Maple Cider

Thoughts: I know, I know, natural fermentation is a dicey proposition, and unpredictable at best. But this recipe is very simple, with Amazing results. The flavors are rich and complex, moving from residual maple sweetness to the sour tang of the apples. Appearance-wise, it’s a nice sort of rusty color, darker than normal cider on account…

Wildling Cider

“Before Mance, Varamyr Sixskins had been a lord of sorts. He lived alone in a hall of moss and mud and hewn logs that had once been Haggon’s, attended by his beasts. A dozen villages did him homage in bread and salt and cider, offering him fruit from their orchards and vegetables from their gardens.”…

Apricot Wine I

“Before you came Meereen was dying. Our rulers … sat atop their pyramids sipping apricot wine and talking of the glories of the Old Empire whilst the centuries slipped by and the very bricks of the city crumbled all around them. Custom and caution had an iron grip upon us till you awakened us with fire and blood. A…

Ginger Beer

  Thoughts: To make your own ginger beer couldn’t be much easier. This recipe is based on the method detailed in the wonderful book, The Art of Fermentation, by Sandor Katz. It uses natural yeasts from the ginger (that’s why organic ginger is important), and produces a fizzy, effervescent beverage that is delicious. A wide…