<?xml version="1.0" encoding="utf-8"?><feed xmlns="http://www.w3.org/2005/Atom" ><generator uri="https://jekyllrb.com/" version="4.4.1">Jekyll</generator><link href="/feed.xml" rel="self" type="application/atom+xml" /><link href="/" rel="alternate" type="text/html" /><updated>2026-09-06T14:05:22+00:00</updated><id>/feed.xml</id><title type="html">Mythopoetic Stoic Absurdism</title><subtitle>A philosophy of life for those who don virtuous Stoic armor against the Absurd and smile with Dante&apos;s fire in their hearts - best served static, emoji-laced, and blissfully JavaScript-free.</subtitle><author><name>Patrick Darwinkel MSc</name><email>spam@darwinkel.net</email></author><entry><title type="html">End-of-season vineyard report (2025)</title><link href="/2025/12/13/end-of-season-report.html" rel="alternate" type="text/html" title="End-of-season vineyard report (2025)" /><published>2025-12-13T00:00:00+00:00</published><updated>2025-12-13T00:00:00+00:00</updated><id>/2025/12/13/end-of-season-report</id><content type="html" xml:base="/2025/12/13/end-of-season-report.html"><![CDATA[<p>Overall: very good news. No visible mildew, rot, aphids, or other pests for most of the year. Growth was vigorous for almost all vines after terraforming the soil. Lignification fully completed and the vines seem adamant on exploding next spring!</p>

<hr />

<p>We started the season very bare-bones. No fertilizers or soil improvements at first, just cleared some grass around the vines. The idea was to see how they’d do here on their own. Planting holes were drilled to about 30 cm with an earth auger, as instructed.</p>

<p>Bonus discovery: there’s a random ~20-year-old white grapevine in the garden. No idea what variety it is or whether it’s good for wine, but it looks healthy and seems ungrafted. It seems to have done quite well under minimal care, and the grapes were reasonably tasty when I ate them in October. They also had seeds, so it presumably isn’t a table grape variety. I’ll prune it hard this winter and try to train it properly.
Most of the grapes got stolen by the stupid birds, though. I will definitely need bird nets next year.</p>

<p>In late June, the vines were loosely Velcro-tied to bamboo stakes. Around late June and July, some leaves started browning. Likely causes: drought stress or magnesium deficiency. I sprayed magnesium; things improved afterward, though it’s hard to say if that was the spray or simply less sun and more moisture.</p>

<p>Soil testing in mid-July confirmed what we suspected: the soil is poor and very acidic (around pH 4.5). This was my first time using a soil test kit, so accuracy is uncertain, but it fits the picture.
Early growth looked promising, but things stalled around July. The vines stayed small, which was a bit depressing. Grass competition probably played a big role by stealing water and nitrogen. At that point, I abandoned the “pure observation” experiment and stepped in.</p>

<p>The original plan was to sow white clover (<em>Trifolium repens</em>), but with such young vines that felt risky, especially for weed control. Instead, I went with wood chips as mulch. Of course, I had already planted the clover and they became an annoyance (see pictures below). It didn’t take long until all sorts of shroomies popped up in the mulch. Presumably a sign that the soil is alive and cycling resources.</p>

<p>In August and September, the vines suddenly took off. Growth was strong enough that I built a basic trellis in late September. Right now it’s just one wire; a lower wire will be added Soon™. Quite possibly this was the result of the terraforming?</p>

<p>By October, only two leaves (out of 25 plants) showed downy mildew: not bad. Some other leaves had black spots (not identified; possibly black rot or botrytis), but overall fungal damage was very minor. A preventative sulphur spray is planned for early spring.</p>

<p>There are only two vines which are very small still, but I have a good feeling they’ll catch up next year. They’ve seemed to be healthy overall the entire year, their size notwithstanding.</p>

<p>I was slightly worried in October and early November that lignification was lagging. Then, almost suddenly, it caught up fast. By early December, lignification was fully complete.</p>

