Twitter is dangerous; it’s the modern high tech foodie equivalent of some stoned people sitting around going “Dude, I’d love some gravy”. All it takes is two people talking about rhubarb gin to start another 3 month project, all in the name of a drink. Here we go again, as my wife often remarks.
A Google search for rhubarb gin gives a familiar name as the number two hit; @GinandCrumpets. Her post on Rhubarb Gin seems to be as authoritative as any, but there was one line that left me cold…
“use a cheap, cheap gin – once you’re pouring sugar into it, the fine botanicals are not going to be noticeable”
I gave a sly glance at my liter bottle of Bombay Sapphire and decided this was probably not a good idea. A trip to the off license left me a little underwhelmed with the gin selection, so I opted . . . →Rhubarb Vodka part 1
If you find yourself in late autumn with a huge box of apples and you already have all the kit required to turn them into cider, you will probably do the same as me and try to actually make cider. Faced with the same situation again I think I’d pack them all up and give them to a horse.
Making cider was one of the longest, most exhausting things I have ever done. Working until the early hours of the morning to get apples juiced and into fermentation buckets, covered in sticky, grainy heinousness to the point I was battling with wasps, and then, the final indignity; syphoning the 2 week old alcoholic brew into bottles and getting absolutely trashed in the process. Waking up at 4am on the lounge carpet feeling like I’d been hit by a big bottle of cider was the last, sticky straw.
. . . →Cider