Fermenting things

Things are fermenting in my kitchen.

Some of them are deliberate, like the maple beer. Which is going well, but I may have misjudged it. See, I decided to dilute a bunch of maple syrup and ferment it.

It's been bubbling away for, oh, a month, now, and is still cooking. And it's still far too sweet. But it now tastes kind of like, well, beer and maple syrup. I'm hoping that, over time, the sweetness is going to lessen as the alcohol content goes up.

But then there's the bottle of organic grape juice. It was on the discount rack at the supermarket, and I bought it, opened it, had a glass or two of it. It was pretty good.

Then I left it out on the table for a couple days. I just saw it, and decided to have a glass of the stuff, and I opened it, and it started attemping to foam over. So I closed it quickly, then opened it more carefully.

We've now got a sparkling wine. It's a pretty bad sparkling wine, but it's better than some I've had.