<h2 id="mid-summer-terraforming">Mid summer terraforming</h2>

<p>Done in mid July, took the entire damn weekend.</p>

<p>The soil was terraformed with:</p>

<ul>
  <li>20kg of lava grit</li>
  <li>20kg of lava meal</li>
  <li>3.5kg of bone meal</li>
  <li>5kg of bentonite</li>
  <li>40L of bio compost</li>
  <li>10kg of chalk pellets</li>
  <li>And 420L of bio planting soil to top it all off</li>
</ul>

<p>Behold this Holy Dry Mix here:</p>

<p><img src="/images/2025/holy_dry_mix.webp" alt="Holy Dry Mix" title="Holy Dry Mix" /></p>

<p>Mulching was done at 2025-08-04 with 500l. Don’t get mulch from the Praxis; it contains some traces of plastic and glass.
I scattered white clover before I decided I would just mulch instead. Although I attempted to cover the clover completely, those pesky bastards seem to grow straight through the mulch. Ah well. At least they’re pretty in the pictures.</p>

<h2 id="terrforming-project-progress-pictures">Terrforming project progress pictures</h2>

<p><img src="/images/2025/terraforming_progress_0.webp" alt="Terraforming progress 0" title="Terraforming progress 0" /></p>

<p><img src="/images/2025/terraforming_progress_1.webp" alt="Terraforming progress 1" title="Terraforming progress 1" /></p>

<p><img src="/images/2025/terraforming_progress_2.webp" alt="Terraforming progress 2" title="Terraforming progress 2" /></p>

<h3 id="white-clover-overrunning-the-soil">White clover overrunning the soil</h3>

<p><img src="/images/2025/overrun_with_clover_0.webp" alt="Domineering white clover 0" title="Domineering white clover 0" /></p>

<p><img src="/images/2025/overrun_with_clover_1.webp" alt="Domineering white clover 1" title="Domineering white clover 1" /></p>]]></content><author><name>Patrick Darwinkel MSc</name><email>spam@darwinkel.net</email></author><category term="vineyard" /><summary type="html"><![CDATA[Overall: very good news. No visible mildew, rot, aphids, or other pests for most of the year. Growth was vigorous for almost all vines after terraforming the soil. Lignification fully completed and the vines seem adamant on exploding next spring!]]></summary></entry><entry><title type="html">L2025-07-12-1 “Cranberry Grape Mead II”</title><link href="/2025/07/12/cranberry-grape-mead-2.html" rel="alternate" type="text/html" title="L2025-07-12-1 “Cranberry Grape Mead II”" /><published>2025-07-12T00:00:00+00:00</published><updated>2025-07-12T00:00:00+00:00</updated><id>/2025/07/12/cranberry-grape-mead-2</id><content type="html" xml:base="/2025/07/12/cranberry-grape-mead-2.html"><![CDATA[<p>Currently resting in bottles…</p>

<h3 id="general-info">General info</h3>

<ul>
  <li>Vintage: n/a</li>
  <li>Batch size: 5L glass carboy</li>
  <li>Yeast: <a href="https://brouwland.com/en/yeast-and-bacteria/10143-dried-yeast-71b-lalvin-5-g.html">2.5g Lalvin 71B</a></li>
  <li>Alcohol by volume: t.b.d., ~13%</li>
  <li>Approximate production cost per bottle (including overhead and waste)
    <ul>
      <li>Base: ~€2,40 for bottle, cork, label, wax seal, yeast, nutrition, and sulfites.</li>
      <li>Ingredients: ~€2,02</li>
    </ul>
  </li>
</ul>

<h3 id="ingredients-and-allergens">Ingredients and allergens</h3>

<ul>
  <li><a href="https://www.lidl.nl/p/druivensap/p1478">2L Lidl Druivensap</a></li>
  <li><a href="https://www.jumbo.com/producten/jumbo-cranberry-drank-1-l-509694FLS">2L Jumbo Cranberry Drank</a></li>
  <li><a href="https://www.lidl.nl/p/maribel-bloemenhoning/p10001479">500g Lidl Bloemenhoning</a></li>
  <li><a href="https://www.lidl.nl/p/maribel-woudhoning/p10010439">100g Lidl Woudhoning</a></li>
  <li><a href="https://brouwland.com/en/yeast-nutrients/117-yeast-nutrition-vinoferm-nutrisal-1kg.html">Vinoferm Nutrisal diammonium phosphate</a></li>
  <li>0.5L tap water to dissolve the honey in</li>
</ul>

