Sunday was mead bottling time. After fermenting for about six weeks, I had no bubbles in the airlock and SG was down to 1.000 or maybe even 0.999.
Of course it still has to bottle ferment for six months or more.
I also added some sugar to almost two litres of the mead and bottled that under crown caps, the future will tell whether I get sparkling mead or bottle bombs.
I need some round labels. The ones that come on an A4 sheet that you feed through a laser printer.
to support the locals instant gratification, I google for Avery 5408 site:co.za.
I have no idea who shops at WantItAll but it sure ain’t me.
A little restaurant called Satori.
Food is good (this is the Pork Belly – Beetroot Mash – Maby Marrow & Mushroom with Soya, Honey and Ginger dressing — apologies for crappy cell pic), waiters are excellent, the wine menu is above average for this kind of establishment, and the prices are not bad.
What is there not to like?
* Presumably Kalk Bay’s best kept secret is so well kept that I don’t know it. Yea I know, I’m a nerd.