Current projects tend toward the fermented!
Sahti:
I submitted my sahti and the paper on its provenance at Summits Alpine Scholar 2023 (in absentia, thanks covid). You can read that paper under class handouts.
My first sahti batch won a prize at Egils 2022, and a first version of a second-run sour sahti co-won at Tain Bo 2024 in the non-mead category. A second version of the sour sahti was popular at ATWW 2024. See the Sahti June 2024 subpage for a description of the process.
Available to drink:
Urban Forage Wine, 2021 Vintage (not clarified - tastes more like a sour, tho the older it gets the more like wine it tastes.)
Urban Forage Wine, started Fall 2023
Modern Berliner Weisse, started April 2024, bottled Oct 19
used kombucha starter for souring
Plum Wine, started July 2024, trying wild yeast from the skins
Golden Plum Wine, started July 2024, wild yeast from skins (scroll down on link)
Currently fermenting:
Schwartzbier and Revenge of the Schwartzbier, started March 27, 2025
Urban Forage Wine, started August 2024
Bread:
I also have made some bread related to brewing. This page has more details and pictures.