<p>About 1g of <a href="https://brouwland.com/nl/reinigingsmiddelen/15036-kaliummetabisulfiet-vinoferm-campden-100-g.html">Vinoferm potassium metabisulphite (note: allergen)</a> added (250mg/l).</p>

<h3 id="production-notes">Production notes</h3>

<p>Bubbling started very early. Looks like the new carboy, 71B, and proper yeast activation procedure is working out well.</p>

<p>I’ve toned down on the amount of honey compared to the first batch, plus using fresh bottles. I really like the taste of the woudhoning, maybe I’ll even use that for the bulk of the honey next time.</p>

<p>I’ve also used less diammonium phospate and less yeast (plus it was a fresh pack).</p>

<p>Hopefully this will all result in healthier, less stressed yeast. My new equipment will hopefully also reduce oxygen exposure and improve the bottling process.</p>

<p>On a sidenote, I underestimated how much volume the honey would add. There was too much total liquid in the carboy and it overflowed a bit when it started fermenting. This also ruined the water lock. In addition I accidentally pushed in the silicon cork too far because I am dumb 🙄. Looks like I’ll have to cut it out and throw it away after fermentation<sup id="fnref:1"><a href="#fn:1" class="footnote" rel="footnote" role="doc-noteref">1</a></sup>. Guess I have to replace it along with the water lock. (I should probably just dissolve the honey directly in warmed up juice next time.)</p>

<h3 id="prophecy">Prophecy</h3>

<p>Second attempt at making the cranberry grape mead. First iteration was quite nice, save for the foul smell.
Having high hopes this batch will fix the odor and give it slightly more complexity with the extra cranberry juice and woudhoning.</p>

<h3 id="fermentation-time">Fermentation time</h3>

<p>On 2025-08-09 I siphoned the young hooch into a clean carboy with my brand new siphoning equipment. Best €15 I’ve ever spent, much better experience than before. As my dad always says: <em>good equipment is half the work</em>.
I should note that, even after almost a month, the carboy was still bubbling. Just CO2 escaping? Seems unlikely that the thing ferments for a month.
I’ve vacuum-pumped the new carboy and put it in the fridge. First time I bother cold crashing to get rid off all the odd-looking floating stuff.</p>

<p><img src="/images/2025/cold_crashing.webp" alt="Cold crashing" title="Cold crashing" /></p>

<h3 id="bottling-date-and-notes">Bottling date and notes</h3>

<p>I raked the hooch once on the 2025-08-16 into another carboy, and then put it back in the fridge. Managed to get rid of almost all the lees.
On 2025-08-23, the batch was bottled.</p>

<h3 id="storage-aging-and-serving">Storage, aging, and serving</h3>

<p>T.b.d.</p>

<h3 id="actual-taste-and-suggested-food-pairings">Actual taste and suggested food pairings</h3>

<p>First bottle was uncorked almost immediately when people expressed interest on the family barbecue on the 23rd. The good news: cold crashing and raking has made the hooch a beautiful crystal clear pink! Very aesthetic. In addition, most of the foulness and sourness was gone.</p>

<p>The taste itself was OK, with some residual hoochiness (presumably yeastiness). We’ll see how it develops<sup id="fnref:2"><a href="#fn:2" class="footnote" rel="footnote" role="doc-noteref">2</a></sup>. I really hope it will gain some complexity.</p>

