Jayne🔞
@jaynefolest.bsky.social
NSFW stuff sometimes.
24/7 obsessed with my husband https://bsky.app/profile/mousehold.bsky.social
#Macro/Micro #SizeSky #BlueSize
Beware of cursed content/shitposts
He/Him ENTJ-T
I am not an artist. Most stuff I post is commissioned.
24/7 obsessed with my husband https://bsky.app/profile/mousehold.bsky.social
#Macro/Micro #SizeSky #BlueSize
Beware of cursed content/shitposts
He/Him ENTJ-T
I am not an artist. Most stuff I post is commissioned.
This was a cool collab event
November 10, 2025 at 12:50 PM
This was a cool collab event
Bottled the watermelon mead
I hate bottling day so much.
48x 500ml bottles.
Currently still very hot from the alcohol.
Watermelon is strong on the nose.
Mouthfeel is thick and good
Taste-wise honey dominates. Then alcohol heat.
Needs to age in the bottle for about a month.
I hate bottling day so much.
48x 500ml bottles.
Currently still very hot from the alcohol.
Watermelon is strong on the nose.
Mouthfeel is thick and good
Taste-wise honey dominates. Then alcohol heat.
Needs to age in the bottle for about a month.
November 8, 2025 at 3:44 PM
Bottled the watermelon mead
I hate bottling day so much.
48x 500ml bottles.
Currently still very hot from the alcohol.
Watermelon is strong on the nose.
Mouthfeel is thick and good
Taste-wise honey dominates. Then alcohol heat.
Needs to age in the bottle for about a month.
I hate bottling day so much.
48x 500ml bottles.
Currently still very hot from the alcohol.
Watermelon is strong on the nose.
Mouthfeel is thick and good
Taste-wise honey dominates. Then alcohol heat.
Needs to age in the bottle for about a month.
Final rack.
Very clear.
I think I will backsweeten with 150g erythritol at bottling.
Very clear.
I think I will backsweeten with 150g erythritol at bottling.
November 2, 2025 at 10:12 PM
Final rack.
Very clear.
I think I will backsweeten with 150g erythritol at bottling.
Very clear.
I think I will backsweeten with 150g erythritol at bottling.
Yeast is D-47, dry-pitched in the hopes of a longer lag phase to give the pectic enzyme more time.
Starting Gravity is 1.138
Starting volume 28L. Fermentation Chamber set to 17 celsius.
Starting Gravity is 1.138
Starting volume 28L. Fermentation Chamber set to 17 celsius.
November 1, 2025 at 1:19 PM
Yeast is D-47, dry-pitched in the hopes of a longer lag phase to give the pectic enzyme more time.
Starting Gravity is 1.138
Starting volume 28L. Fermentation Chamber set to 17 celsius.
Starting Gravity is 1.138
Starting volume 28L. Fermentation Chamber set to 17 celsius.
The holes are for capturing tinies with each step.
October 31, 2025 at 3:26 AM
The holes are for capturing tinies with each step.
The holes are for trapping tinies in.
October 31, 2025 at 3:11 AM
The holes are for trapping tinies in.
Hi angry, I'm Jayne <3
October 30, 2025 at 11:46 PM
Hi angry, I'm Jayne <3