Apple Cider 2015

Apples in Cider Blend 35% Honey Crisp 25% Gala 15% Keepsake 10% Stayman Winesap 10% Empire 5%  Sun Crisp Total 5 Gallons 1.054 OG I might fortify the cider by adding 2lbs sugar to raise SG to 1.074 giving around 8.5% ABV Yeast Red Star Dry Red Wine Yeast Fermentation Schedule…
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Wine 2015

It’s that time of the season again, Time to make some wine! I was hoping to purchase grapes again this year, but the prices near me were absurd, it was cheaper to purchase the juice than to buy the equivalent quantity in fresh grapes. Next year I will need to…
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Capicolla #2

So for the second attempt at making capicolla (See the failed first attempt), I decided to make three changes. The first was to temperature control the fermentation chamber, previously I was relying on the temperature of my basement which was not ideal. Second I decided to use Bactoferm Mold-600 (Penicillium Nalgiovense) on…
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Capicolla #1

Failed first attempt. Ingredients 1700.1 grams Meat 3.5% 59.5 grams Non-Iodised Table Salt 0.25% 4.25 Grams Cure #2 Following schedule 90-85% humidity @ 68F for 3 days 85-80% humidity @ 60-54F for 2 months 75% humidity @ 60-50F for storage and remainder Lessons Learned Maybe too humid, or not enough…
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Mushroom Hunting 2013

Hen of the Woods mushroom harvest. A decent yield for a single hike, roughly 10lbs   Mushrooms are rinsed with water to remove dirt and bugs, then cut up into smaller sizes. Mushrooms are then boiled briefly  before being frozen. Our favorite way to eat these mushrooms is to batter then…
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Sour Amber Beer

Recipe Grain 8lbs Briess Pale Ale Malt 1/2lb Caramel 60 4oz MaltoDextrin added in boil Hops 0.22oz Summit with 17%AA @ 15 min Yeast/Bacteria Safale S-05 WLP677 Lacto Homegrown Lacto Process 25 minute boil, ~152F mash temp for an hour. 4.5 gallon went into fermenter and pitched both the yeast and the…
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