Tuesday, August 5, 2014


We're going to market this new batch as breakfast wine.

3 comments:

The South Plainsman said...

Go for it!!!!

Vicki Reed said...

Assuming you deliver...sign me up for the first case!!!

Tim O'Keefe said...


What a great craft. Even if it is swill (which I don't think it could be), it's yours. Blended carefully by your own hands. You take care to sanitize and you pitch the yeast at just the right time. You must wait patiently. You can't help but check the airlock often before it starts blowing off. And when it does... IT'S ALIVE!

I just tried a simple apple wine.

3 gallons of unfiltered apple cider (it's expensive!)
2 lb. honey
2 lb. light brown sugar
2 packs champagne yeast

You warm just enough cider to dissolve the honey and sugar. Pour into carboy. Pitch yeast and airlock. When fermentation stops and airlock is level, bottle. I used 1/3 cup priming sugar and bottled in beer bottles. Tastes like apple champagne.

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