Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Combine room temperature RO water and Hairy Vetch honey in a sanitized bucket or fermentation vessel using a wine whip or equalivant method. DO NOT BOIL THE MUST. Cover and start cooling the must to 65°F. In measuring cup, add…
Thoroughly mix honey, grape concentrate and water. Add pectic enzyme and tannins. Rehydrate yeast with Go-Ferm. Pitch yeast and ferment at 68F. Follow staggered nutrient protocol. De-gas twice daily for seven days. Transfer to secondary when fermentation is complete. Back…
Primary fermentation for 30 days at 62 degrees ambient. Cold crash followed by secondary in glass for 6 months. Stabilize with K-meta and transfer to keg. Back sweeten to 1.02. Steep chiles for approximately 2 days or to taste. These…
Fermented at 64° F, base cider transferred to secondary and bulk aged for minimum of 3 months. Back sweetened with demerara, and sugar malic acid used to adjust acidity.
Combine juice, sugar, Fermaid K, DAP and yeast in fermenter. Ferment in primary 3 weeks at 65-68° F then transfer to secondary to clear. Add campden (1 tablet per gallon, crushed) and sulfite (1/2 tsp per gallon) to inhibit yeast,…
Mash grains at 154°F (68°C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle. 90 minute boil. Coarsely chop chocolate and add to wort after boil is complete. Note: the listed original gravity was…
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A step infusion mash is employed to mash the grains. Add 9.5 qt. (9 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (56°C) for 30 minutes. Add 4.75 qt (4.5 L)…
For your convenience, all links mentioned in the September/October 2019 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed…
Mash at 152°F (66.7°C). Boil 60 minutes. Start fermentation at 66°F (18.9°C) and raise to 72°F (22.2°C) on day 4. When fermentation is complete, add first dry hop addition and condition for 3 days. Then add the second dry hop…
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