Explosive New Cider

I made a new cider this month with unpasteurized local cider, honey, brown sugar and molasses. It hovers around 9% alcohol and tastes pretty good, much better than the first one I made. I think it will age well in the bottle.

However when it came to bottling I put in the normal amount of corn sugar I was suppose to and it seems to have produced volcanic results. the instant you open it it flows out of the bottle all over wherever you are standing (preferably a sink). So I made this label:

Home Brewing Website and recent Brews

I finally got around to making a website for all the home brewing I have been doing. Please take a look, it is well worth your time... https://sites.google.com/site/greenmountainboysbrewery/home/brews

The most recent brews I have done would be the hard cider I made with local unpasteurized cider. It was tasty but not anything like Woodchuck or most hard ciders you are used to. The Champagne yeast made it more like wine than beer.

Here is the label. The name is an old joke from an underground paper my father and uncle did back when they were in college, sometime in the Bronze Age. This seemed a fitting honor.

I also made a bitter-ish brew that I called Wanker. It has only gotten better in the bottle and I look forward to drinking this for a while to come.

I have an imperial porter and another hard cider made with honey and molasses fermenting quietly in the corner.

Home Brewing Beers

I have recently taken to homebrewing my own beer.  It is something one of my friends does and it intrigued me, plus the access to a local homebrewing store made it much easier to start.  The top container hold the beer which has been fermenting for about two weeks, in this case I am transferring it to another container to bottle.

This is my first beer, it looks much darker in the container that it was given it was a weizen (a wheat beer)

 These are the bottles, cleaned, label free and sterilized for bottling.  Unlike most beer manufacturers my beer has sugar added just before bottling to reactivate the yeast in order to carbonate it.

 Once the beer is pour carefully into the bottles it is capped with this thing.  Once sealed it will sit for a week or two to carbonated and the flavors to condition.

 Bottles now capped, waiting for labels.

 The first beer I made was a weizen, or a wheat beer.  There were some problems with the temperature in cooling the beer before adding the yeast which gave it some strange notes, but still palatable.  This was the label I made.

The second beer was a porter and it turned out much better, silky chocolate maltiness and smokey undertones.  The Green Mountain Boys Brewery refer to my home town of Bennington, VT and the militia from the Revolutionary War who got drunk at a tavern and then invaded Fort Ticonderoga with little planning an whole lot of luck.