I just had to pour out three gallons of apple cider that turned into more vinegar than anything I'd like to drink.
Trying to home-brew in Los Angeles has been an exercise in frustration. Recipes no longer apply, due to the climate. Half of what we've made here has been un-drinkable, where everything we made in Wisconsin was not only drinkable but damn good.
I can't wait to leave. Oh, and it's in the triple digits again today. I'm in hell.
1 comment:
Not sure of the details. But done a bit of home-brewing in my time. You should do an expanded post with more detail. Sanitation, type of yeast, wort and how it was prepped, it would be good to hear.
Post a Comment