Week 43

Construction beginning/end

Winter 10: Built an ice house and reaching fermenting methods for Sorghum

In the town of Sanctuary Cove, an unusual abundance of sorghum had graced the fields, casting a golden hue under the gentle sun. The farmers, notably Bill and Curand, viewed this as a boon, but it also presented a unique challenge: preservation and potential fermentation of the excess crop. Peter Gifford, the hearty owner of Gifford’s Gathering, the local inn & tavern, shared this vision. He envisioned barrels of refreshing sorghum ale and shelves stacked with jars of preserved sorghum, ready to be savored throughout the winter.   “I believe we could use the excess sorghum to brew some fine ales,” Peter mentioned to Curand and Bill as they gathered in the tavern, discussing the golden opportunity before them.   “Indeed,” responded Curand, “and preserving them would not only enrich our meals but also ensure no grain goes to waste.”   Bill, the practical farmer, nodded in agreement, adding, “I reckon the entire town would benefit from diversified sorghum products. Let’s get to it!”   The trio set to work, their hands and minds united in a shared endeavor. Curand’s keen knowledge of farming provided insights into the best times for harvesting, ensuring the sorghum retained its natural sweetness. Bill’s practical approach optimized the processes of preservation, his hands deftly sealing jars filled with the golden grains. Meanwhile, Peter experimented with various brewing techniques, the air soon filled with the rich, malty aroma of fermenting sorghum.   The collaboration bore fruit—or rather, ale and preserves. The townsfolk welcomed the innovations, the sorghum ale adding a new dimension to their evenings, and the preserves enriching their daily meals.   As the days grew colder and the nights longer, the golden bounty of sorghum continued to warm the hearts and bellies of Sanctuary Cove’s residents, a symbol of unity, innovation, and shared prosperity.