Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Day 1 Make a 1.120 (28°Bx) honey starter using Uvaferm 43 yeast rehydrated with Go-Ferm. Day 2 In a honey mixing vessel (something large enough to hold the entire volume of must, but not your fermenter), prepare your honey must with dark wildflower…
This mead was inspired by a BOS winner at the 2017 Mazer Cup made by my good friend Tom Repas. Prepare yeast according to the guidelines at meadmaderight.com. After primary fermentation is complete; stabilize with potassium metabisulfite and potassium sorbate…
Freeze and then thaw cherries (measure Brix readings for each type) and place fruit into fermenter. Add Lallzme EX-V and Opti-Red according to instructions on packages. Wait 24 hours, add FT Rouge Berry tannins, and then add and blend honey…
Prepare a yeast nutrient mixture by boiling 4 cups (950 mL) water and dissolving in 1 tsp. of yeast nutrient. Stir honeys and about 2 gallons (7.6 L) water, together to reach the 3-gallon (11.4 L) mark on your fermenter. Add…
Mash at 152°F (67°C) for 60 minutes and then heat to 168°F (76°C) and hold 10 minutes. Boil 60 minutes. After flameout, whirlpool 5 minutes. Chill to 70°F (21°C) or cooler and pitch yeast. Ferment at 67°F (19°C) for 3 days,…
Turbid mash with rests at 113°F (45°C) for 10 minutes, 136°F (58°C) for 5 minutes, 149°F (65°C) for 35 minutes, 162°F (72°C) for 20 minutes, and 170°F (77°C) for 10 minutes. Use hot water infusions to reach the first two…
First, source a fresh or full rye whiskey barrel. I was able to get a 15-gallon (57-liter) barrel from a local distiller and arrived just as they were emptying it. This batch is based on half of what was needed…
Mash at 144°F (62°C) for 15 minutes and then raise to 152°F (67°C) over the course of 15 minutes. Rest at 152°F (67°C) for 30 minutes. No mash out. Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), oxygenate…
Mash at 151°F (66°C) for 60 minutes. Mash out at 170°F (77°C) for 10 minutes. Boil 90 minutes, adding hops as indicated and adding 3 fresh serrano chilis, sliced in half lengthwise, 5 minutes before end of boil. Rapidly chill wort…
The Mivino Pinot Grigio juice concentrate in this recipe comes from a kit that yields 3 gal. (11.4 L) of wine when diluted 50:50 with water. The kit includes 1.5 gal. (5.7 L juice). This recipe uses half of that…
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