<h3 id="notes">Notes</h3>

<div class="footnotes" role="doc-endnotes">
  <ol>
    <li id="fn:1">
      <p>Update: when transferring to the other carboy I managed to entirely salvage the cork using a screwdriver. Hooray! <a href="#fnref:1" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
    <li id="fn:2">
      <p>Update 03-10-2025: it definitely didn’t get worse. It’s drinkable, if a little hoochy. <a href="#fnref:2" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
  </ol>
</div>]]></content><author><name>Patrick Darwinkel MSc</name><email>spam@darwinkel.net</email></author><category term="hooch" /><summary type="html"><![CDATA[Currently resting in bottles…]]></summary></entry><entry><title type="html">L2025-06-08-1 “Cranberry Grape Mead”</title><link href="/2025/06/08/cranberry-grape-mead.html" rel="alternate" type="text/html" title="L2025-06-08-1 “Cranberry Grape Mead”" /><published>2025-06-08T00:00:00+00:00</published><updated>2025-06-08T00:00:00+00:00</updated><id>/2025/06/08/cranberry-grape-mead</id><content type="html" xml:base="/2025/06/08/cranberry-grape-mead.html"><![CDATA[<p>Certified drinkable! Much better than the Bland Rosé. This is a high-alcohol, red-fruity and flowery rosé with a mead-ish mouthfeel. Arguably better than what you’d find for €3 in a supermarket. If only the smell wasn’t so foul… <strong>6.5/10 pleasant mead-like fruity rosé.</strong></p>

<h3 id="general-info">General info</h3>

<ul>
  <li>Vintage: n/a</li>
  <li>Batch size: 4L plastic bucket</li>
  <li>Yeast: <a href="https://brouwland.com/en/yeast-and-bacteria/20441-dried-wine-yeast-vinoferm-red-7-g.html">Vinoferm Red</a></li>
  <li>Alcohol by volume: ~16%</li>
  <li>Approximate production cost per bottle (including overhead and waste)
    <ul>
      <li>Base: ~€2,40 for bottle, cork, label, wax seal, yeast, nutrition, and sulfites.</li>
      <li>Ingredients: ~€2,02</li>
    </ul>
  </li>
</ul>

<h3 id="ingredients-and-allergens">Ingredients and allergens</h3>

<ul>
  <li><a href="https://www.jumbo.com/producten/jumbo-100-puur-druivensap-1-l-135043PAK">2L Jumbo Druivensap</a></li>
  <li><a href="https://www.jumbo.com/producten/jumbo-cranberry-drank-1-l-509694FLS">1L Jumbo Cranberry Drank</a></li>
  <li><a href="https://www.jumbo.com/producten/jumbo-bloemenhoning-450-g-82511POT">450g Jumbo Bloemenhoning</a></li>
  <li><a href="https://brouwland.com/en/yeast-nutrients/117-yeast-nutrition-vinoferm-nutrisal-1kg.html">Vinoferm Nutrisal diammonium phosphate</a></li>
  <li>~600g random crystallized honey pulled from some random drawer, dissolved in 1L water</li>
</ul>

<p>About 1g of <a href="https://brouwland.com/nl/reinigingsmiddelen/15036-kaliummetabisulfiet-vinoferm-campden-100-g.html">Vinoferm potassium metabisulphite (note: allergen)</a> added (250mg/l).</p>

<h3 id="production-notes">Production notes</h3>

<p>Using an already-opened pack of Vinoferm Red. According to the instructions, they should be expired. Let’s hope that some of the yeasty bois are still viable. Otherwise I may have to (re)start fermentation with a new pack of yeast<sup id="fnref:1"><a href="#fn:1" class="footnote" rel="footnote" role="doc-noteref">1</a></sup>.</p>

<h3 id="prophecy">Prophecy</h3>

<p>Should result in a flavorful and high-alcohol fruit mead. I am praying to Bacchus that it will actually have enough flavour and residual sweetness to mask the funny flavour found in the Bland Rosé.</p>

<h3 id="fermentation-time">Fermentation time</h3>

<p>Bubbling stopped on 2025-06-17 (10 days).</p>

<h3 id="bottling-date-and-notes">Bottling date and notes</h3>

<p>Racked on 2025-06-21 and left for a night. As such, this batch has fewer lees, but also considerably more oxygen exposure.</p>

