My take at trying to make a buffalo chicken sanga.
It was good, free, but I will say, it went to another level the day after, when I wrapped it in tinfoil and oven baked it for 20 mins.
This one long went all night and into the morning.
Cracked open and looks surreal. Made for some great heat and nice bedtime ASMR.
I just racked my mead, and now it's nice and clear and ready for any finishing touches(Image was from when it was made).
Last time, it tasted amazing, but I was thinking this time, maybe I should add something to making it a little different than before.
Any ideas on how to jazz up my blueberry mead before bottling? Or has anyone done anything themselves that they enjoyed?