Search found 32 matches

by BernardSmith
Fri Nov 10, 2017 8:37 pm
Forum: Home Brew and other Country Skills
Topic: mead - honey wine using indigenous yeast
Replies: 0
Views: 75

mead - honey wine using indigenous yeast

If you are interested in a low cost , low alcohol mead (honey wine) you might consider this: you can make a low alcohol mead (about 5% ABV) by taking about 1lb (500 g) of raw honey and mixing this with about 1 gallon (4-5 l) of water to which you add perhaps a teaspoon of boiled bread yeast (for nut...
by BernardSmith
Tue Nov 07, 2017 5:47 pm
Forum: Wildlife, Flowers and all other things that grow
Topic: alcoholic fruit flies
Replies: 5
Views: 196

Re: alcoholic fruit flies

Late to this party, I know, but one way to get rid of fruit flies is to fill a small glass with vinegar and add a few drops of liquid soap. The vinegar attracts the flies and the soap ensures that the surface tension of the liquid is non existent. Flies that then land to take a sip slip below the su...
by BernardSmith
Tue Sep 12, 2017 4:19 pm
Forum: Home Brew and other Country Skills
Topic: Hopless Ale
Replies: 7
Views: 464

Re: Hopless Ale

No argument from me about the questionable nature of the pyscho-activity of any of the herbs involved in gruit but if you read the book Sacred and Herbal Healing Beers by Stephen Harrod Buhner (and it is a fascinating work, IMO) he does suggest that it was not just the wormwood that added some addit...
by BernardSmith
Mon Sep 11, 2017 7:42 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 613

Re: extracts vs liqueurs

Interestingly, I checked that book by Schloss and for virtually every liqueur he discusses he suggests a week or ten days is the most time you need to extract flavor. He also recommends that you don't keep any of these liqueurs longer than 12 months but what he calls a liqueur and what I call an ext...
by BernardSmith
Mon Sep 11, 2017 7:34 pm
Forum: Home Brew and other Country Skills
Topic: NETTLE wine
Replies: 3
Views: 327

Re: NETTLE wine

I am just about to bottle some nettle wine I started in June. I used nettle tea (15 bags) boiled in 1 gallon of water (4 L) for about five - ten minutes; removed the bags and when the tea had cooled I added about 18 oz (about 500 g) of Star-thistle honey. Am using a wine yeast (AW4) and the alcohol ...
by BernardSmith
Mon Sep 11, 2017 7:20 pm
Forum: Home Brew and other Country Skills
Topic: Hopless Ale
Replies: 7
Views: 464

Re: Hopless Ale

I routinely make a gruit mead - Those herbs were /are called gruit so the ale is not so much "hop - less" ale but a gruit ale. For my meads (and ales) for each gallon (4 liters) I add 1 tablespoon of each herb (about 15 grams) - I also add heather tips. My last batch used a scant 1 kg (2 l...
by BernardSmith
Wed Sep 06, 2017 2:56 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 613

Re: extracts vs liqueurs

Apologies for the confusion. I want to add the extract to the mead. I want to use the vodka to extract the flavor from the cocoa nibs and add that extract to the wine. It's not the mead I have any questions about. It's the extract...
by BernardSmith
Wed Sep 06, 2017 1:28 am
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 613

Re: extracts vs liqueurs

Thanks Maggie... I am trying to make a chocolate extract to add to some mead (honey wine) I am making. I have what I think is a reasonably flavored extract (using cocoa nibs) but if the extract should have more nibs or the extraction of flavor significantly changes after 4 weeks then I am looking fo...
by BernardSmith
Tue Sep 05, 2017 6:49 pm
Forum: Home Brew and other Country Skills
Topic: Productive fermenting day
Replies: 5
Views: 368

Re: Productive fermenting day

Just started a batch of sauerkraut last night. Never tried this before but after I had salted the shredded cabbage and had thumped it for a few minutes with a wooden hammer handle I used a gallon milk carton filled with water (8 lbs - or a hefty 3.6 kilo) to press down on a plate that pressed down o...
by BernardSmith
Tue Sep 05, 2017 3:42 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 613

Re: extracts vs liqueurs

Thanks Maggie - Not sure that all liqueurs have their fruits or nuts or herbs /spices steeped in the syrup. I have seen many recipes - I am thinking of Schloss' Home Made Liqueurs, for example, where , if memory serves, he advocates adding the syrup after the fruit etc has been steeped. It is the al...
by BernardSmith
Mon Sep 04, 2017 4:01 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 613

extracts vs liqueurs

Does anyone on this forum know if the only significant difference between an extract and a liqueur is the syrup? Or are the amounts of herbs and spices and nuts and fruits used in extracts different from the amounts used in liqueurs with the same ingredients? Thanks
by BernardSmith
Thu Aug 31, 2017 4:01 pm
Forum: Home Brew and other Country Skills
Topic: Turnip wine ( and others)
Replies: 13
Views: 863

Re: Turnip wine ( and others)

Never tried to make a potato wine but if I were to I think I would simply boil the potatoes and use the liquid from the boiled tubers. Not sure how many potatoes I would boil but I imagine about 3-5 lbs (say, 1.5 - 3 kilo) and top the water to make 4 liters of must... No sludge. To this I would add ...
by BernardSmith
Tue Aug 29, 2017 6:31 pm
Forum: Home Brew and other Country Skills
Topic: Marrow Rum
Replies: 80
Views: 66040

Re: Marrow Rum

This is quite fascinating. As an amateur /home wine and mead maker "marrow rum" looks like a folk way of making a country wine from marrows. Rather than using cultured yeast you allow wild yeast/bacteria to ferment the "must" or juice from the vegetable and the juice (and not wat...
by BernardSmith
Fri Aug 25, 2017 1:35 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Seitan - a question.
Replies: 4
Views: 477

Re: Seitan - a question.

Thanks , Maggie. Last night, I experimented with baking my seitan (I add chickpea flour and nutritional wheat) at 350 F for 75 minutes. Boiling seems to allow for the liquid to seep in and create tiny pockets in the gluten as it boils whereas baking made this more "dense", more chewy. Plan...
by BernardSmith
Thu Aug 24, 2017 8:11 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Seitan - a question.
Replies: 4
Views: 477

Seitan - a question.

I have been making seitan for years, but have always added the raw flavored gluten to a stock or liquid and boiled it for about 60 minutes and then roasted or stir fried the cooked seitan. Have just come across a very different approach which suggests that bake the raw seitan in a bread pan filled w...

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