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Microorganisims and strange smells
Yet I persevere. There's a batch of Mead going and I have gotten a second try at Koji rice on the mold. I am actually hopeful enough about this batch that I have make a label for the mead. 
I've recently considered, mainly because I am in a ludicrously manic state and trying to find ways to occupy my time, opening up a bonded winery to brew and sell the mead. There aren't a great deal of mead producers that I'm aware of, and the hooch that comes out of my kitchen is much tastier than most I've tried. Unfortunately it's a very in depth, expensive process, so until I go a little MORE crazy, it's just homebrews for Purple Mountain.
Oh, and here's a fun fact, I had a conversation with a fellow that insists that, although wine, beer and distilled alcohols are against the rules in Islamic theology, mead is not. Check out this article.
All of this is simply trying to explain the strange molding and fermenting smells coming from my kitchen right now.
Also, I think I may divert a section of this site to delineating my brewing journal, which is much less interesting than it sounds as it just contains ingredients and results for these projects. For now, just the mead recipe is going here. I've used it to the point I trust it, and am now tweaking.
10 lbs honey (clover, preferrably)
1 gal. unsweetened Apple Juice* (acts as natural nutrient for yeasts)
1 tbs. whole clove
1 tsp cinnamon
Water up to 5 gallons
champagne yeast
* okay, this technically makes it a Cyser, and the spices make it a Metheglin... but it's damn tasty.
All of this said, if anyone's in Dallas at any point, drop by for some odd homebrewed booze that I guarantee will not kill you.
