beer, cider, wine and more from your home kitchen

any season

Bushland Barleywine

Bushland Barleywine

I’m relatively new to beer making, and in fact beer drinking. So it surprised me to find that the ones I love best aren’t the refreshing pale ales that most closely resemble the lagers of my youth; or even fruity fresh IPAs; but huge, mellow, […]

Potion of Heroism Metheglyn

Potion of Heroism Metheglyn

I love good produce and take recipe creation pretty seriously. But as the great Arlo Guthrie once said, “I know I’m supposed to be singing. But you can’t always do what you’re supposed to do.” Sometimes you have to be silly. Noodling around on the […]

Tasting the Carrot Whiskey

Tasting the Carrot Whiskey

A year and a half has gone by since I made my experimental batch of carrot whiskey. Time to taste! The batch took a long, long (long) time to stop fermenting. I don’t really know what these carrots added in terms of fermentables, and the […]

homebrewed sake:  tasting the sake

homebrewed sake: tasting the sake

This is part eight of a series on making sake at home,┬ápart one is here. If you haven’t picked it up from my posts, by now, let me be blunt… Making rice into alcohol is easy. Making sense of sake making is hard. There are […]

homebrewed sake: kasuzuke (sake lees pickle)

homebrewed sake: kasuzuke (sake lees pickle)

This is is part seven of a series on making sake at home, part one is here. I’ve been married to Mr. Small Batch for almost ten years now, and in that time I’ve picked up some instincts about Japanese food. For example, if your leftovers […]

Homebrewed sake: straining, pasteurising and bottling

Homebrewed sake: straining, pasteurising and bottling

This is is part six of a series on making sake at home, part one is here. As we came to day 20 (conveniently, a Saturday), the sake fermentation had slowed down significantly. There were still small signs of fermentation but we decided to stop and […]

Homebrewed Sake: The sake gets going

Homebrewed Sake: The sake gets going

This is part five of a series on making sake at home, part one is here. After ten days of gently stirring and peering at our moto for ten days, it was time to build the main fermentation, or moromi. During the moromi, you add more […]

Homebrewed Sake: The Moto

Homebrewed Sake: The Moto

This is part three of a series on making sake at home,┬ápart one is here. The next step in sake homebrew is ten days with very little to do. High time, because I was done babying that koji: we had that picnic cooler in our […]

Homebrewed Sake: The Koji

Homebrewed Sake: The Koji

This is part two of a series on making sake at home, part one is here. The first step in sake making is building a koji starter. Um, what is koji? Koji rice means rice grains cultured with a specific kind of mould, which breaks […]

Homebrewed Sake: The Challenge

Homebrewed Sake: The Challenge

There’s a truth universally acknowledged among boozemakers, that once in a while you need to make something that the people who share your home will like. This hobby can involve weird explosions and permanent stains; if you’re going to keep doing it, you need to […]