Just finished brewing & bottling:
40 pints St Peters Ruby Ale
40 pints Tooheys Gold

Next Batch: Cider

Owner of Lovibonds Brewery is just up the road (in Henley) - speaking to him last weekend has re-ignited the interest in brewing from base ingredients (not just the 'Can, Sugar & Water' method

The garage is half full of ciders of various vintages and strengths. The other half (of the garage) is full of various fruit wines; mostly blackberry, with a bit of elderberry and a few plum, with a few weird experimental* offshoots. There are three further gallons of blackberry from last autumn's immense crop still fermenting slowly atop the tools cabinet. There are two more gallons of lovely looking cider from last autumn slowly approaching bottling point in the kitchen, along with a final gallon of blackberry, which is ready to bottle the first chance I get. If we stretch things a bit beyond brewing, then there's two litres of sloe vodka, still steeping, on the garage workbench and three litres of leftover sloes from the gin done in 2009, still in their boozy juice and waiting to be turned into sloe gin sorbet.

* a.k.a. undrinkable

Boots homebrew lager kit. Aged 12.
Scarred me, it did.

Longtime 'country wine' maker and tried several successful beers from kits. Recently went halves with a friend on a cool-box mash tun. Combined with his tea urn as a boiler, we've made some very successful full-mash brews. I did a cracking clone of Timothy Taylor Landlord, and he's made a great wheat beer which was ready to drink in 2 weeks and several other bitters. We're always putting about ideas of starting a brewery (lots of little breweries seem to start up here in the north east and seem to do well too).

Rich

Horrible thought but a great song