<p>…I should get better 5L carboys and a better siphoning system<sup id="fnref:2"><a href="#fn:2" class="footnote" rel="footnote" role="doc-noteref">2</a></sup>.</p>

<p>Either way, the entire thing smells sour and foul, like the other batches of hooch so far. I am now fairly certain that you should, in fact, leave hooch to rest for a couple of months for natural mellowing.</p>

<p>This was also my first attempt at using an acidometer. Supposedly the hooch has around 6g/l acidity.</p>

<p>Bottled on 2025-06-22. I didn’t dare to taste it yet.</p>

<h3 id="storage-aging-and-serving">Storage, aging, and serving</h3>

<p>T.b.d.</p>

<h3 id="actual-taste-and-suggested-food-pairings">Actual taste and suggested food pairings</h3>

<h4 id="2025-07-06">2025-07-06</h4>

<p>On a cozy Saturday night we decided to open up a bottle and try it out.
It was served chilled at around 8c and had rested around two weeks on the bottle at this point.</p>

<p>My worst fears surfaced as the initial smell of the bottle contents were abhorrent.
This mellowed significantly after a couple of minutes, even if the overall smell remained a bit hoochy.
Maybe I should aerate the hooch before bottling? Even at the risk of oxidation?</p>

<p>The overall flavor is very fruity, even somewhat flowery.
I expected the cranberry to be overpowering, but the end result is actually quite balanced.
There is a subtle old honey mouthfeel which we hope will get more pronounced.
It was fermented fully dry, but a little more explicit honey-sweetness would have sealed the deal.
We got tipsy quite quickly. ABV is definitely above normal wine levels.</p>

<p>Our overall judgement is that it’s a red-fruity rosé that wants to dabble in becoming a mead.
The color is a beautiful dark pink (…with some lees discoloration in the last part of the bottle). We would pay €3,45 for this.</p>

<p>The three-month bottle aging review will follow later.</p>

<p><img src="/images/2025/grape_cranberry_mead.webp" alt="Grape Cranberry Mead" title="Grape Cranberry Mead" /></p>

<h3 id="2026-07-14">2026-07-14</h3>

<p>A year later, I’m happy to report that most, if not all, of the hoochy off-flavors are gone. What remains is something drinkable, but not sophisticated. 
Decanting it for ~half an hour truly does wonders and gets rid of the remaining off-smell and high acidity.</p>

<p>It has a honey-ish mouthfeel, yes, but the cranberry dominates the taste. It is dry, and I think it’s too flat in taste to be worth the calories and liver damage.
I think that an improved recipe, probably with actual fruit, might make a wonderful drink.</p>

<h3 id="notes">Notes</h3>

<div class="footnotes" role="doc-endnotes">
  <ol>
    <li id="fn:1">
      <p>Update: fermentation started normally. Looks like the manufacturer makes very conservative estimates. <a href="#fnref:1" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
    <li id="fn:2">
      <p>Update: spent ~€110 on new hooching equipment. <a href="#fnref:2" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
  </ol>
</div>]]></content><author><name>Patrick Darwinkel MSc</name><email>spam@darwinkel.net</email></author><category term="hooch" /><summary type="html"><![CDATA[Certified drinkable! Much better than the Bland Rosé. This is a high-alcohol, red-fruity and flowery rosé with a mead-ish mouthfeel. Arguably better than what you’d find for €3 in a supermarket. If only the smell wasn’t so foul… 6.5/10 pleasant mead-like fruity rosé.]]></summary></entry><entry><title type="html">L2025-03-29-1 “Bland Rosé”</title><link href="/2025/03/29/bland-rose.html" rel="alternate" type="text/html" title="L2025-03-29-1 “Bland Rosé”" /><published>2025-03-29T00:00:00+00:00</published><updated>2025-03-29T00:00:00+00:00</updated><id>/2025/03/29/bland-rose</id><content type="html" xml:base="/2025/03/29/bland-rose.html"><![CDATA[<p>This first experimental batch of hooch from Lar Occidentis turned out surprisingly drinkable. It started off as a flat, acidic rosé made from store-bought grape juice, but after some time it mellowed into something drier, slightly fruity and flowery, with a touch of complexity. Notes of peach? Even so, it has a funny aftertaste, and I wouldn’t buy it in a store. <strong>4/10 acceptable if you want to get drunk and nothing else is around.</strong></p>

