That "chamomile start" I made yesterday continued today with the straining of the steeped plant matter, the addition of sugar, lemon juice and the yeast, all of which found a happy and loving home together in a one gallon jug.
It's bubbling nicely next to a melissa ale and sarsaparilla ale. The gallon of cardamom ale, formerly sharing this space, was primed, bottled and put away today, and will be ready to imbibe in a few weeks.
Amid the herbal brewing, I made time to enjoy a more "conventional" homebrew.
I strained and bottled the chive flower vinegar that I started several weeks back. It's a bottled springtime gem, it is.
I made dinner.
And I foraged in the garden for dessert again.
The evening winds down with two small loaves of bread I made with the brewers yeast from the bottom of the barrel of that cardamom ale I bottled. Waste not, want not!
That's what I made today.