With the pears out of the way for the moment it’s time to turn to what’s become an annual ritual, pressing the apples. Unlike beer, I only get one shot a year at this. Loosing a batch of stout might be annoying but I can have another batch on the go in days, loosing cid/cys/er … Continue reading Cysing up
If you’ve not seen them before, the sheer size of a hop plant might surprise you. They’re woodland and hedgerow plants that climb and scramble to get a share of the light. Back in February I decided to really go for it and do full on hop poles. Turns out poles several metres tall aren’t … Continue reading Hopping about
It’s that time again! I’ve mentioned before the Orchard round the back of work. Our building’s on the site of an old farm that was at one point a monastery. The orchard’s recently planted but round the back of the buildings there’s a few patches of bramble and trees that clearly outdate the labs. I … Continue reading Pressing issues – a Nice Pear
Hello there fans! Well this is an odd time of year, I’m pretty sure my bees should be hunkered down for the winter but with outside being a freakish 18C yesterday they’ve been flying. This is not great – yes it gives them a chance to make a cleansing flight ( ie. Have a crap) … Continue reading Frozen! – Ice Cream and Ice Mead
I’ve been a bit slack on posting ( again ) but things are going well – I’ve split my apple juice into two batches – one for straight cider, one for cyser. The first ferment was done after about ten days – taking the S.G. from 1.045 to 1.002. I added a teaspoon of tannin … Continue reading Sham pain anyone?
It’s that time of year again, apples are dropping from the branches. I’ve rummaged in the attic and dragged out the necessary gear, it’s time to fire up the press and get cider making – or in this case cyser as I’ll be adding quite a lot of honey to my apple juice. This is … Continue reading Cyser House Rules
These long summer evenings are crying out for a cocktail or two. As I have a surplus of limes and a certain amount of Tequila, I think it’s Margarita time. This is a classic cocktail, a balance of sour and sweet neatly masks the outrageous potency of the drink and the lime counts of one … Continue reading The Importance of Rimming – Cocktail Hour