Sequim!

I'm in the woods in Sequim, waiting for all the unwanted cherries to ripen. Among other things.. Might be trading aged overspiced mead from a brewer in Philly for a couple of bottles of revamped admixtures. That's my style. Keep it Simple, but go for it all!

Cheers!
~BV

My "specialty" is in experimental "ripple" (sugar-added) fruit wines. Have made over 20 wines so far and have always had success.. Though experiments all, they had one thing in common, simplicity. Even now with my Ipple and Binini, gripes etc, brew.. there's a mellow, tropical scent emanating from my bucket. I pray the final flavour is the same!

There's too much unloved fruit out there (culls, treefall, yard mismanagement) just waiting to be used. I try my best to use it all, but there's always some left :fro:

There's a couple of good cideries around Chimacum and Port Townsend that you should visit.