Had a fun year with hops and cider. First year for the hops, had 8 plants and yielded 26 oz of dried hops.

Rebuilt a old apple press, this thing worked great.  We squeezed 50 gallons of apple cider and 8 gallons of pear cider.

Currently have 5 gallons of Hard cider fermenting and 4 gallons of hard pear cider “perry”. This time I did not add any sugar and used ale yeast.

Notice I use little people for all the hard labor.

A few asked for the last cider recipe.

• 5 gallons fresh squeezed apple cider (original gravity 1.045)
• 3 pounds brown sugar
• Red Star Cote des Blancs dry wine yeast
• 2.5 tsp. potassium sorbate
• Heat 4 gallons cider & sugar 165 degrees 20 min
• Cool & pitch yeast (starting gravity 1.080)
• Ferment 4 weeks 70 degrees (finish gravity 1.000)
• Back sweeten with last gallon of cider & add potassium sorbate

Curt

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You guys have may have see this before but I thought it was cool.

Beer Calculus . homebrew recipe calculator.

Random stupid beer pic.

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Jim’s job has some perks! He said “drinking in Belgium” I say “pic or it didn’t happen” Guess what! he sent a pic.

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Not to rub it in… but here is a pic of me drinking a Westvleteren 12… once voted to be the best beer in the world.  You have to go to the abbey to get it, at least legitimately,( there is supposedly a black market).   Anyway,  I had to travel 4 hours by train today for 3 beers. …  Worth it….

Jim

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