Lady Jayne's Alchemy.

Zak wrote a nice little piece on me for this weeks Alimentary Canal column.  It gives a little history and insight to some things I’ve been working on recently and some of the inspiration for them.

http://www.foodrepublic.com/2012/02/16/introducing-lady-jaynes-alchemy

Most exciting, and mostly what the column was about, was all the bottling of my Worcestershire Sauce I did yesterday.  The Worcestershire sauce has been fermenting in a rye barrel for 9 months and it is going to be featured in our booth next week at the South Beach Wine & Food Festival during the burger bash, where Zak, David (our grand pal) and I will be grilling up some lamb burgers and serving them with Lady Jayne’s Worcestershire sauce, Lady Jayne’s salt & oil cured chillies & Pyrenees Brebis (French sheeps milk cheese) all smooched between English muffins!  Jesus Christ…I just got stupid hungry…


++++Check out some pictures from yesterday’s production++++


hammering the peg out of the barrel

There it is!


We still haven’t completely moved into our new house, so all my production supplies are still packed in storage.  I had to drain this barrel into a carboy, so I could lift it to pour into the smaller bottles.  You’ll see below.  It was a lot of unnecessary work and it was great motivation for me to unpack my boxes and find my siphon!


Beautiful liquid!


As mentioned above, this was all a less than ideal way of getting my production bottled, but it was the best I could do with what I had in the time limit I have…that shit gets heavy…I really could have used those robots I requested back when I was bottling the Ginger Wine!  That and a fucking harness for my back.


Now into the bottles.


All ready for the labels.


VOILA!

 Stay up to date as I sense a website coming soon…maybe even a merchant website!