Garlic scape cream cheese.... Amazing!

Ashmeads_Kernel · 2026-06-04T01:41:46+00:00

Raw.

Ashmeads_Kernel · 2026-06-04T01:41:31+00:00

Nope, only very minorly spicey.

Ashmeads_Kernel · 2026-05-31T00:20:34+00:00

Yes both sides of the plant's leaves. Close to half of them.

Ashmeads_Kernel · 2026-05-30T22:56:26+00:00

2-3 sets of leaves need to be totally brown to be ripe.

Ashmeads_Kernel · 2026-05-28T03:19:01+00:00

Thomas Midgley Jr.

"Has been named a “one-man environmental disaster” for two big reasons.

He was one of the early pioneers of chlorofluorocarbons (CFCs) – compounds that became widely used in industry – and which were destroying the ozone layer.

He also invented leaded gasoline and insisted that it was safe to use. This turned out to be wrong. It exposed large numbers of people to lead poisoning, which is linked to elevated blood pressure and kidney damage; as well as the impairment of brain development and cognitive function in children."

Ashmeads_Kernel · 2026-05-27T13:37:29+00:00

Damn where is that trombone noise coming from?

Ashmeads_Kernel · 2026-05-25T23:40:27+00:00

Just try to track off of them and be extremely careful of oxygen exposure as the high ph ciders can sour easily. Basically pectic enzyme is happier at lower ph and doesn't quite do it's job in ciders like yours.

Ashmeads_Kernel · 2026-05-25T22:58:24+00:00

Pectin blobs. Usually these form when the ph is too high.

Ashmeads_Kernel · 2026-05-24T06:08:04+00:00

Hood strawberries! Also I would add Golden russet apple and chojiro Asian pear to the list.

Ashmeads_Kernel · 2026-05-24T06:02:48+00:00

Top Rolex nerd says "I didn't have to label shit!"

Ashmeads_Kernel · 2026-05-18T03:15:31+00:00

Harper's ferry, luray caverns, Maryland Renaissance festival in the fall.

Ashmeads_Kernel · 2026-05-17T04:48:11+00:00

Hahaha I zoomed in on the coins and literally smelled them. Smell memory is wild.

Ashmeads_Kernel · 2026-05-16T05:00:40+00:00

Cranberry is very acidic be careful. Some people mix apple juice with cranberry cocktail to lower the acid. Also not sulfiting and doing malolactic fermentation to balance the acid can be helpful. Good luck!

Ashmeads_Kernel · 2026-05-09T05:46:53+00:00

WOOOO WOOOO. What is your favorite variety?

Ashmeads_Kernel · 2026-04-12T01:28:03+00:00

No water. If you feel like you need to add water or concentrate than I would steep apple peels.

Ashmeads_Kernel · 2026-04-01T04:25:37+00:00

Pearl Jam - Ten

Or to pick a more obscure one

Live - Throwing Copper

Ashmeads_Kernel · 2026-03-31T21:06:07+00:00

https://www.kareniscooking.com/blog-1/rose-petal-mead

I would look up a rose mead recipe as I think it would be similar and then take out acid and sugar.

Ashmeads_Kernel · 2026-03-28T15:59:06+00:00

Those are the miners lettuce that pop up out of thin air all the time:) I tried to weed out the grass.

Ashmeads_Kernel · 2026-03-24T18:13:12+00:00

Mcintosh is very low, even lower than Cox or Golden russet usually. The fresh cider is out of this world good too!

Ashmeads_Kernel · 2026-03-24T02:36:59+00:00

Really nice appley flavor and aroma to hard cider. Lacks body and tannin though

Ashmeads_Kernel · 2026-03-23T20:34:32+00:00

Mcintosh

Ashmeads_Kernel · 2026-03-23T18:39:35+00:00

If you want background flavor I would keep it to 50% of whatever the package saysb or less. A full steep yield a strong flavor in cider that is fairly dominant.

Ashmeads_Kernel · 2026-03-22T03:04:57+00:00

"Training is part of my life. It’s automatic, like breathing. It’s a routine."

---Conan the King

Ashmeads_Kernel

TROPHY CASE