I’ll be teaching a class next weekend on Preserved Foods in the Viking Age, so today I did some prep cooking for the class.  I started a batch of skyr which I’ll finish up this evening, made some sauerkraut with fresh dill weed, and made up a jar of pickled eggs that should be ready in time.  I also racked the latest batch of sahti.  I think I didn’t steep the mash long enough this time, since this batch is much “smaller” a beer than the last couple.  It’s a paler color, and tastes a bit sour (probably the yeast) and a little thin.  Still pretty drinkable though, and I expect it will be thirst-quenching. 

I will be posting the handout for the class here when it is done.