Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Build water profile from reverse osmosis and target a mash pH of 5.3. Start with a 10-minute protein rest at 122°F (50°C), raise to 153°F (67.2°C) for a 60-minute saccharification rest, and mash out at 168°F (75.6°C) for 10 minutes.…
Target a water-to-grain ratio of 3:1 by weight. Mash in at 104°F (40°C) for 15 minutes, then raise temperature to 158°F (70°C) and hold for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Sparge at 170°F (77°C). Boil…
Making wonderful mead is part science and part art. The science comes into play with recipe development, quality honey, yeast management through staggered nutrient additions, and appropriate fermentation temperature. The art comes into play post-fermentation. Unfortunately, mastering the art of…
Add buckwheat honey and tart cherries to approximately 3.8 gal. (14.4 L) water for a starting gravity of 1.100 for 5 gal. (18.9 L) of must. Ferment with Lalvin 71B yeast (2 g/gal.) at 62°F (16.7°C), following the tailored organic…
The winning mead in Category 32 was a blend of five meads made by three talented meadmakers. It is impossible to reproduce. Here, Wilcox describes what each mead contributed to the blend. Dwojniak/Poltorak with Raisins (Michael Wilcox) “The…
Please reference Michael’s notes in the Cidermaker of the Year section on page 56 of the Sept/Oct 2019 issue of Zymurgy to learn more about his approach to perry. Access the Zymurgy online archives or download the app.
First concentration: 12 gal. (45.4 L) of juice is split evenly into two bottling buckets, frozen in a chest freezer, thawed at ambient temperatures (60°F/16°C), and drained to yield 6.5 gal. (24.6 L) of concentrate with SG approximately 1.070 (17°P).…
Clean your fermenting vessel with a non-soap detergent like OxiClean Free (scent and dye-free). Rinse well and air dry. You must rinse the vessel clean. Any trace residue will end up in your cider and cause off flavors! Sanitize…
Will Campbell’s story is one that resonates on many levels. It speaks of beer’s community and camaraderie. It speaks of the intrinsic relationship between homebrewing and craft beer.
National Homebrew Competition director John Moorhead walks us through the statistics and trends of the 2019 competition.
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