Beer Making – Bottling
Back to Part I: Beer Making – The Learning-ing Back to Part II: Beer Making – Stuff Acquired, Recipe Planned Back to Part III: Beer Making – The Plan Back
Beer Making – Racking
Back to Part I: Beer Making – The Learning-ing Back to Part II: Beer Making – Stuff Acquired, Recipe Planned Back to Part III: Beer Making – The Plan Back
Beer Making – Making Beer
Back to Part I: Beer Making – The Learning-ing Back to Part II: Beer Making – Stuff Acquired, Recipe Planned Back to Part III: Beer Making – The Plan You’re
Beer Making – The Plan
Back to Part I: Beer Making – The Learning-ing Back to Part II: Beer Making – Stuff Acquired, Recipe Planned Here’s a rough outline of the steps I will be
Beer Making – Stuff Acquired, Recipe Planned
Back to Part I: Beer Making – The Learning-ing I’ve started getting together everything I need to start brewing my first batch of beer! Here’s what we already have from
Beer Making – The Learning-ing
#3SkillsYEG Update: I’ve begun the process of learning Beer Making!Read MoreBeer Making – The Learning-ing
Canning (Rhubarb Weekend, Part II)
I picked up a canning starter kit for $50 from Canadian Tire and some canning jars, which come with one-use lids and reusable rings (250mL, 500mL, and 1L are the most common sizes). Most of my canning has been pickles – cucumbers, green beans, jalapenos, and green tomatoes. Jams and jellies are another popular choice for home preserving, but I find pickling is less work.Read MoreCanning (Rhubarb Weekend, Part II)
Rhubarb Weekend
Rhubarb is a vegetable people use like a fruit. It grows well in Alberta and a backyard plant or two is common. Its tart flavour pairs well with strawberries and apples in desserts, but it’s also a great ingredient in savoury dishes. A couple of years ago I found a rhubarb salsa recipe in a newsletter from The Organic Box – I can no longer find it online there, but I pull out the printed copy every summer when our backyard plant is ready to be harvested.Read MoreRhubarb Weekend
Infusion
Hi, it’s Jenn, Dave’s wife and sometimes creative director with another foodie project! I’m not sure about the term “foodie”, to be honest, but I am all in favour of
The Meadening, Part II
After fermentation of the mead in the carboys completed, it was time to sample and bottle. Not much to say here, except that we were both completely blown away at how good it was! Not just “ok” or “not bad for our first try,” it was fan-freakin’-tastic mead! We bottled it all up and put it into storage to age it bit longer. Just have to wait a few more months!Read MoreThe Meadening, Part II
The Meadening – Part I
We’re making hooch from bee-spit and single-celled fungus. FOR SCIENCE. Actually it’s for drinking.Read MoreThe Meadening – Part I