It's not a brown flower is it? Do you want some pictures of that?
Say, you mentioned you make hard cider. How do you do it. I am getting the spare Cleftlands carboys and brewing suppllies (maybe I'll have around 50 gallon at once capacity) and I wanted to know how to make some because sometimes when I run the bar people moan that it's free and not of their liking. I want to have EVERYTHING on tap.
Cider is easy. Just get some apple cider with no preservatives, heat it for 20 mins at 180 F to pasteurize it, let it cool and pitch in yeast. I've used champagne yeast for a dry cider, but if you want a sweet one an ale yeast should work fine.
The real trick is getting a cider without any preservatives. Any preservatives in the cider will inhibit the yeast. Farmer's markets tend to have apple cider around mid-summer, or you can find someone with an apple press and press your own (Ursula's parents have one).
I'm not looking for big work on my first few batches. I just want to get some for the bar and eb done with it for while. I'll see if I like it and then go nuts, but thanks for the heads up. I'll talk to him if it starts to take off.
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Say, you mentioned you make hard cider. How do you do it. I am getting the spare Cleftlands carboys and brewing suppllies (maybe I'll have around 50 gallon at once capacity) and I wanted to know how to make some because sometimes when I run the bar people moan that it's free and not of their liking. I want to have EVERYTHING on tap.
From:
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The real trick is getting a cider without any preservatives. Any preservatives in the cider will inhibit the yeast. Farmer's markets tend to have apple cider around mid-summer, or you can find someone with an apple press and press your own (Ursula's parents have one).
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I'm not looking for big work on my first few batches. I just want to get some for the bar and eb done with it for while. I'll see if I like it and then go nuts, but thanks for the heads up. I'll talk to him if it starts to take off.
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And I think that D's flower is a magnolia.
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