Wild Fermented Mead 2015

Washed Wax Mead: Started on 2015/10/11, using “washed wax” method of just adding water to the crushed honeycomb after it drips through to make the honey. 2015/10/11: Initial Gravity: 1.11 Primary ferment ok, strong.  (ran some through blender to aerate it) 1 week vacation during primary ferment- no stirring, and …

Quick Pickles

These quick pickles are a good balance of acid and sweetness, and maintain a good crunch for a year or so.  To make them, just cut up some middle-aged or younger pickling cucumbers and stuff them in jars with the herbs and any other additions (dill, carrots, peppers, etc).  Cover …

Yonah Shimmel perpetual yogurt starter

I read about the Yonah Schimmel perpetual yogurt start in Sandor Katz’s book “The Art of Fermentation” and have wanted to try it for some time. Finally my friend Jeff Stutz was in New York and brought me a jar of it in July 2015!  It was surprisingly runny and …

Naturally fermented mead 2014

Notes from the 2014 Mead batch:  Followed a similar process as last year, but since one batch was skunked after the full fermentation, I paid more attention to measuring the specific gravity over time, and also keeping the bottles sealed with the airlocks as much as possible. So, this year, …

Normandy Cider

Shannon and I visited Normandy, France last week, and traveled through Paris on the way.  Even though Caen was a nice town to stay in, and Mont Saint-Michel was beautiful, the highlight of our trip was our visit to Luc and Nicole’s beautiful organic cider apple farm.  We were so …

Cacao Camp 2014

Notes from our Burningman Cacao Camp 2014 We had a great showing of burners each afternoon at our Cacao classes.  We even did a special class for some of the kids at kidsville, and that was lots of fun- they were really interested. Links to photos and such: http://scott.dylewski.com/gallery3/index.php/2014/Burningman-2014

InsecureID

Tired of looking at the blank backside of everybody’s ID badge at work?  Me too!  InsecureID makes fun and interesting ID badge cards that you can add to the back of your current badge to add some personality.

Mead from wild yeast

We had some extra honey from our beehive this year, so we decided to make mead the old fashioned way, with just the natural yeast available in the air and honey. Shannon found an another post online, so before I knew it, she had the honey and water in a …

Hot chocolate in Paris

Shannon has turned into a hot chocolate connoisseur- probably because it’s warm AND chocolaty, combining two of her most favorite things.  It all started with a still unknown chocolate shop in Seattle that tasted like pure melted chocolate…  then in the following year, we went to Torino in Italy and …

Wedding!

Shannon and Scott got married on May 18, 2013.  We had a great time celebrating with many of our friends and family. Pictures and videos are available on our wedding page.