(Continuation from yesterday)

I have never made hand-made wine and beer for twenty years.

(This "twenty years" is important for me)

Why?

One of the reasons is that "I had not been interested in that", though the main reason is "Hand-made had been impractical".

I cannot remember it clearly, the production costs were about 80 yen for a bottle of beer and 150 yen for a bottle of wine.

At that time, I was really surprised to know the high-cost of liquor tax.

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However, needless to say,

- The tastes of alcoholic beverage were not stable, because of armature technique.

After tasting, I sometimes though that I was a real genius, and sometimes I felt disgusted at more than 30 bottles in front of me.

Moreover,

- The temperature and fermentation management had annoyed me at any time.

In summer, I had to keep a barrel (plastic bucket) in the room with air conditioner. In winter, I had to drop thermostat into the barrel.

When I opened the lid, I had to pay the closest attention against contamination.

- "The smell" of the fermentation process made my wife complain.

I think that fermentation of fruit and the malt is a "really good fragrance".

Therefore I had left the barrel outside, and maintenance was troublesome.

- Pretty manual labour

It was necessary to turn a beer-barrel of 18 liters (I may come for a waist now).

"This labour and time is the powerful charm of the self brewer" in fact.

(To be continued)