Fermentation projects still working:

'Katy's Brown Mark 2', the second attempt to create a beer my wife will drink without wincing. Lots of malt, and a fair bit of hop bitterness (Chinook) and aroma (Hallertauer).

Now bottled:

Rosehip Saison: tried this last night and loved it. Comes off almost like a wheat beer (and all these are mit hefe) but with a citrusy, honey finish.

Christmas Beer: a cute idea--the malt is the gold, the spices the frankincense, and the honey the myrrh (on account of those wacky Georgian beys) that utterly flopped. Star anise is not to be played with lightly. Tastes like black licorice scrapped from the bottom of a movie theatre after a week.

Stout: Good enough that only four bottles are left.

Oracular Ale: same recipe as last time, only with dried nettle added in hopes of preventing kidney failure. So far so good!

Hawthorn flower mead: No idea. It'll be another three months before we taste this one. Lots of spiders went into it.

Strawberry wine: See hawthorn, minus spiders.

Spiced red currant wine: I got the spices right for this one--they're background rather than PCs. Still, we won't really know for six months.

Blackberry wine: The old standby. Hot (28-30 proof), sparkling, tasting of jam gone bad, yeast, and diesel fuel. I had to make five gallons this year to meet increased demand.