Barrelled

A little while ago, I started a bucket of 'Harvest Mild' beer, which has been gradually fermenting. The specific gravity, when I checked it last Thursday, was low enough for transferring to a barrel, so I did so this evening, adding 2oz of sugar (for a secondary, carbonating ferment). It will probably need two to four weeks before it's at its best, and we'll use some, I expect, for curing hams next month.

It's about the same time as barrelling a keg of beer last year, though this is a different variety. Last year's barrel is finished; there are just some dregs left, which I should get out of the barrel, which I'm hoping, all being well, to fill with cider in a few months.