Peruse pairings, learn how to make beer, cider, mead, kombucha, and other alternative fermentations, get DIY tutorials, and much more in our archives.
Rehydrate yeast with Go Ferm and add nutrients at start of fermentation. Ferment at 62°F (17°C) for 3 weeks. Secondary 4 months at 60°F (16°C). Force carbonate and bottle with a counterpressure filler.
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…
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