Yes I have been away for a while.
I have been busy with work and the volunteer group I am with
with this group ive have also trained to be an All Weather Community First Responder with EMAS


Now I have a bit of spare time again  Im getting back in to Homebrew again its been 20 years since I last  did homebrew

So i will be posting my efforts on here. I intend to make different wines   but not using grapes but using  fruits.

I have found a great blog to help me get going again

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Altinkum and Didim are located in Aydın Province between the city of İzmir and the resort Bodrum, about a 90 minute car ride either direction.

The Greek holiday island Kos is an hour’s boat ride away and Samos, Rhodes and Kusadasi are also in range. The region has developed from a string of small rural fishing villages into a tourist area. Altınkum and Didim were formerly two separate towns, but have grown together with a combined population of approximately 35,000 permanent residents, including about 5000 foreigners, mostly British with some Germans.

Altinkum, or “golden sands”,

is the beach and promenade area within the town of Didim. Visitors are predominantly Turkish or British but over recent years tourists from countries such as Hungary, Bulgaria and Romania have been visiting in increasing numbers, mostly families and the older generation. Set on a sandy bay, the resort is relaxed and informal. There are three beaches within easy reach, and all have been awarded the Blue Flag Award. With 55 km (34 miles) of coastline in the immediate area, there are many beaches to explore, including eleven that have been awarded a Blue Flag classification.

1st Beach

The Main (or First) beach in front of the resort is a long wide stretch of sand with sunbathing and water sports. Sun beds and umbrellas are available for rent. Boat trips that tour the nearby coastline depart from the main harbour, serving lunch and afternoon tea on board. Along the length of the beach are cafes, bars and restaurants.

2nd Beach

The Second beach area is just to the east of Main beach Third Beach is to the west.



Just beyond Third beach is Didim marina, currently one of the largest in Turkey which opened in September 2009 and has space for 1200 boats. There are café bars and restaurants within the marina.



Altınkum and Didim (previously Didyma or Yenihisar) is surrounded by a number of ancient sites, most notably, the Apollo Temple, located on the outskirts of Didim. The main temple was built in the 8th century B.C., was surrounded by columns at the beginning of the 6th century B.C. and completed around 550 B.C.

Miletos and Ephesus is a short drive away, and also Meryemana – said to be the Virgin Mary’s last home. Many pilgrims visit this place every year.

Didim was originally referred to as Didyma and, next to Delphi, was the most renowned oracle centre of the Hellenic world, first mentioned among the Greeks in the Homeric Hymn to Apollo but preceding literacy and even the colonization of Ionia.

Didyma was originally home to a pre-Greek religious group of nomads that grew up around a sacred wood and holy spring. This natural spring was the place where Leto conceived and gave birth to the twins Artemis and Apollo who were fathered by Zeus.

According to some sources, “Didyma” translates as “twin”. It refers to the twin God and Goddess, Apollo and Artemis, who were born here.[citation needed]

On the grounds of the Apollo Temple is a stone head of the gargoyle Medusa.

A road leading to a small harbour was lined with ancient statues, but they were taken to the British Museum in 1858.

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Turkey is rightly famed for its cuisine, which is rich and savory, not particularly spicy-hot, with abundant use of vegetables (which makes vegetarians happy.)


Though based on lamb and mutton, Turkish cuisine includes beef and chicken (no pork, of course), as well as all sorts of seafood.

The most common preparations are roasting and grilling, which produce the famous Turkish kebaps, including döner kebap, the national dish, and köfte, the workingman’s favorite. But there’s much more to Turkish cuisine than grills.

As my friends at Cooking Alaturka say, “It’s not a complicated cuisine. It can be labor-intensive, but it produces an amazing variety of colors and bold flavors.” More…

The ingredients must be the best, most carefully chosen. The preparation works to enhance the beauties and excellence of the food more than the reputation of the cook.

Originality and creativity, so prized among chefs in some other countries, are deemed appropriate in Turkey only after one has mastered the traditional cuisine—and when one has created a traditional masterpiece, there is little need for much in the way of innovation. Innovation cannot substitute for finesse.

Turkish cuisine has been renowned for a long time. In 1854 the Earl of Carlisle (George W F Howard) visited Constantinople (Istanbul) and sampled Turkish food in a simple bazaar cookshop. The understated praise in his travelogue Diary in Turkish and Greek Waters (1854) reads, “We…went for our luncheon to a Turkish, not kibaub, but cook-shop, where different ragouts of meat and vegetables are always ready in large pans. I think the nation has a decided turn for cookery.

The cookshops that delighted Lord Carlisle are far better now. More…

Meat portions are small compared to those in North America (which are unconscionably huge). Actually, vegetables predominate in most meals, though many vegetable recipes use small amounts of meat as a flavoring. If you’re not strictly vegetarian or vegan, yet you prefer to eat more vegetables than meat, you’ll do very well in Turkey. Here are tips for vegetarians.

Bread is baked fresh early morning for breakfast and lunch, and late afternoon for dinner, and varies from the common sourdough loaf to rounds of leavened pide (flat bread) to flaps of paper-thin lavaş (lah-VAHSH, unleavened village bread baked on a griddle).

Turkey produces excellent, delicately scented honey of many varieties.

Among the best and easiest places to sample Turkish cooking is in a hazır yemek (“ready-food”) restaurant. More…

Snacks, side dishes and street foods include gözleme (fresh-baked flat bread folded over savory ingredients—a sort of Turkish crêpe—and börek, pastry filled with cheese and vegetables or meat. A traditional favorite is the Istanbul fish sandwich.

As for drinks, pure spring water is always available. Drink only bottled water. Some tap water is safe, but it’s difficult to be sure.

Turkey is famous for its succulent fruit, and thus for its fruit juices. There’s also ayran (yogurt mixed with spring water—tastes like buttermilk), which goes well with kebap (roast lamb).

Islam forbids drinking alcohol, but many urban Turks are European in their lifestyle and about 8% of the population enjoy alcoholic beverages with meals: beer, wine, and rakı (clear grape brandy flavored with anise and diluted with water) are the favorites, although gin, vodka, whiskey and liqueurs are also served.

Turkish tea is the national stimulant, even at breakfast, and famous Turkish coffee only a distant second.

Among the favored treats is Turkish Delight (lokum).

There are great half-day Turkish cooking classes in Istanbul.

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