Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Use carbon filtered water. Mix, aerate. Stagger nutrient additions at yeast pitch, 36 hours and 72 hours. 50% sugar depletion. Stir daily to release CO2. Primary fermentation at 70° F (21° C).
Keep it clean and give it some time. Primary fermentation for 6 months at 70° F (21° C) in glass. Secondary fermentation for 18 months at 68° F (20° C) in glass. Forced CO2 to…
Rehydrate and proof yeast in 104° F (40° C) water with GO-FERM and a pinch of sugar for 15 minutes. Mix honey with enough water to make 5 gallons of volume, combining with a stir-whip to thoroughly combine…
Ferment for three weeks and transfer to Corny kegs. Allow to lager for two to three months, then filter and backsweeten with apple juice concentrate to taste. Force carbonate and enjoy.
Use enough water and sugar to reach target volume and gravity. Adjust pH as necessary. Affix airlock, using vodka instead of water. After fermentation, back-sweeten to taste and add potassium sorbate to prevent refermentation. Bottle or force carbonate…
This week Josh Landin is showing off his version of the Brutus 10 style system with some nice modifications.
Originally published in the May/June 2010 issue of Zymurgy magazine. Access all Zymurgy magazine issues through 2000 from your computer and mobile devices. Fruit beer has been brewed for hundreds of years in ancient pre-hopped brews and most famously as…
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