[Sca-cooks] Stefan finally succeeds in making cider

[Sue Clemenger]

I'm not afraid of bacteria or yeasts or other beasties (responding to
the person Chris quoted), I just don't
much care for most brewing byproducts.  Cordials and liqueurs I will
occasionally drink, and I can use them for largesse, gifts, etc.  Beers,
wines and meads are consumed in my house so infrequently that making
them from scratch would be a waste, and I really don't drink at events,
either (usually too busy).
I also have a teensy, teensy apartment, and there is *no room* for
carboys and fermentation buckets, let alone storage of all the
equipment, bottles filled and empty, etc.  I'd rather use what space 
I've got for bookshelves and fiber storage (being a 
fiber/textile/needlework geek from the DNA out ;o).  Oh, and the Cat 
Collective* says we need room for cat toys and at least one scratching post.
All in all, it's just not worth my time, and if I want the occasional
(good) beer or wine, I buy from a local vintner or microbrewery.
--maire
*The Cat Collective comprise Sofi, Aurora, Curye, and Mac, who, in theit 
Borg-like fashion, think that if they shed enough hairs, I'll eventually 
give in to the assimilation process....

Chris Stanifer wrote:
> --- lilinah at earthlink.net wrote:
> 
> 
>> Making wine and beer at home for personal consumption is legal, but
>>  few people do it.
> 
> 
> 
> Waitaminnit..... last time I checked the American Home-Brewers 
> Association stats, there were an estimated 450,000 + homebrewers in 
> the U.S., and that was about 8 years ago.  450K is just a little bit 
> more than 'few' :)  (notice the smiley....)
> 
> 
> The SCA encourages home brewing, so there may be
> 
>> more people giving it a try in the SCA than in the general 
>> population.
> 
> 
> 
> I don't think so.  I think the reverse is probably true.
> 
> 
> 
>> However, in my experience, which is limited, and therefore not 
>> necessarily exemplary, most folks in the SCA just make what we call
>>  "cordial" - liqueur (vodka or brandy, occasionally rum or 
>> something else) with fruit and sometimes spices macerated in it for
>>  a long time to flavor it, sweetened most often with simple sugar 
>> syrup, aged for several months, and usually strained before 
>> serving.
> 
> 
> 
> Depends on where you are, I think, and what you consider 'brewing'. 
> The cordial crowd has it's merits, but there are real 'brewers' out 
> there who go the whole nine yards, and I'd wager they are rapidly 
> approaching the 'mixers' in number.  Just a gut feeling, though, 
> based on the turnout at the last Taste of Caid...
> 
> 
> 
>> Anyway, most folks in the US have a fear of bacteria and yeasts, so
>>  most folks edge way from brewing and vintning - plus it's a fair 
>> bit of work.
> 
> 
> 
> Not so fast... both of these statements are very broad 
> generalizations.  'Some' folks in the US have a fear of bacteria and 
> yeasts, to be sure, but nowhere near 'most'.  And, home brewing is 
> really one of the easiest hobbies you can enjoy, if you stick to 
> extract brewing.