Some wine updates:

the zinfandel is bottled, did I mention that? it's been bottled since before thanksgiving and it's improved in flavor since then.

I made some Sake this winter. Making Sake is a HUGE PAIN. I steamed 10 cups of rice, 4 separate times. Steaming rice (especially at this quantity) takes hours, it's not like boiling. The sake turned out well, but I don't think I'll be making it again just because of the amount of work involved.

I have a number of wines that are ready or nearly ready to be bottled:

• Plum Port, 5 gallons
• Rhubarb, 5 gallons
• Concord, 10 gallons
• Raspberry, 1 gallon
• Apple, 5 gallons
• Mead, 3 gallons
• Skeeter Pee (lemon), 5 gallons

I have a feeling I may not have enough empty bottles for all of these.

I also have a bunch of stuff that is waiting to become wine:

• Frozen yellow plums
• Frozen rhubarb
• Frozen misc fruits in minor quantities: apples, strawberries, cherries, mulberries, blackberries
• Blackberry concentrate
• Blueberry pancake syrup
• Merlot grape concentrate