“Brew Beer Like a Yeti” is another fun brewing expedition with Jereme Zimmerman, author of “Make Mead Like a Viking“. The subtitle “Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops” is a teaser for the brews in this book, but where Jereme shines is as a storyteller. There's no question that he loves to brew. He also enjoys sharing the history of some of our favorite fermented beverages.
Making homemade hard cider doesn't have to be complicated. With these easy recipes, you'll can enjoy the benefits of the brew from your own kitchen. Cider is naturally high in vitamin C and antioxidants, and is a great addition to any gathering.
The simplest recipe is ready in just a few days. For long term storage, you need a bit more equipment, time and patience, but it's still a fairly straightforward process. In this post, we'll share three ways to make hard apple cider. (You can check the comments for tips on making apple jack, which is considerably stronger.) [Read more…] about How to Make Hard Cider – You Won't Believe How Easy it Can Be!
Brewing with wild yeast is an idea that's fascinated me ever since I read the original Wild Fermentation by Sandor Katz. In it, he described how simple it could be to make wild yeast “hooch”. With liquid and sugar, and some sort of flavor base (fruit, honey, flowers, grains, veggies), alcohol fermentation happens.
If you're looking for an identical product every time to you brew a batch of wine, beer or mead, wild yeast is probably not the best option for you. If you're ready to experiment with new flavors and a wide array of ingredients, wild yeast can expand your brewing world. You can brew for years and never make the same drink twice. Some brews are ready in days, others are best after years. You can use a wild yeast starter, or work with a spontaneous ferment. Some wild yeast brews are just for fun, others are good medicine. [Read more…] about Wild Yeast Brewing – Books About Wild Beer, Wine, Mead and More
No – this is not a post about an old, nasty, sweaty sock that's been found balled up in a corner raising a fine crop of stinky microbes. This post is about my “secret” for keeping my culturing dairy warm in my not-so-warm house in the winter.
I culture milk kefir and viili yogurt from Cultures for Health at least weekly. I typically use either a pint jar or a glass jars from peaches that has the same foot print but is several inches taller. Both of these ferments culture at room temperature, which makes them very easy to do, but sometimes in the middle of winter my kitchen gets a little cold when the stove isn't on (60's, instead of 70's). So, to give my starters a little extra help, I employ the “magic fermenting sock”. [Read more…] about The Magic Fermenting Sock