Lundy Brewing

From this latest cider batch, I filled three 1.75-gallon kegs and one 3-gallon keg.

The 3-gallon will be left as-is for a clean, untouched cider experience.

For one of the smaller kegs, I’m adding amburana wood chips and plan to pull them out once I hit the perfect flavor balance.

Another will get a hop treatment, likely using Citra, Amarillo, or Simcoe. I’ll take the same approach I use when making hop water to infuse those bright, hoppy notes.

As for the last keg, I’m still exploring options—maybe lavender, cranberry juice, chai tea, a triple berry blend, or even a splash of Jamaican bitters. Decisions, decisions!

Thanks to .beer.and wine.supply over in Vancouver to get my buddy hooked up with every single piece of equipment he needed for his kegerator. We knocked out this install in just over 4 hours. It's very rare to put a kegerator system together compared to brewing so this was a glorious change up.

2022 Rosé of Carignan Lodi Ancient Vine Frozen
Grape Juice from
Every single batch of wine juice that we've got from them have turned out wonderful. I would say we're up to 8 or 9 batches of reds, Rosés and whites.
I have a dedicated nitrogen tank that I use to push the wine so I can have it on tap.
Over the 14 years of brewing that has me at having fermented wine, mead, braggots, cysers, hard seltzer, lagers, ales and sours.
A description of where the wine juice came from
Lodi, CA
Brix: 22.4, pH: 3.95, TA: 3.5 g/L
These ancient vines have remained in production since being planted in 1906 (15 vears before prohibition!). The property was acquired by the Van Ruiten family in the 1980's with an agreement that the vines not be ripped out to make way for the expanding housing developments. The Van Ruitens are third-generation Lodi grape growers and one of the top wine destinations in Lodi.
Carignan is most prominent in the warm climates of Southern France and Northern Spain, where it also goes by the names Carinena and Mazuelo.
Carignan usually displays medium tannin, medium alcohol, and medium acidity; making it a very a well-balanced wine ideally suited for food pairings.

Snagged a few awards from the Cascade Brewers Society homebrew competition down at the KLCC beer festival a few weeks ago. Probably the coolest design of any awards I've received.

In 2009 I started out my first few batches as extract then to the cooler mash tun/keggle. From there I upgraded to a 3 vessel HERMS system which was awesome but wasn't fun brewing outside in the winter. Currently on the Foundry and soon to be Brewzilla. I've heard it's kind of a pain to setup but looking forward to the learning process.