One of the things that keeps me blogging is the lack of information about certain topics available online – and this is one of those. There is oodles of information, youtube videos, and so on for still cider and even moreso bubbly cider achieved by fermenting dry then priming with sugar for carbonation, none of which I wanted to make. … Read More
I’m So Over You, 2011 Apple Crush.
There has been an inverse relationship between my activity with food and my number of posts lately – ie, I’ve been so busy harvesting and processing fruit and veg that there’s really not much time left to write. But I believe I’ve turned a corner. Apple crush is over. Last year I crushed and pressed about 1000 lbs of urban … Read More
Normandy, Part 2: Apple Booze
[Part 1 is here]. Over lunch yesterday it came up that some of the calvados I was tasting in Normandy was 40 years or older, the oldest specific vintage being a 1969 Dupont. That would be very unusual in the wine world, and highlighted one of the fantastic things about spirits vs. wine: shelf stability. Opening a bottle of 1969 … Read More
Normandy, Part 1: How They Do Things
I’m back. Not surprisingly, Normandy was quite the beautiful adventure. I was there to educate my palate, learn some methodology in cider and calvados production, and most importantly to glean from their centuries-old apple food culture. I live in a place of copious amounts of largely wasted urban apples, with a brand-newly emerging scene surrounding how to save them and … Read More
Apple Wine Vinegar Do-Over
Okay, I got impatient with cider vinegar attempt #1, and am moving on to attempt #2. Attempt 1 ended in a white sludgy deposit a the bottom, with no trace of anything positively vinegar related. This time, I’ve got some help. Bragg sells organic cider vinegar containing mother [says so right on the bottle]. Others have had good success with … Read More
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