Pisco Sour

March 12th, 2005

1 1/2 oz. pisco
1/2 oz. fresh lemon juice
1 tsp. sugar
1/2 egg white
1 dash Angostura bitters

Shake well with ice and strain.

This Pisco Sour is a lovely, silver, frothy affair thanks to the egg white. It’s mighty refreshing as well — not at all too sweet. Don’t omit the Angostura unless you absolutely must, as it adds a welcome complexity to the drink. The recipe above is from CocktailDB. Other recipes call for making a blended drink of it, but as with the Ramos Gin Fizz, I prefer to shake-and-strain for a shorter, smoother, less watered-down drink. I also just don’t like blenders much. They harsh my mellow.

I made the above with Alto del Carmen Reservado, a Chilean pisco. Note that Peru lays claim to originating pisco and there’s a bit of kerfuffle between the two countries regarding just whose traditional beverage it is and where Chilé gets off calling their stuff pisco, what with the eponymous city of Pisco being Peruvian and all.

Goddamned Fruit Flies

January 15th, 2005

Fruit flies had colonized the waterlocks on carboys #5 and #7, as well as the un-named 3 gal. carboy of mead that had been slowly mellowing its way toward potability. I had to pour all 13 gallons of alcoholic goodness down the !@#$!@#$ sink — one of them smelled a bit strongly of vinegar, and while the others didn’t, the notion of emptying out a bunch of half-drowned flies from the waterlocks and reattaching them really didn’t appeal. I declared them violated, and am just glad that the majority of carboys (the remaining ones, as it happens) are all feeding blow-by tubes into a large mason jar of water instead of waterlocks. Perhaps someday soon I’ll bottle them.

All Done

March 28th, 2004

There was more sludge than I thought initially, but the final yield was 39 12oz bottles and 5 double-deuces. Capped in green.

I found that I had left a convenient note-to-self on the glass, in Sharpie, which was unreadable against the dark cidery background. Filled on November 12 of 2002, Carboy No. 5 was 4 gallons of Skurdahl blend and 1 quart of pureed blackberries from Ian’s backyard patch. No mention of the yeast pitched, if any, but that’ll be in the Logbook, wherever it’s gotten itself to.

Regrettably, I had the racking tube set a bit too low when I started bottling, so some of the first few have a fair bit of blackberry sediment in them. Feh. So there are a few seeds… it’s a distinction of the handcrafting process 🙂

The Old No. 5

March 27th, 2004

I have been remiss… the 2002 vintage has been languishing in its carboys, waiting to be bottled. Some time back I brought carboy No. 5 up to the kitchen, anticipating a bottling which never came to pass. Time to rectify that, and get the stuff into convenient 12oz bottles for consumption.

I don’t seem to have my cider log anywhere handy, so I’ve no idea what No. 5 is, in terms of yeast, additives, etc. I’ve a strong suspicion that it’s either a blackberry or cranberry mixture, since it has rosey, purplish tones. Must dig up that logbook.

As of this writing the bottles are undergoing a final sterilization run in the dishwasher and the crowncaps are simmering on the stovetop. Should yield 48-50 12oz bottles, as there’s not much in the way of lees.

May, and Not Yet in the Bottle

May 7th, 2003

The cider looks great… but it’s still sitting in the basement in 5 gallon carboys. I need to rack them once more, top ’em off with some commerical juice (I didn’t freeze enough of the must), and allow them to precipitate a bit more before bottling. I just never seem to rack often enough.