Microfarmer’s Easy Hard Lemonade Recipe
December 29, 2008
Remember the old saying “When life gives you lemons, make lemonade”?
Well, Microfarmer was gifted a big bag of lemons, so he did just that. We hope you like it.
Easy Hard Lemonade
44 lemons
10 lbs. white sugar
5 gallons water
1 packet Cuvee Champangne yeast
1 Tbs. yeast nutrient
Put water in the kettle and put on to boil. While waiting, juice 44 lemons and strain the juice into a 7 1/2 gallon carboy.
When water boils, lower heat, and add 10 lbs sugar until all dissolved, and then let water cool so it can be siphoned into the carboy.
When water cools down to about 75 degrees, add the yeast and yeast nutrient, and mix well by sloshing.
Ferment until yeast no longer produces significant co2 thru the bubbler.
I let mine ferment for 6 months and the taste was a bit sour, indicating that the yeast converted almost all the sugar. I estimate the alcohol level at around 12%.
The longer it aged the more Champagne characters came out, and tartness faded. I force carbonated it and it had very fine bubbles similar to Champagne or sparkling wine.
Stock Up On Holiday Wine – Our Two Recommendations!
December 12, 2008
The holidays are upon us. Make certain you have wine on hand for those impromptu moments that are, well, better with a bottle of wine. For a full red this holiday season, grab a bottle or two of Caldwell Vineyard Silver Proprietary Red Wine Napa Valley (in magnum), for a white Chardonnay think about going with the Patz and Hall Wine Company Chardonnay Dutton Ranch Russian River Valley.
Home Brewing Recipes, Tips, and Tricks
December 12, 2008
There’s a bunch of good articles and recipes about brewing beers at home that are available at www.alehouses.com
Please visit AleHouses to read the recipes and enjoy the photographs of peoples home brewing setups.
Recommended Holiday Cheeses
December 12, 2008
Holiday time is upon us! What better time of year to entertain your friends with a plate of delicious sliced cheeses.
What we’re looking for here are color and display qualities.
Some cheeses you should look into tasting are:
Blue Stilton
Sage Derby
Huntsman
Wensleydale with cranberries
Christmas Cheese (with green jalepenos and red chiles)
and Bleu d’Auvergne
Showcase your cheeses at around 2 ounces per person and bring to room temperature before serving.
Pair with wine, fruit, nuts, and crackers. Or wash it down with a holiday beer!