At the moment I am brewing apple cider, probably with toasted oak (I will leave the hops for another time).

Also I am cultivating the yeast that came with it, hopefully to multiply and isolate it and save some cryogenically for my next brews.



Since high school I have been brewing alcohol, with some additional distilling experiments.

Right now I am brewing dry hopped hard cider of pears. Dry hopping gives the cider aroma of hops (like in beer) but not the bitterness because it is not heated. You can see the hops floating on top after they were just added. Let it all soak and age, then I carbonate it and hopefully it will be ready for christmas.

Also shown is elderflower champagne which is lovely to make in summertime.



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