Recent content by raketemensch

The scoby itself (not the pellicle) is packed with its own yeast, so now I'm going to start doing experiments to see what other kidns of sugars it's happy with. I made a banana wine a few years back that I'm going to try, since this cider experiment went so well.

What kind of yeast are you pitching for 2f? What I ended up doing was taking my "spare scoby" and pitching it into an old Mr. Beer fermenter with a gallon of apple cider. It developed a new pellicle very quickly and seems quite happy. It's almost too sour already, I'm going to do another...

I made a batch with maple syrup instead one time, and it was delicious. The recipe came from the Noma fermentation book. I can't do it all the time though, as it's quite expensive. I also wanted to keep the scoby healthy over the long term, to build a continuous system, and apparently using...

I got my barley from WScottCross last night, you guys are awesome. Thanks again.

Payment sent, thanks man.

Please put me down for a sack of it, thanks.

Can I get a price on WG037C 6-Row Brewer's Malt (Briess)? Or whatever the cheapest 6-row might be.... That would be awesome. I may not be able to make it to WF on the day of the buy, but I work in Bristol and obviously one can be anywhere in CT in about an hour :]

And they're cheaper, too. Most large grocery stores have a hallway or something off the main floor where they have overripe fruit for sale at a discount. If you can't find it, just ask someone working in the produce section what they do with their overripe bananas. Some stores even bag them up...

I think this calls for an experiment. :ban:

Definitely let us know how this comes out, I'm very interested. I did my first batch with no peels and a blender, and since then I've just been slicing them up (very brown) with the peels on and mashing them at 150F for a couple of hours. I'm not getting much conversion, even with the peels and...

I had made a 2-gallon experimental banana batch about a month ago, which I made without peels and just blending the peeled brown bananas with some tepid water. I pitched some EC-1118 and 5 pounds of sugar and let it go. It's pretty good, and peaked at 7.4%ABV. I wasn't going for anything...