One room of my house is saturated with the smell of wild yeasts breaking their dormancies. Much bucket stirring has happened, and it is interesting to watch the change in the consistency of the bubbles. Now the stirring bubbles get thicker and more frothy, and when resting, there is a bubble film at the top of the liquid surface from the yeasts down below. Tomorrow I will give the barm (the fluid of honey+yeasts) a final stirring and then put it in the 5 gal glass carboy. It will rest in the carboy for half a year before bottling.
I'll likely have a little bit of barm leftover and so I can use that to start new batches. Time to experiment. Once the barm gets started, its easiest to turn out 3-4 different batches. In order to indulge my experimenting nature I've taken to making 1 gallon batches of mead most often. Last year I had good success with blueberry vanilla mead, I think I'll do another one of those.
