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
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
Gosh I have been busy this weekend, the allotment now has an anti pigeon device so maybe this year we’ll actually have some brassicas rather than a few empty rows and a pile of green bird shit, although enclosing a whole bed in mesh was a right bloody pain in the arse. The hops have … Continue reading Mackerel with rhubarb chutney and spicy wedges
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
The indoor bees are thriving. Two brood boxes and a super given over to the queen makes an awful lot of bees to release in a small space and when I checked yesterday they’d expanded to sixteen frames of brood – which means in a little under two weeks there will be a hell of … Continue reading Bee bread
Hey bacon fans and welcome to the bac-urious! Last week I took a lump of dead pig, rubbed it with stuff and hid it away. One week later and things have changed. The cure mix dissolved drawing moisture out of the meat and soaking into it. The slabs of meat are a lot firmer and … Continue reading Heavy smoking