Cider 2016

Plan to ferment single-varietal ciders so we can taste the flavors of each, and then blend them afterward. I posted on nextdoor.com for local apples, and I got a lot of responses: Apples: Red Gravenstein from Curt’s place in Sebastapol Old apples and drops, very waxy when pressed.  Sweated for …

IMG_3103

Crabapple Cider 2015

Making a test batch of cider using local bittersharp crabapples from the house at the corner of Mangels and Nordhoff 35 lbs …

IMG_2643

Wild Fermented Mead 2015

Washed Wax Mead: Started on 2015/10/11, using “washed wax” method of just adding water to the crushed honeycomb after it drips through …

IMG_2556

Quick Pickles

These quick pickles are a good balance of acid and sweetness, and maintain a good crunch for a year or so.  To …

IMG_2391

Naturally fermented mead 2014

Notes from the 2014 Mead batch:  Followed a similar process as last year, but since one batch was skunked after the full …

Tasting Room

Normandy Cider

Shannon and I visited Normandy, France last week, and traveled through Paris on the way.  Even though Caen was a nice town …

Cacao_camp_2014_polaroid

Cacao Camp 2014

Notes from our Burningman Cacao Camp 2014 We had a great showing of burners each afternoon at our Cacao classes.  We even …

banner1_small

InsecureID

Tired of looking at the blank backside of everybody’s ID badge at work?  Me too!  InsecureID makes fun and interesting ID badge …

IMG_2638

Mead from wild yeast

We had some extra honey from our beehive this year, so we decided to make mead the old fashioned way, with just …