Dragonid
New Member
Hello everyone!
I've been a cider drinker for many years, have an academic background of biotechnology and professional background in food safety, and have some small orchards of my own coming into production. With the volume of fresh fruit my trees and vines are producing about to ramp up exponentially in the near future I figured it was time to get my toes wet and figure out how to make some cider / perry / cyser / wine for myself and family.
I've always had an interest in the making of various preserved foods at home, partly as family traditions, and brewing various beverages from the abundant fresh fruits has been part of the plan in the making for years. I and other family members have homes in the country with fruit trees in more than enough numbers to keep us all tipsy year round if we want to invest the time harvesting and processing it all (trees just in their second year of fruit and generating >50 gallons whole, even more in native plums). There's only so much jam, sauce, and pie filling you can eat - we need something to wash it down with too.
There's probably a Happy Valley style fruit press in the works before next year too.
I've been a cider drinker for many years, have an academic background of biotechnology and professional background in food safety, and have some small orchards of my own coming into production. With the volume of fresh fruit my trees and vines are producing about to ramp up exponentially in the near future I figured it was time to get my toes wet and figure out how to make some cider / perry / cyser / wine for myself and family.
I've always had an interest in the making of various preserved foods at home, partly as family traditions, and brewing various beverages from the abundant fresh fruits has been part of the plan in the making for years. I and other family members have homes in the country with fruit trees in more than enough numbers to keep us all tipsy year round if we want to invest the time harvesting and processing it all (trees just in their second year of fruit and generating >50 gallons whole, even more in native plums). There's only so much jam, sauce, and pie filling you can eat - we need something to wash it down with too.
There's probably a Happy Valley style fruit press in the works before next year too.
