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  1. There once was a monk named Andy (1 of 3 actually)

    I started fermentation in or around 1975 with my Father. He and a bunch of like-minded fellows would make hard cider every year. In Washington everyone had an apple tree or two on their property. Every November 4 or 5 families would gather up the remaining apples, still on the tree, in the driveway, down the road... and head over to the Cronin house, the guy with the press. As they took turns grinding and pressing cider, we kids would drink to the point of dyssentary- these were the best of ...

    Updated 08-31-2011 at 09:34 PM by Andy Nelson

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