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coffeetravels · 4 months

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𝘚𝘢𝘵𝘶𝘳𝘥𝘢𝘺 𝘮𝘰𝘳𝘯𝘪𝘯𝘨 𝘣𝘳𝘦𝘸 💛

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scalpelfightclub · 3 months

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Make things. Make things that you can share with your friends and those you care for. I made, in a fit of brewing madness, a burnt mead (not actually burnt, just caramelized honey) and gave a bottle to my friends as a housewarming gift. 9 years later, on a cold winter night while we all ate takeout, my friend produced the bottle with a flourish and a smile. We drank delicious, smooth, caramelized and sunshine-y mead and talked about how things have changed, how we had changed, and how we care for each other. Make things and share them with people you care about.

#mead #home brewing #homebrew #honey #honey wine #sharing #friends #make things #care #winter thoughts #winter in maine

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kasaron · 9 months

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Do you have the apple wine recipe? Thank you!

Sure thing! I'll do you one better, I'll give you my recipe for ANY KIND of fruit wine.

Please note, this will make approx 5 gallons of rather strong, dry wine. It will be about 15% ABV, and I encourage you to BE CAREFUL when drinking it, as it can be stronger than you expect.

Full instructions Below;

Supplies; (These are reusable items or materials which you use to make the wine).

(2) 5 gallon brewing buckets (or a 6 gallon food grade bucket. Regular 5 gallon ones are too small; you can use practically any kind of food grade container, as long as it's glass, stainless steel, or HMPE/UHMPE plastic). you can TECHNICALLY use 1 brewing bucket and 1 regular 5 gallon, cause of lees and other loss, but ehhh. Make sure the bucket lid has a hole to accept your airlock, and is waterproof otherwise.

(1) large plastic tub or container. I like big HDX totes for this.

(1) siphon (get the 24" one. just do it.)

(1) brewing airlock

(1) StarSan (sanitizer)

(1) hydroemeter and matchjing graduated cylinder (this is to measure the potential strength).

(1) waterproof baking scale

(1) pair of nitrile gloves

(1) 24" long stainless steel mixing spoon (ALUMINUM IS BAD DO NOT USE)

(1) Turkey Baster (New, Clean, Unused. Label it for brewing only)

(1) Large stainless steel, glass, or ceramic bowl

Theory (I promise to be brief here).

Alcohol is made when yeast eats sugar and oxygen, the byproduct is more yeast, carbon dioxide, alcohol, and what are called esters (complex aromatic chemicals). Not all yeast are made equal, and many thrive in specific environments, or make specific byproducts.

Some universal rules;

No Vitamin C, Citric Acid, or Citrus Juices. (Kills the yeast.)

No Juices w/ Preservatives. (You can use from concentrate, as long as there's nothing else in it).

No Artifical, or Non-Sugar Sweeteners (It doesn't work).

Nothing With a High Protein Content (Milk, nuts, etc. It will rot. Don't.)

Nothing with a lot of salt. (Also kills the yeast.)

Between 100-70F, for most yeasts.

Ingredients

5 gallons of fruit juice (any blend, any brand, any kind, follow the universal rules.)

Sugar/Sweeteners (I like dark brown sugar and unsulphured molasses, expect to use 4-6 pounds)

Spices, mixins, whatnot (see below).

Process.

Sanitize; You will need to make a batch of StarSan (read the instructions!) with warm water in your large plastic container. This is your sanitary solution. This will kill unwanted microorganisms. It is 100% food safe. Do NOT rinse or wipe sanitized items, if a sanitized item touches ANYTHING that isn't sanitized, it is no longer sanitized. You will have to sanitize everything except your ingredients, and that includes your hands, repeatedly, any time they touch anything that is not explicitly sanitized. To sanitize something, immerse it it for approx five seconds, and pour/let drip any remaining star san on or in the object. The residual star san is FINE. Don't worry about it.

Must; Pour your fruit juice into your brewing bucket (AFTER SANITIZING THE BUCKET). This will mix all the fruit juices you may use, this is vital. Meanwhile, put your yeast packet (UNOPENED) into your pocket. Trust me.

Measure; Use your turkey baster to fill your graduated cylinder, and hydrometer. Note (WRITE DOWN) the brix, and specific gravity. Use this calculator: https://www.brewersfriend.com/brix-converter/ to get the current potential ABV. Now, work out what ABV you want, by gradually increasing the brix, until it hits a point you'd like. Take those Brix, and plug them into this calculator: https://www.brewersfriend.com/chaptalization-calculator/ to get how many pounds of sugar to add. Measure that amount of sugar by weight, into your bowl. If you are using liquid sweeteners, you will have to work out how much sugar they have, by weight; that can take some math, but there are ways to find it online. Add that sugar/sweetener to the brewing bucket, and mix until dissolved. Take a second measurement, to confirm that the Brix has gotten to the correct levels.

