FurryFred
New Member
Greetings from an old newbie - if you get my meaning! :
I used to brew and make wine 35+ years ago when I lived in Catford where I specialised in the Porter and the wheat syrup beer that Ken Shales had in his book (mislaid many years ago). I used to brew for a Bridge School (a five gallon keg per week = the bidding was rather adventurous especially towards the end of the evening) and we also had a monthly sampling session in the local Church Hall which was accompanied by a large selection of cheeses from Ledenhall Market where I usually produced a keg of each!
My stock wine was Christleton which was adapted with the use of some red grape juice and used as Communion Wine om gallon cubes - so I was a Holy Vintner as well!
When I moved I had no facilities and so I gave up - until the present financial situation hit and so I started again with my wines.
My capacity for absorbing ale has reduced with age and so, as yet, I have not considered starting again with this.
Cheers
:drink:
I used to brew and make wine 35+ years ago when I lived in Catford where I specialised in the Porter and the wheat syrup beer that Ken Shales had in his book (mislaid many years ago). I used to brew for a Bridge School (a five gallon keg per week = the bidding was rather adventurous especially towards the end of the evening) and we also had a monthly sampling session in the local Church Hall which was accompanied by a large selection of cheeses from Ledenhall Market where I usually produced a keg of each!
My stock wine was Christleton which was adapted with the use of some red grape juice and used as Communion Wine om gallon cubes - so I was a Holy Vintner as well!
When I moved I had no facilities and so I gave up - until the present financial situation hit and so I started again with my wines.
My capacity for absorbing ale has reduced with age and so, as yet, I have not considered starting again with this.
Cheers
:drink:
