From b6eeb4285ac6e88b2233f3d97f18c4b48f46c052 Mon Sep 17 00:00:00 2001 From: Aki Date: Sun, 26 Mar 2023 01:33:15 +0100 Subject: Draft of alcohol blog post --- alcohol_of_the_year_2022.html | 35 +++++++++++++++++++++++++++++++++++ 1 file changed, 35 insertions(+) create mode 100644 alcohol_of_the_year_2022.html (limited to 'alcohol_of_the_year_2022.html') 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 @@ + + + + + + + + + +Alcohol of the Year 2022 + + + +
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Alcohol of the Year 2022

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Published on 2023-03-26 21:47:00+02:00 +

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. +

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. +

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. +

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. +

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. +

I did not calculate or measure alcohol content due to technical limitations. Taste says around 60% maybe. +

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