danmerk23
Active Member
- Joined
- Oct 18, 2014
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I've been wanting to make an ale (read hooch) that doesn't use grain.
My method: i brewed 1 gallon of buch using double the ingredients.
2c cane sugar
1/2c galubi black tea
1 gal water
1c newt
Scoby.
Fermented 3 weeks and was still sweet. Sour but sweet. Not vinegar.
Today I heated 2c finished buch in a stock pot until 140deg. Added 2 c raw cane sugar. Like turbinado. Melted the sugar and poured right into the primary sans the Scoby. I didn't care about killing all the yeast but it wasn't that warm. Stirred to release the CO2 (yeast hates co2.) I also added 1T tea leaves just to get some tannin in there. Strained off.
I rehydrated the EC 118 champagne yeast in clean water. Poured into a 1 gal glass bottle. Poured everything from the primary brew in. Put an airlock to create an anaerobic environment so yeast just works. We don't want the acetobacter to work otherwise it will eat the alcohol and convert to vinegar.
I'll keep you all posted.View attachment ImageUploadedByHome Brew1428807263.252603.jpg
My method: i brewed 1 gallon of buch using double the ingredients.
2c cane sugar
1/2c galubi black tea
1 gal water
1c newt
Scoby.
Fermented 3 weeks and was still sweet. Sour but sweet. Not vinegar.
Today I heated 2c finished buch in a stock pot until 140deg. Added 2 c raw cane sugar. Like turbinado. Melted the sugar and poured right into the primary sans the Scoby. I didn't care about killing all the yeast but it wasn't that warm. Stirred to release the CO2 (yeast hates co2.) I also added 1T tea leaves just to get some tannin in there. Strained off.
I rehydrated the EC 118 champagne yeast in clean water. Poured into a 1 gal glass bottle. Poured everything from the primary brew in. Put an airlock to create an anaerobic environment so yeast just works. We don't want the acetobacter to work otherwise it will eat the alcohol and convert to vinegar.
I'll keep you all posted.View attachment ImageUploadedByHome Brew1428807263.252603.jpg
