He brought down the juicer that lay dormant atop our fridge for months, and showed me how it works. Then, we washed, cut, and juiced the apples. collecting the pulp and running it through once more to really get all the juicy goodness.
Chris cross-cutting Matsu apples. (See what I did there?)
We ate some dried pulp, but we should have made a pie...
The finished product had some interesting stratification
All told, the experience took less than an hour, but it had a very distinct, fall, Halloween vibe. Once last week's cider is bottled, I will add some champagne yeast to this batch and ferment it too! I still haven't decided if I want to pasteurize it, or leave it raw and funky. Your opinion is most welcome! After the juicing, I worked on my costume, and met friends for a night of delicious treats, keeping the tricks to a polite minimum. Naturally, this would not be much of a Halloween post without some pictures, so please enjoy the following:
I'm OLD GREGG! For me the hardest part was adding a third "G" to to my name.
Sailor Jupiter, The Most Interesting Bat-Man in the Word, and Pizza Rat!
Kim Jong Un, Papa Smurf, and Miss Argentina
Showing off my "downstairs mix-up"
I hope your Halloween was as rad as mine! Until next year!
Canadians celebrate Thanksgiving today, and you may think "Oh, that's a whole month earlier, but I guess even they have a Thanksgiving!" You may even read or hear about it in the media, like this article with an annoying autoplay ad: http://www.ibtimes.com/why-canadas-thanksgiving-october-all-ways-holiday-differs-americas-turkey-day-2133869 But never forget, while Canadians seem like slightly-friendlier Americans, with a better health care system, THEY DRINK MILK FROM BAGS! BAGS PEOPLE! That's right Canada, I've got your number! Happy Thanksgiving Day Canadians!
In describing the balance of Sake flavors you probably already know there are sweet Sake, like Nigori ("Cloudy") and dry Sake, such as Onigoroshi (" Demon Slayers"). In between, on a scale called the "Sake Meter Value", are semi-sweet and semi-dry Sake. More about that here. In between that, you will find neutral Sake. Neutral Sake taste neither sweet nor dry, but this does not mean they have no flavor. Far from it; Neutral Sake possess both characteristics - acids and unfermented sugars (as well as esters and phenolic flavors), in a balancing act that walks a tightrope right down the center of your tongue, engaging more of your palate than a sweet or dry Sake might. As popular as a sweet Nigori like Hakutsuru's Sayuri , or a refined, dry Onigoroshi like Wakatake Onikoroshi are, it's no wonder that the most popular Sake in America is a Neutral sake, Kikusui's Junmai Ginjo . By the way: If you wanted to offer three Sake for a grou
When am I not brewing beer or cider, right? The last two months, though, I focused on brewing, and in particular, brewing other things, with plenty of new "firsts", I am excited to share with you, here: Kombucha: IT'S ALIVE! If you have never heard of kombucha, taking a trip to Whole Foods might only confuse you. There are so many radical, juice-spiked concoctions, carrying the trendy probiotic drink's name; some of which taste downright terrible. Traditional kombucha is a lightly fermented black tea, so I focused on making that, without the extra flavors. The off-white pads you see floating in these jars are called "SCOBY", an abbreviation for "symbiotic colony of bacteria and yeast". I think that alone would gross out a majority of people from trying it, but obviously not this guy! For my first go, I ended up using some cheap, bottled, unsweetened black tea and adding the recommended amount of sugar to feed the scoby, but long-term, t
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