Carribean Mavi (or Mauby) - Page 2

alhiem · 11-29-2010, 06:07 PM

Sounds about right. that, if it ferments to a decent fg, somewhere around 1.010-1.018 it should put out a decent alcoholic beer. Im going to do a batch tonight and will rack it as a beer with a bit of additional sugar to get some carbonation going before i drink it

RRCos · 12-05-2010, 10:22 PM

Hello Rocketman and all..

Someone stopped by my blog and left a link, where mauby bark can be purchased by the pound. I found their price to be right around what I paid in Puerto Rico.

This is the website.. http://www.angelbrand.com/

**rocketman768** · 12-06-2010, 04:50 PM

Quote:

Originally Posted by RRCos

Hello Rocketman and all..

Someone stopped by my blog and left a link, where mauby bark can be purchased by the pound. I found their price to be right around what I paid in Puerto Rico.

This is the website.. http://www.angelbrand.com/

Great!

alhiem · 12-06-2010, 07:14 PM

That is nice. I got a pound a buck but then again it was at the local freshmarket from the harvester himself. He didn't have much and i bought the two pounds he had. This is not too hard to find here in Puerto Rico but it is not as common as it used to. Having an online source is super.

sloppytortus · 01-04-2011, 01:11 AM

I recently returned from a trip to Barbados with a 1 liter bottle of Mauby syrup (concentrate). Rather than produce a fermented version of Mauby as described in this thread, I'm thinking of using this ingredient as a primary flavoring/adjunct in an ale of some kind. The instructions on the bottle say dilute 1 part syrup with 4 parts water. Any suggestions?? Has anyone done this before?

**bmason1623** · 01-15-2011, 05:48 PM

a friend of mine has a large amount of mavi bark that we're going to use in the world famous Centennial Blonde recipe. I am not familiar with mavi so we're going to experiment. I'll try to update as time allows.

**rocketman768** · 01-16-2011, 02:45 AM

So, my version came out fairly well. I let it ferment for a week, capped and let it ferment more in the bottle for a week (to carbonate), then pasteurized in the bottle to kill the yeast. I was a little afraid of the bitterness when I first brewed it, but it settled down. I wish I would have let it ferment a touch more, because it is still very sweet.

GrayStone · 04-18-2012, 01:54 AM

I am looking for a Dominican or Puerto Rican Mavi recipe....I saw this post from 201?0 and was wondering how did it go and where to buy the bark....also what yeast would give the Caribbean taste?
Any help is very much appreciated
G

**rocketman768** · 04-18-2012, 02:28 PM

Quote:

Originally Posted by GrayStone

I am looking for a Dominican or Puerto Rican Mavi recipe....I saw this post from 201?0 and was wondering how did it go and where to buy the bark....also what yeast would give the Caribbean taste?
Any help is very much appreciated
G

It went fairly well. The one I ended up making was based on RRCos' recipe above. I used US-05, but I think those street vendors are probably just using bread yeast. I have since found mavi bark at a local hispanic supermarket. Their spice section contains a lot of hispanic spices in 1 oz plastic bags, and they have 2 different brands of mavi bark.

GrayStone · 04-19-2012, 12:15 AM

Ok, i will give bread yeast a try...any idea of gm/Lt?
Tks
G