expected.  The downside was that I really did not do a side by side test with a batch that I didn't modify.  I expect that someday, when I find more drinkers, I'll do a side by side and see who likes which versions.   And yes... in 6 months, I still have 3-4 gallons of sangria remaining.

I *still* have the cranberry mead from last year sitting in a carboy in the spare bathtub.  I will soon be kegging this, after I've washed out the beer fridge, the moisture and temperature causes mold to grow and I still need to modify to include better airflow and less clutter.

Once the tub is clear, I expect to set up a multi-tiered spraying assembly along with some form (probably ceramic) heat lamps so I can try sprouting some sorghum this way.  The problem is that I don't quite know what the temperature will get up to with heatlamps and how many I would need.  Troubling since due to some car payments, I haven't been able to buy the equipment anyways.  (The car has actually been one of the reasons I haven't been doing as many projects).

In the past week or two, I've had a craving for truffles, so I made several batches, which I will explain in the next post, along with what I think I would do differently next time.