That was back in June. Time flys when you are living a full life. Yesterday, after the hard days work, I cracked open the cider I made during the workshop.
It reminded me of the cider that I was served in the King Arthur's Tavern in Tintagel, Cornwall, UK when I was engaged to Kim. Yes friends, it was that good, and has a great cider flavour. Four bottles (shared with Kim and the kids) later and it tasted even better. That really capped off my fathers day celebrations!
I have also been drinking the Dark ale and the Cerveza. Both brews have lived up to expectations and are extremely palatable. The Dark Ale is best drunk at about 10C, and has a rich malty flavour and holds a great head. The Cerveza is light, and fantastic with a wedge of organic lime straight from my tree.
Here is a picture, and don't be fooled by the containers. It is my own beer.
If you zoom in on either picture you will notice a little sediment in the bottle. This is the yeast that settles to the bottom during secondary fermentation and is quite natural. Kim now informs me that I must brew some more Cerveza before and have it ready before the end of the month, as it is her favourite beer. I better get a move on and put a batch down tomorrow night.
So all in all, my brewing method has been validated and the electric blanket to keep the barrels warm in winter works a charm. One tip of advice for would be brewers. If you are going to make cider from a kit extract, once bottled, let it sit inside in a warm place for at least two months. I have been testing a bottle every two weeks since the initial 21 days secondary fermentation was completed, and have found that it is only now optimal. Nice!