Mixins; add any spices, or mixins you want. I am very partial to a half or whole cup of coldbrew concentrate, 2 ounces of vanilla extract, and a small bit of cinnamon (very small). You can add black tea, cloves, nutmeg, even citrus zest; just follow the universal rules, and if feasible, sanitize the material. If you can't sanitize it, it should be ok, generally, as long as it's visibly clean and free of gunk.

Mix! Add your yeast. You do NOT need to prep your yeast, save for to get it up to body temperature SLOWLY (put it in your pocket while you work). Put your sanitized lid on your brewing bucket/vessel, and shake vigorously. If this is not feasible, or you are not very physically strong, instead vigorously mix the mixture. Your goal is to aerate the mixture, to add oxygen, which the yeast needs for it's initial growth spurt.

Airlock; Add the airlock, write the Brix, and starting date on the bucket or on a small bit of painter's tape, and store in a room with a stable temperature, away from sunlight. 70-90F is ideal for most yeast.

Wait; Check on the airlock, it it's making bloop noises, it's fermenting. When it stops making bloop noises, or they seriously slow down, the fermentation is done. this will take approx 1-2 months, in my experience.

Check; Make your star san again, sanitize your gear. Open your brewing bucket. If you see mold, when you open the brewing bucket, you failed. Try again. If you see brown/crusty stuff on the sides, thats OK; that's Kroysen, it's normal. Use your baster as before, to check the Brix/SPG. It should now read near zero. If so, it's done, if not, maybe add a bit more yeast, close it up and wait a little longer. If there are any off flavors, make a note of them. that's not unusual, and it's NOT impossible to fix. Google the specific flavor smell or whatever, and you'll find suggestions. If it's rotten eggs/feet smell, see next step.

Rack; When it's ready as above step, use your siphon to siphon the wine from it's current bucket, to a second one. Do your best to not disturb the bucket before or during this step, as a lot of dead yeast has settled to the bottom, and we want it to stay there. This second bucket can be a regular, food-grade 5-gallon bucket; since you will be leaving some stuff behind, and fermentation is done. If the wine smells like rotten eggs, you need to "air rack" it, that means, when you siphon it, let the wine pass through a strainer or collander on the way out, or let it fall from a height, so knock out the sulphur dioxide. APPLE WINE WILL ALWAYS NEED TO BE AIR RACKED.

Enjoy! You can bottle it at this point, or do what I do, which is have a bucket with a spigot that I can grab a glass from whenever I feel like it, in a cool dark place in my basement.

For my apple wine,

5 gal apple wine

4 lbs of brown sugar

12oz mollasses

K1V-1116 yeast

And if you do choose to make your own wine, I implore you to share it with others, and also let me know how it goes!

#brewing #homebrewing #home brewing #cooking #crafting

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its-where-the-wild-things-are · 7 months

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#coffee #home brewing

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boissonsaumiel · 5 months

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Forbidden Rice Wine & Maple Wine Update

I strained the forbidden rice wine (made from Dongbei black glutinous rice aka "forbidden" rice) today with a nut milk bag. Way more labor intensive than I anticipated squeezing all the liquid out, and clean-up was a pain. My fingers were all wrinkled by the time I was done. The jar ended up a little over ¾ full after straining, and then I added a couple glasses of water. It still tastes a bit sweet so I don’t think it’s quite done fermenting.

I tasted the maple wine too. Turns out maple syrup really just tastes like wood once you ferment away all the sugar. All that sugar kinda makes you forget that maple syrup is just concentrated sap, but once the sweetness is gone you're like, "Damn. This tree juice sure does taste like the juice of a tree." Not sure if I like it, but I don't dislike it. It's not unpleasant or bitter or anything. Smoother than I expected.

#home brewing #wine making #fermentation #No.110623 #No.103123 #progress photos

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ketchuplaser · 8 months

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Been a while!

Started some chicory coffee wine!

Recipe adapted from Happy Homestead on yt

#ketchup laser #kl brews #chicory #chicory coffee wine #chicory coffee #home brewing #homebrew #happy homestead

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timefortrees · 5 months

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Our batch of sloe gin brewing, not long now 😋.

For those not accustomed to sloe gin, it is gin, infused with the berries of the blackthorn or sloe tree (Prunus spinosa). It is a traditional British countryside drink,and typically very seasonal due to both the berries only being present for one period of the year and needing to leave the gin infusing for around 3 months.

