Was eating when UC was on on Monday so no scores. I'm sure you're all devastated.
Just racked the parsnip wine for the second time. Had to take a bit out to stick the hydrometer in, obv, so had a little taste as well. It's down to about 1.002 so just about done, but it's still bubbling and you can taste the yeast and dissolved CO2 in it so it'll need racking again in a couple of weeks before being left to age - probably do that in a demi rather than going straight to bottle, in case it throws more sediment. It tastes OK, and should be much better when it's actually finished fermenting. The brown sugar has had an effect though, but it's not unpleasant. Looks like it'll be fairly strong, except I replace the sample I take with springwater every time so it gets diluted a tiny bit.
Now I have 32 beer bottles with sterilising fluid in them, and I have to work out how I'm going to get the priming&fining mix into them, sterilise the caps, and then syphon the beer over...
And then make a lasagne.
Hopefully school won't phone to say Jack's probably-not-actually-broken nose has started bleeding again, I don't have time!