brewing's Introduction

Brewing

This is a repository of my brewing experiments and experiences. I do not guarantee the accuracy of anything here and any attempt to apply this information is made at your own risk, but it WorkedForMe(TM) (except where noted).

Recipes

All of these are based on the above process. The instructions are mostly just an aid to memory for me.

My Standard Bulk Cider
Treacle Cider
My Standard Bulk Mead
Lemon Mead
Maple and Ginger Mead (experimental)
Spiced Mead (experimental)
English Heather honey, Orange and Ginger Mead (experimental)
Chilli Mead (experimental)

Logs

General Notes

Brewing cider and mead is really really easy.
- Bottling is really boring though.
Adding lots of honey to something forgives a multitude of sins.

Sources of Ingredients

Apple juice found in supermarkets and intended for drinking as-is will work for cider, but ensure that it's pure juice.
- Pure juice plus antioxidants (eg. ascorbic acid) is fine.
- Drinking juice tends to lack tannins, which would give it a dry or sharp taste. I add tea to try to work around this.
- Drinking juice tends to lose a lot of flavour during fermentation (depending on yeast, etc). Backsweetening may be desired. Adding a bit of molasses gives the cider extra flavour too.
Honey is best bought in bulk, from a responsible source.
- My current source (UK): https://www.payneshoney.co.uk/
- We should seek to support beekeepers as much as possible, particularly if using a lot of honey.
- But I did start out using supermarket honey and I still use it for small spur-of-the-moment experiments.
Blackstrap molasses can be easily found in health food shops and on Amazon.
- The type I usually use is this one.
- It's slightly bitter and has a distinctive burnt-sugary smell.