Mbrascatu is a fusion of the cobbled streets and cafés of the Old World and the creative melting pot of Portland. The band is a group of talented musicians that draw from very different musical backgrounds to create a unique blend of sounds encompassing European and American roots.
Since the formation of the band, back in 2010, Mbrascatu, has performed extensively throughout the Pacific Northwest delighting many at the hottest music venues, outdoor festivals, bars, clubs and local radio stations.
If you are not one of the lucky explorers who has already discovered the magic of this band’s music, stop reading, hit play, and submerge yourself in the first song before reading any further. The band features impressive vocals, fantastic arrangments, making surprising use of banjo, ukelele, lap steel, viola, violin, bass, electric and acoustic guitar, and exhilarating drumming. The rhythm, which can be portentous, energetic and catchy, sometimes all at the same time, will get you dancing, the singing will resonate in your chest and the strings and drums will carry you away. Listen loud people!!
10:00 am Sunday October 25th 2015: Tent Show club members may come by and purchase bottles and taste “Whiskey Sour”. We will be open to the public and leftover bottles will be sold to the public on Tuesday, October 27th. http://reverendnatshardcider.com/tent-show/
I’ve gotten a lot of requests for pasteurizer advice over the years but never put it into writing in any permanent way, until now! I built this pasteurizer in my garage almost four years ago. To date (late 2015) we have run about 40,000 cases through it with no injuries, no significant failures and no modifications. It is a highly recommended design, and one that I credit to others in the cidermaking community especially Richard Anderson of Westcott Bay.
There are many threads and some pictures of people’s home-built pasteurizers but I’ve not seen any like this, other than Rich Anderson’s, who gave me the idea. It holds 120 x 750ml bottles in rectangular milk crates. Our baths range from 6 to 20 minutes depending on what we are doing. I can fill the bath in about 20 minutes at 185 F using two ganged-together water heaters.
And here is an old video of me describing it to a friend while still operating in my driveway and garage. (Super choppy and informal since I was making it just for a friend.)
Here is the setup:
MacroBin 16 S. This is used in the wine industry quite widely, although the 24 is a more standard size. Rated to 190 degrees F or more. Buy the optional lid. $200?
Semi-cheap bronze head pump. My first was a is Tellarini Pompe. The important thing is that it is rated to 190 degrees F. This one has garden hose threads and cost $125. We have since upgraded to Jet05 from St Pats for about $250. They last about 10,000 cases before going bad.
CPVC flange, elbow, adapters, valve, etc bits. CPVC is rated for hot water, PVC and ABS is not. I got the schedule 80 thick wall stuff, ~$50. We have since replaced the silicone caulk but the same fittings are in use.
Rinnai tankless water heater R94 LSI. Runs on natural gas or propane. You can get the smallest BTU water heater you can find but it needs to go to 185 degrees, and most don’t. This one is a “commercial” unit, and needed an optional controller to raise the temp to 185 F. $150 (used on craigslist) plus $100 for controller. In the new cidery, we have two R95s running side by side, one running the pasteurizer, the other making hot water for washing, etc. New about $1000.
Not included in the cost: black iron pipe to get from my gas meter to the water heater. I have seen similar capacity pasteurizers for sale for $6700 using electric elements.
Drill a hole in the middle bottom of the MacroBin, insert the CPVC flange, sealing it down with silicone caulk (rated to 400 F). Bolt-through the flange with SS hardware.
Connect CPVC adapter, elbow, pipe and valve to get the “drain” to extend to the side of the bin. The bin has feet/runners built in which makes the piping easy to install. Fasten the pipe to the runner with some pipe hangers. End the CPVC pipe in a garden hose adapter.
Connect a short length of rubber hose from this bin drain outlet to the pump.
Connect the other side of the pump to a whole-house 30 micron water filter to catch dirt, junk, broken glass, etc.
Connect outlet of filter to the cold water in side of the tankless water heater.
Connect the third hose from the hot water out side of the tankless back to the bin. I just draped/hung the end into the bin, but you could get fancy with another fitting through the wall of the bin.
Make the rubber hoses have female-female ends to ease attaching and detaching.
The water heater has valves on the IN and OUT water ends with garden hose threads so no fittings are needed there. These are standard on all water heaters.
I’m “starving” the water heater on BTUs a little bit with a long 3/4″ pipe run, but it uses so little gas in recirculation that it’s okay.
Carefully measure the depth under the MacroBin before you commit to whatever drain fittings you’re going to use. You have a limited amount of space under the bin from the height of the feet/runners.
Use protective clothing and face shield when operating the bath.
PRICING FOR APPLES: 25¢ per pound, sold in 25 pound increments, which is approximately one rectangular milk crate, full. If you want to buy fewer apples, you’ve come to the wrong place. If you want an apple to eat while you’re at the event, just grab one and chow down. I will have a few varieties of apples for sale so you can pick through them.
You must bring your own containers to haul away apples: clothes hampers, bags & backpacks, cardboard boxes, blousey garments, etc.
PRICING FOR JUICE: $2.50 per gallon for a blend of Washington-grown dessert fruit (which I use to make Hallelujah Hopricot and Revival Hard Apple) and $4.00 per gallon for a single variety Newtown Pippin (which I use to make Revelation Newtown Pippin). Both juices have been pasteurized to kill many of the bugs and lightly sulfited, just how I prepare juice for cidermaking. Both juices are fantastic to drink fresh and sold in 1 gallon increments. I only have about 260 gallons of each type of juice so if you want a large amount, come early in the day.
You must bring your own containers to haul away juice: jars, carboys, kegs, buckets, kiddie pools, I don’t care what so long as it’s water-tight.
Please join us in the taproom from 4-11pm where we’ll be featuring bottle pours from the 2015 PICC Best in Show cidery, Left Field from B.C. We will have three of their dry ciders including the best-in-show Pear Dry. There will also be bottle pours available from last year’s champion, Apple Outlaw. All cider will be available a la carte or in a flight while supplies last.
I can barely imagine being more excited than I currently am about my newest creation: Revival Hard Apple in a six-pack. But this is only a test run, produced in early October 2015. If everything goes well, I’ll make it available year-round.
Because this is a test, I want to see how well my customers like the new size and shape. Would you please fill out this quick survey to answer some questions for me? It’s a surveymonkey survey and should take just a couple minutes. One lucky person will win a private tour of the cidery in Portland, with me. If you win, get yourself to the cidery and we will have a great time together.