Safa
Well-Known Member
So taking inspiration from this thread, I will be making a few 1 gallon batches over the coming weeks/months to test out some new recipes.
Initially, these are the candidates:
Apple-Pear-Ginger
Belgian White (a la woodchuck)
Apple-Peach
Caramel
Maple Syrup
Blueberry
Pecan
I will be trying all of the above recipes at standard gravity (i.e no added sugar) and will be fermenting to 1.011-1.008 and then bottling with coopers priming drops. Lastly, I'll stove top pasteurize once carbonated (using a plastic bottle to decide when its done)
I'll post back with updates on recipes and results.
Recipe ideas are welcome!
Initially, these are the candidates:
Apple-Pear-Ginger
Belgian White (a la woodchuck)
Apple-Peach
Caramel
Maple Syrup
Blueberry
Pecan
I will be trying all of the above recipes at standard gravity (i.e no added sugar) and will be fermenting to 1.011-1.008 and then bottling with coopers priming drops. Lastly, I'll stove top pasteurize once carbonated (using a plastic bottle to decide when its done)
I'll post back with updates on recipes and results.
Recipe ideas are welcome!