On Sunday, October 29, 2017, I did some yeast wrangling with some 1.036 canned starter wort and some flowers picked from the Loquat tree the kids love to climb. I dropped about seven flowers with some stem attached to a few into approximately 120 ml of wort, capped and placed into the fermentation fridge at about 61-65°F. I will strain into another container after day or two.
10/31/17 – 10:25 am: I filtered the capture wort through a nylon mesh into another container to remove all the solids. The jar smelled of honey.
