beer, cider, wine and more from your home kitchen

recipes

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 […]

Ice Cider

Ice Cider

So, friends, I’ve been on a bit of a high. This Monday night, I found out that I won best cider, best mead, best novice, and best brewer (tied), at the Victorian amateur brewing championships (Vicbrew). That means that three of my creations are going […]

“If you can peel them, they’re not kumquats”: How to choose and use kumquats

“If you can peel them, they’re not kumquats”: How to choose and use kumquats

…That decade or more past Keats’s span makes me an older not a wiser man, who knows that it’s too late for dying young, but since youth leaves some sweetnesses unsung, he’s granted days and kumquats to express Man’s Being ripened by his Nothingness… ‘A Kumquat for John Keats’, by […]

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, part 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 […]

Kumquat Elixir

Kumquat Elixir

Some years ago I was lucky enough to find a copy of Italian Liqueurs: History and Art of a Creation. If you have an interest in making liqueurs that are a bit out of the ordinary, this book is well worth finding. It’s  not only […]