Baroness Sylvia du Vey, Mistress of the Laurel

Author: LadySylvia  //  Category: Geneneral Posts

If you happen to know me personally, you will know that I have been super busy.  One amazing thing that has happened is that I was inducted into the Order of the Laurel.  That was a complete surprise and pretty awesome.  I was recognized for my work with brewing, most specifically mead.  What an honor it is to be recognized by the Crown and by the community!

 Wreath

Investiture OathAlso, Vey and I have just been recently invested as the Baron and Baroness of the newly formed Barony of Endewearde.  What an amazing honor!

 

So yes, my blog is horribly out of date and I am really, really, behind.  But mostly is it because I have been super busy!  I hope to work on updating some things over the winter.  If I don’t my readers should send me gentle reminders that I said I would… :lol:

Bochet – Made Good

Author: LadySylvia  //  Category: Geneneral Posts

Today I am working on putting together another bochet.  It is a period recipe from A Goodman of Paris.  I have made it before (found under “Period Recipes”) but the end product was a big disappointment – it tasted like the cast iron post I cooked it in.

This time I am making it on the stove top in order to control the flavor.  The process of caramelizing the honey was infinitely quicker, taking about 25 minutes from start to finish.  However, the reduction process is still not quite finished as I am typing, almost 4 hours later.  I am trying to bring the must to the same specific gravity as the last two I did.  (1.088)  It is close and should be done soon.

The most fascinating thing to me today is that as I boil the must to reduce it, it is getting more and more clear.  There are clumps of solids floating in the must.  I think this will help it be ready for consumption a lot sooner than a traditional mead made with modern methods.  I am used to waiting two years of more for my meads to properly clear these days.  This bochet should be ready for Brew U in a few months.  Yay!

I did take some videos and will post those as soon as I figure out how.  See how pretty and clear the must is (minus the clumps)?

TOO. MUCH. FUN!

Warmly,

Sylvia

126

Maine Homebrewer’s Association

Author: LadySylvia  //  Category: Geneneral Posts

 

In September, I was honored by the Maine Homebrewer’s Association and Central Street Farmhouse in their annual homebrewer’s competition.  My Cyser was chosen as the winner in the mead category.  This is the first “mundane” competition I had ever entered and it is quite an honor to have won. 

I am pretty psyched that we are seeing mead makers more and more in the homebrewing community.  It is pretty thrilling.  I am also very, very happy to have such a fantastic brewers supply store that is local.  Here’s to the guys at Central Street Farmhouse!  Vivant! 

You can find Central Street Farmhouse on Facebook or here:  http://www.centralstreetfarmhouse.com/ 

Happy Brewing!

Sylvia

Brewing Happiness!

Author: LadySylvia  //  Category: Geneneral Posts

I love brewing.  It makes me happy.

I love talking to brewers who also find happiness in their hobby.  That makes me happy.

I have to say that my circle of brewing friends is increasing.  I am meeting a lot of fascinating, knowledgeable people in my new role as EKBG Guild-mistress.  This process is reminding me of how much more I need to learn.  I am especially fascinated by the beer/ale brewers I am meeting who are firmly rooted in the science of their art.  I hope, if I keep listening carefully, that I will learn half of what they know.  That would also make me happy.

Pennsic was awesome this year.

Cheers to you all and may you also be finding happiness in your craft!

Sylvia

:lol:

East Kingdom Brewers Guild

Author: LadySylvia  //  Category: Geneneral Posts

Greetings All,

It has been a while since I have last posted.  Since the last post, I have been named the Guildmistress of the East Kingdom Brewers Guild.  This is pretty exciting news.  I am hopeful that the brewing community will step up and help me move the guild along.  We would surely benefit from working together to make this guild a vital part of the brewing community. 

If you happen upon this post, are a resident of the East Kingdom, and wish to be part of the East Kingdom Brewers Guild, please go to:

East Kingdom Brewers Guild

I hope to see you among our ranks!

Warmly,

Lady Sylvia du Vey

East Kingdom Brewers Guildmistress

 

EK BrewU – The Reinvention of the East Kingdom Brewers’ Collegium!

Author: LadySylvia  //  Category: Geneneral Posts

 

Hello All!

I am pleased to announce that the Shire of Endwearde and the Endewearde Brwers will be hosting the next East Kingdon Brew U! 

The event announcement will be on the East Kingdom Website shortly.  In the mean time, if you are on Facebook you can find the event announcement as an event here:

http://www.facebook.com/events/303532703036721/#!/events/303532703036721/

The class list is in process.  It is likely to include, among others, a class on developing your documentation, a class on redacting, and a class on distillation.  I encourage the brewers of the East Kingdom to join us as we prepare for the summer event season by learning more about our craft through classes and sharing.

 

Cheers!

Sylvia

Braggot postponed, but still on deck!

Author: LadySylvia  //  Category: Geneneral Posts

I ended up postponing my braggot.  It is still going to be one of my next projects, but I needed to do a bit more research.  I am hoping to put the redaction up here soon.  Once that is refined, I will put it together.

Instead, I made a pyment.  I did something I have never done… I used juice concentrate for my grape flavoring.  In the past, I have used grapes from my parents vines.  Unfortunately, their grapes did not thrive last summer so they were not an option.  I am looking forward to seeing how the pyment went.  Maybe it will finish sooner than my usual meads?  THAT would be pretty great!

Braggot on deck!

A Mead and a Braggot!

Author: LadySylvia  //  Category: Geneneral Posts

The next two projects to do

  • a straight mead, because you can never have too much.
  • a period braggot from Curye on Inglysch

The mead is simple, but the braggot is going to take some brain power and I am on a timeline to get it started before the new year in order to make my goal of 12 meads this year.  It looks like it will be a quick fermenting thing (like ale), so it will likely be ready to drink by the Tourney O’ Love.  

The hardest part will be the redaction, some of which I am pretty confident about, but some I will probably need to draw from a few friends who are more well versed in beers and ales than I am.  Thank goodness for the Endewearde Brewers Guild!  I love our community.  I know I can count on them to help me keep my redaction on track.

Off to do research!

Cheers!

Sylvia

 

What to do next???

Author: LadySylvia  //  Category: Geneneral Posts

I had a goal of doing 12 meads this year - one for each month of the 2011 calendar year.  I have completed 10.   I have two more to go and they will need to be made between December 28th and the new year.  One will be a regular mead with no additional ingredients.  (You can never have too many!)  The other one should be something I have never done before.  Suggestions?

I’ll let you know what I decide.  :-D

Happy Holidays!

Sylvia

Bochet (Burnt Honey Mead) – saga continues

Author: LadySylvia  //  Category: Geneneral Posts

Well, I racked the batches of bochet over.

 

The good news first:

They are a beautiful rich carmel brown color.  The one without spices has very little nose to it.  The one with spices has a slightly spicy nose (go figure).  They are clear and, though I did not take hydrometer readings yet, are probably running around 6% alcohol.

Now the bad news:

They both taste metalic.  REALLY metalic.  Appearently using the cast iron post, though wicked cool, was a bad idea.  Sigh.

 

So, what is the next step?  Here is the plan for now…

I will let them sit in the carboys for a good long time.

I will cross my fingers.

I will hope the metal taste will dissapate over time.

 

In the meantime, I think I need to try again with more modern cooking vessels and see if I can do the same recipe, smaller because I don’t have a seven gallon cooking pot, and see if I can get the metalic flavor out.  It just won’t be drinkable otherwise.  Although, it has been a good academic experience, I need to work with this recipe some more to make it both period AND yummy.  ;-)

 

Bochet take two needs to happen soon!

Cheers!