23/06/2026
Time for some more mugolio!
This beautiful Korean fir has produced a lot of cones this year, so I’m making some more syrup with it!
My previous iteration is the bottom bowl. On the left is mugolio from Chinese white pine. And I’m currently working through a 2y mature bottle of true mountain pine mugolio. And yes, the flavours do differ!
I simply put into a jar, top with sugar, and leave it to excrete moisture and ferment a little. Key is making sure to top up with sugar as it naturally turns to syrup so it’s always submerged - this is to prevent it going mouldy. Picture 3 is after just 2 days.