Very excited 😆

#timefortrees #arboriculture #trees and forests #tree #gin #home brewing

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thewelllitweenie · 3 days

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Say hello to my spooky Halloween cider made with apples scrumped on Halloween from a local old as hell graveyard that hasn't had a burial in a couple hundred years. Their apples are real nice and sweet. It's been fermenting since then and is now conditioning with a butt load of extra honey. Give it a couple more months and this should drink super dangerously.

#mead #halloween #cyser #home brewing

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calystarose · 10 days

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Apple Cranberry Juice Mead (Cyser?) 64oz Langers Apple Cranberry juice 1.5lbs honey 1.5lbs turbanado sugar Warm water to melt sugar and honey (maybe 3 cups?) 1/2 pack k1-v1116 (hydrated & showed life) 20g fermaid o @ 24 & 48 (still to do)

I was absolutely going to make a basic mead next, but then we got this bottle of juice in and I'm like, ooh it has no extra ingredients, bet this would be yummy. So I used up the rest of my Ambrosia honey and most of the rest of my bag of sugar because I'm hoping this will come out sweet.

Last night I didn't have the lid on securely, but it was foamy in the fermenter so that was probably good. I secured it this morning and the airlock started bubbling away immediately.

Wish me luck!

#mead #cyser #home brewing #potions!#my photo #apple cranberry mead #apple cranberry cyser

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miss-kittys-kombucha-log · 6 months

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23 July - Black Tea F1

6 Aug - Flavored

Honeydew Lemon Coriander

Strawberry Orange Jalapeño

Mango Lime Saffron

8 Aug - Bottled

Honeydew Coriander was so so. I think the melon wasn't ripe enough, so the flavour really didn't come through. Putting it on the list to try again in summer when melons are in season.

Strawberry Jalapeño is one I've done before - and will be doing many times again - because it's so gooooooood! 😋

Mango Saffron was very nice. I used too much saffron (again!) but it still worked well with the mango.

#kombucha #home brewing #kombucha home brewing #honeydew #lemon #coriander #strawberry #orange #jalapeno #mango #lime #saffron #main brew

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stumblngrumbl · 3 months

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ok so i want to bottle the cider i made in November

and i know i have these nice ceramic bottles from abbey ale

looked and found a bunch

only thing is

they're apparently not empty

and i can't remember when N made this beer, we hopped it with fir tips as an experiment

at the time it was pretty harsh

but

i tasted it

it actually tastes good

i only tasted, "taster style" spit it out & rinse mouth

then i looked on the web and everything i read says "old beer won't make you sick because the hops and alcohol keep things from growing in it"

so i tasted more and swallowed a couple sips

i mean this stuff is good, i've had much worse at a number of breweries

but the question is

#home brewing #fir tip hopped #polls #beer #self-sabotage

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coffeetravels · 5 months

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Perfect brew for Sunday morning 🙏🏻💛

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discountwhiskey · 4 months

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And thus continues my yearly tradition of making jury-rigged ice cider (year 2). This time, I used Fuji apples (maybe a mistake, it smells less good now) but made sure to stop juicing before the ice crystals melted, so it has a much darker color.

#ice cider #brewing #home brewing

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its-where-the-wild-things-are · 8 months

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#espresso #coffee #home brewing

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boissonsaumiel · 9 months

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youtube

LOVE how every mead brewer in the youtube comments is just straight up screaming in pain watching this video.

Pliny the Elder's 2000 Year Old Two Ingredient Mead Recipe: Let water sit for 5 years until it turns into a complex microbiome full of wild yeast, then add honey, which also contains wild yeast, and let it sit in the sun for 40 days in a non-air-tight vessel exposed to environmental wild yeast so it has time to thoroughly ferment. This youtuber: Take distilled water, which is completely sterile and void of minerals yeast need to thrive, and then boil it, so any wild yeast that might have somehow made it in after the distillation process are definitely, definitely dead, then add honey to the boiling water and boil it some more, so the raw honey is now cooked honey, and all the wild yeast in the honey are also definitely, definitely dead, then put it in a sterile container while it is still hot enough to kill yeast, and immediately seal it airtight, preventing any environmental wild yeast from entering the brew. Do not add yeast at any point during this process. This youtuber: It's so weird how my version didn't seem to ferment at all. I swear I followed the directions exactly.

#home brewing #what not to do #mead making #mead unmaking #Youtube #I am screaming in pain watching this video

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ketchuplaser · 3 months

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I also started a spiced cider, a mint mead and a lavender mead.

My brother-in-law got me fancy honey for Christmas, so of course I'm going to hooch it up!

#ketchup laser #kl brews #mead #lavender mead #cider #spiced cider #mint mead #home brewing #homebrew #homebrewing

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