On a sunny but freezing cold November morning, we drove to Honey Creek for a festive post-Thanksgiving breakfast after sleeping in. I started writing late but ended the first session with a steady count of 1,332 words moving the story ahead into full action.
In the afternoon, I joined the guys in our Moravian Sons Distillery for a break from writing and to check on the stilling. We were stilling the last batch of pear ferment for a total awesome yield of 31 liters from three barrels of Bartlett pears. However, the peach ferment disappointed at only one gallon from one barrel of peaches. The peach harvest wasn’t good this year, due to the weather, so the peaches may not have had enough sugar.
But, the distillery smelled like a bakery, when the steam came out from the still. It was sweet and the pear spirit was delicious. Check the store locator for our spirits. For more info go to
Copyright (c) 2023. Emma Blogs, LLC. All rights reserved.
authoremmapalova 