I've been making mead and wine for several years now and while some batches have been better than others, all have been quite drinkable. A few months back the boy made a strong scotch ale variation that ended up sour and quite undrinkable. Today we sacrificed half that batch to the earth. Tomorrow, we'll sacrifice the rest. In the meantime it frees up the vessels that are needed for the upcoming porter variation that is ready to bottle.It's sad, making such a sacrifice, watching foaming brew flow and absorb into the earth. Yet, sacrifice of any kind is never easy to make.
Still, the vegetable garden compensated by making a sacrifice for me. It offered up the most glorious makings of a summer salad. Before . . .