Have Some North Korean Beer

I'm kind of surprised about the reports of high quality brews coming from Pyongyang.

Beer is the great unifier.

Bottled Cider Today

About 4½ liters.  A bit sugar and champagne yeast was added to make it sparkling.

It's a bit sour, likely from it sitting on top of the dead yeast for too long. I procrastinated on bottling.

It should improve in the bottle, and perhaps become a bit more sherry like, in the next few months. 

Racked My First Brew in 35 Years

All of my previous brewing has been mead, but this was apple cider, specifically made from a gallon of Atkins Farms apple cider.  (The cloudy kind that Americans call sweet cider, made from 100% apples, no water added,and what the British call apple juice).

Rather interesting is my discovery that there just was not enough sugar in there, so when I did my first racking, I tossed in a couple of cans of organic (one needs to be sure that there are no bacteriacide preservatives that would kill the yeast) apple juice concentrate.

Have not gotten vinegar, and the fermentation has perked up with the addition of the concentrate.

I will be adding cinnamon sticks and ginger in a bit.