Diversion: shrubs, etc.

Saturday the 19th we bottled another carboy of Muscat - one to go, and I imagine that one will go straight into PG-S' summer-fun trove.

This evening I strained and sweetened two shrubs - one is sour cherry, the other is rhubarb.  I froze the fruit for both last summer.  This seemed like a good way to clear the freezer before fresh fruit starts coming in.  The fruit macerated in champagne vinegar for a week.  Should be ready to try in a week or two, but I corked the bottles and will try to hang on to them until the weather is really warm.

While I was storing the bottled shrubs I came across two 750 ml bottles of sage liqueur and a single 750 of the Yvette von Boven citrus based vermouth I made last year.  Buried treasure!