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There is no magic in making your own hard cider, wine and beer, except for the magic of enjoying the end results.
There is little mystery in all of this. The magic ingredient is patience.
Did you know that beer is one of the oldest products of civilization, and may even have been a stepping stone to the invention of leavened bread?
Did you also know that beer was of major concern for revolutionary thinkers like Thomas Jefferson, who quickly passed legislation to create a healthy beer industry in the new United States. Everything went swimmingly until the dark day in 1920 when Prohibition took effect.
Many breweries went out of business or switched to the production of soda pop. Of course, not everyone stopped drinking, but gangster-controlled operations were not known for high-quality products.
Late in 1933, Congress passed the 21st Amendment to the Constitution which repealed the unpopular law. However, the new breeds of American beer that came after World War II were generally mass-produced and very bland.
Jimmy Carter legalized home brewing, ushering in the age of microbreweries, beer hobbyists, and beer snobs.
Historians believe that the ancient Mesopotamians and Sumerians were brewing as early as 10,000 BC. Although the product would have been somewhat different from today's bottled varieties, it would be recognizable.
The ancient Egyptians and Chinese brewed beer, as did pre-Columbian civilizations in the Americas, who used corn instead of barley.
In the middle ages, European monks were the guardians of literature and science, as well as the art of beer making. They refined the process to near perfection and institutionalized the use of hops as a flavoring and preservative.
However, it wasn't until Louis Pasteur came along that a final, important development was made. Until that time, brewers had to depend on wild, airborne yeast for fermentation. By establishing that yeast is a living microorganism, Pasteur opened the gates for accurately controlling the conversion of sugar to alcohol.
While grapes grow well in warm climates, barley grows better in cooler climes. This is how the northern countries of Germany and England became famous for their beers.
This production was taken very seriously, as it was in the New World, where beer was a major component of the Pilgrim's diet.
I was a very serious home vintner for 14 years and the writer of a Home Vintner's Wine Column for two different newspapers during those years and though I no longer, at the age of 73, make homebrew, cider or wine I have written a book about it and still enjoy drinking the results of other people’s efforts.
At this writing it is almost mid July and those of us with orchards and grapevines are seeing all that fruit growing and ripening daily getting ready for a harvest soon. The farmer’s markets are loading up with good stuff ready for the season home vintners or the folks thinking about home brewing to come and buy a bushel or too.
So give it a whirl and you will be able to enjoy some fine home made wine or beer.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from Helium Article by Arlene Wright-Correll http://www.helium.com/knowledge/176354-how-to-make-wine-and-beeer
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Arlene says, “All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site.”
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