She thinks that making cider in the house rules.
Williamsburg home brewer and author Mary Izett wants adult beverage lovers to know that making their own hooch is not nearly as daunting as it may seem.
The author of the new book “Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More” will give away some of her secrets at the Pour the Core hard cider festival on Saturday.
“I always hear people say that they would love to start homebrewing, but they have three roommates or a tiny apartment or a new baby,” said Izett. “But I think that people can brew in their home no matter what the situation, and I want them to know that.”
Turning juice — usually apple — into booze is a quick and painless process that requires only a small amount of space, a few cheap ingredients, and a wait time as short as a week, said Izett, who is a member of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society. And it does not even have to be a high-end organic juice.
“You can get the juice at the green market, but you can also just get it at Costco,” she said.
It is easy to go down to the corner store and grab a six-pack of Woodchuck, but Izett said it is cheaper and more rewarding to make it at home yourself.
“I just love the creative process and making something,” said Izett, who has been brewing beer and cider in her apartment for more than a decade. “It is one thing to buy something at a store to share with your friends, but making something yourself and sharing it is a whole other thing.”
Crafting Your Own ‘City Ciders’ seminar at Pour the Core Festival (Brooklyn Expo Center, 72 Noble St. between West and Franklin streets in Greenpoint, www.pourt
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