A bit of an odd pairing, and no pictures at this current time, but finally an update.

I *Still* have not yet made the orange and coriander beer that I said I wanted to do (This was back in May mind you).  But instead, I did make a new batch of Sangria.

I was finally starting to run low on the first batch of Sangria, and due to a request to have sangria on hand for my sister's baby shower, I felt I needed to make a new batch.  I used the same kit as before, the Orchard Breezin Seville Orange Sangria, which I acquired at 25% off.  I used the same procedures, adding approximately half the flavor pack into the initial fermentation, and the remaining half when it was kegged.  I ran out of room in the keg and did not add additional cherry concentrate at the end (yet).

What wound up happening was that the final gallon or two of the initial sangria was finally finished, and we didn't even touch the new keg.  In fact, not all the sangria was consumed that day, I filled a bottle and brought it home, and let the other family members finish whatever was left another day.

This brings me to this past weekend, I decided to visit the Michigan Renaissance festival.  Being somewhat frugal at times, I decided to pack myself a gluten free lunch consisting of a puree of chicken, combined with mustard, mayonaise, onion and celery to make a chicken salad (of which was only missing cranberries) along with a loaf of Rudi's gluten free multigrain and I quickly had filled two small beer bottles of sangria and capped them.  I also brought along two 750ml bottles of water that I had frozen.

When I had lunch, I also had one of the sangrias, and found that indeed, without the additional cherry concentrate, and due to not measuring my exact quantities by volume or weight, that this new sangria is not as sweet as the prior, and was stronger.  (Bad me for not measuring the gravity at the start or the end as well, to know what the alcohol content actually is).  But, this does mean that the half flavor pack method does seem to be viable for these breezer drinks that I am likely to find too sweet normally.

What I'm going to try next, since I expect to go to the Michigan Renaissance festival several more times, is to ask about their official gluten free foods and take pictures of said food, since this year is the first year that they've included gluten free food in their lineup.  Here's to hoping to a post or two within a month, cross your fingers!