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diff --git a/alcohol_of_the_year_2022.html b/alcohol_of_the_year_2022.html new file mode 100644 index 0000000..6a50cfd --- /dev/null +++ b/alcohol_of_the_year_2022.html @@ -0,0 +1,35 @@ +<!doctype html> +<html lang="en"> +<meta charset="utf-8"> +<meta name="viewport" content="width=device-width, initial-scale=1"> +<meta name="author" content="aki"> +<meta name="tags" content="home-made, alcohol, nalewka, tincture"> +<link rel="icon" type="image/png" href="favicon.png"> +<link rel="stylesheet" href="style.css"> + +<title>Alcohol of the Year 2022</title> + +<nav><p><a href="https://ignore.pl">ignore.pl</a></p></nav> + +<article> +<h1>Alcohol of the Year 2022</h1> +<p class="subtitle">Published on 2023-03-26 21:47:00+02:00 +<p>I was thinking about making some profound blog article about how creating any stuff not only hardware, software or +art is nice and anyone can find a niche for themselves. Well, there you have it, until I finalize proper analysis of my +writing habits and goals I don't think I want to write things like that. Instead, let's talk about alcohol. +<p>Last year I did not do much. No brewing, no nothing really. The only thing I made was cherry nalewka[wiki]. Two kinds +of it, both using the same resources. As always I used cherries from my own trees. Last year they were resting and did +not produce as much fruits as in e.g., 2020. As for those that were available, seems the overall weather wasn't too nice +on them, as quality, at least in my taste, could improve a lot. Still, I'm not an expert, I just know what I like. +<p>I decided to make two kinds: one with maceration done first and the other one with sugar-first. For macerated-first +I also used cherries without the seed. This created a lot of work. I forgot to add leaves to the first stage which made +the taste a little off. It has a bit of a bitter aftertaste, but I like it. This year I plan to experiment with ratios +and not forget about leafs. +<p>As for sugar-first portion, it's OK, the quality is very consistent. However, it's not as aromatic and I always end +up wondering whether it is a real nalewka or not, since it may ferment this way and does not go through long maceration. +<p>To store them, I used some left over bottles from craft-ish beer. They have dark glass which is good as it blocks +sunlight at least partially. It's good because nalewka may oxidize otherwise. For labeling I used a piece of paper and +rubber bands. +<p>I did not calculate or measure alcohol content due to technical limitations. Taste says around 60% maybe. +</article> +<script src="https://stats.ignore.pl/track.js"></script> |