Sign
up for our |
The
HandCrafter |
Check out our Website at: |
||
Volume 2, Issue 8 |
In this Month's Issue: |
Beer Through the Years | Recipe for Hard Cider | Monthly Food Recipe |
Beer Through the Years |
||
No one really knows exactly how the first beer came into being ... Suffice it to say that, around 10,000 years ago, somebody let a primordial barley and hop concoction stand long enough for it to ferment. The result not only made anonymous history, it was the genesis of beer's own special influence throughout the ages. |
||
Here are a few examples of note: |
||
Check out our website at http://www.griswoldmountain.com | ||
J Square Humboldt is the featured columnist at the Longer Life website, which is dedicated to providing information, strategies, analysis and commentary designed to improve the quality of living. His page can be found at
http://longerlifegroup.com/cyberiter.html
and his observations are published three times per week.
Article Source: http://www.Free-Articles-Zone.com |
Griswold Mountain Crafts Handcrafted Birch Lamps |
||
Click
here for more information and to order your Birch Lamp today! There are several different designs |
Our Birch Lamps utilize real,
natural birch logs. Note that we DO NOT cut down trees for our lamps! We search the northern woods for unique downed logs that will make lamps with character. |
Recipe for
Hard Cider |
||||
This is an autumn special around the homestead. The end of the summer apple harvest means Hard Cider brewing time, just enough time to have it ready for fall get-togethers. | ||||
Warm the cider to room
temperature. This may take
a few hours, so plan ahead. Dissolve the champagne yeast
in one cup of water. Stir
well. Set aside for five
minutes to bloom. In your fermenting bucket,
dissolve the sugar in about 2 quarts of warm water. Stir well. Pour
in the yeast mixture, and rinse the cup to get out every drop.
Begin adding in the cider and keep stirring to thoroughly mix
until all four gallons are incorporated.
Fill up to the five gallon mark with warm water if necessary. Seal the lid with a bubbler
and store at room temperature for 2 to 3 weeks. It is ok to store wherever you store your homebrews.
When you're ready to bottle,
create a sugar mixture of 1 cup of white sugar dissolved in1 cup boiling
water. Drop one tablespoon
of this mixture into each of 24 champagne bottles.
Bottle in champagne bottles
with good plastic corks and twist on wires tightly, as it will be highly
carbonated. Clean up the
bottles from any spills. Bottles are ready to condition
for another 2-3 weeks. Add
your own homemade labels and tightly crimp on foils for decorative
gifts. Remember, as with any yeast
product, there will be settlement at the bottom. When pouring, be sure to leave the bottom half inch.
It is drinkable (I actually like the dregs at the bottom of
homebrews), but some people don’t prefer to see or drink it.
1. Keep bottles cold, as warm temperatures can rapidly release
gas 2. Do not shake up the bottles.
If one gets shaken up, immediately put into your fridge for
several hours or even days to prevent explosion. 3. Never open indoors. Corks
at high velocity can break glass and dent drywall. And a gush of carbonated fruit beverages can make quite a
mess. 4. Never point a bottle at anyone.
Ejected corks can be dangerous.
We've even had corks fly out as soon as the wires were loosened. |
Check out our website at http://www.griswoldmountain.com |
Frank Holes, Sr. is the Vice President of Griswold Mountain Brewing Company and a distinguished crafter of homemade champagne and cordials. |
Recipe of the Month: Broccoli Beer Cheese Soup by Sam Waring |
||||||
Broccoli Beer Cheese Soup This works well with both light beers and dark beers (I prefer using a Porter).
|
||||||
Check out our website at http://www.griswoldmountain.com | ||||||
Email us at griswold@griswoldmountain.com |