<h3 id="general-info">General info</h3>

<ul>
  <li>Vintage: n/a</li>
  <li>Batch size: 4L plastic bucket</li>
  <li>Yeast: <a href="https://brouwland.com/en/yeast-and-bacteria/20441-dried-wine-yeast-vinoferm-red-7-g.html">Vinoferm Red</a></li>
  <li>Alcohol by volume: ~11.5%</li>
  <li>Approximate production cost: ~€13,06 for 5 bottles (~2,61 per bottle)</li>
</ul>

<h3 id="ingredients-and-allergens">Ingredients and allergens</h3>

<ul>
  <li><a href="https://www.ah.nl/producten/product/wi377724/druivensap">4L AH Druivensap</a></li>
  <li><a href="https://brouwland.com/en/yeast-nutrients/117-yeast-nutrition-vinoferm-nutrisal-1kg.html">Vinoferm Nutrisal diammonium phosphate</a></li>
  <li>200g table sugar</li>
</ul>

<p>No sulfites.</p>

<h3 id="production-notes">Production notes</h3>

<p>Bubbling only started after 4 days. Temperature (~18-20 celsius) could be slightly too low for this yeast. I might also have accidentally killed some yeast through temperature shock (20c difference between activation water and hoochables).</p>

<h3 id="prophecy">Prophecy</h3>

<p>Bacchus himself has blessed this first experimental batch of hooch at the Lar Occidentis estate. The holy Albert Heijn 85% red grape juice along with Vinoferm Red should produce a somewhat fruity rosé. Should yield a ~11.5% ABV of which 3% was chapitalized, making it technically a Zone A wine.</p>

<h3 id="fermentation-time">Fermentation time</h3>

<p>Bubbles stopped on 12-04-2025. So 14 days, including the slow start.</p>

<h3 id="bottling-date-and-notes">Bottling date and notes</h3>

<p>19-04-2025.
Straight from bucket to bottles using a coffee filter. We’ll see how bad the sediment becomes.</p>

<h3 id="storage-aging-and-serving">Storage, aging, and serving</h3>

<p>Best served at 14-18 C. Store in a cool, dry place. No special aging expected; may need a couple of months following fermentation to lose its rough edge.</p>

<h3 id="actual-taste-and-suggested-food-pairings">Actual taste and suggested food pairings</h3>

<h4 id="during-bottling">During bottling</h4>

<p>First decent batch of store juice wine, ever. It looks and tastes a bit like a flat rosé with some acidity. Drinkable if you’re thirsty or want to get drunk. Food pairings? Anything to override this mediocre taste.</p>

<h4 id="on-2025-06-06">On 2025-06-06</h4>

<p>Much better. It is completely dry and has a relative strong acidity. It still tastes a bit funny, but it certainly tastes somewhat fruity and I would go so far as to say it has <em>some</em> complexity.
6/10 definitely drinkable but I wouldn’t buy it in a store. Would pay €0,50 for a bottle.</p>]]></content><author><name>Patrick Darwinkel MSc</name><email>spam@darwinkel.net</email></author><category term="hooch" /><category term="wine" /><summary type="html"><![CDATA[This first experimental batch of hooch from Lar Occidentis turned out surprisingly drinkable. It started off as a flat, acidic rosé made from store-bought grape juice, but after some time it mellowed into something drier, slightly fruity and flowery, with a touch of complexity. Notes of peach? Even so, it has a funny aftertaste, and I wouldn’t buy it in a store. 4/10 acceptable if you want to get drunk and nothing else is around.]]></summary></entry></feed>