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
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?
Obviously it’s not meant to be taken literally; it refers to any manufacturers of dairy products. I promised and I shall provide. I got a cheese making kit for Xmas, making cheese is one of my bucket list things. This kit has instructions on how to make ricotta and mozzarella. You just need to add … Continue reading Blessed are the cheese makers
I’ve just looked out of the window and it’s still winter out there. When I get in from work on evenings like this, damp, shivering and with numb fingers I really fancy something warming to drink. Most people won’t think of it once the holiday season is out of the way but a good mulled … Continue reading Mulling things over
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