Lampy
Well-Known Member
I'm not new to fermentation, but alcohol creation is my latest interest.
My first fermented food was sour dough, STARTerING (get it??!) about 5 years ago. In that time I have dabbled to varying degrees in fermented pickles, homemade yogurt, sauerkraut, tepache, dry aging, and now alcoholic beverages.
After a very dull Friday at work last month I went to my LHBS and picked up a 2 gallon bucket, siphon tube, and yeast. I also bought an auto-siphon online then later picked up 1 gallon Musselmann's apple juice at Walmart. I mixed about 3/4 lb of honey into the juice and then sprinkled a bit of dry yeast on top. Soon it was merrily bubbling! (yes, I cleaned everything before use)
Now that cyser (does it count as cyser with only 3/4 lb of honey per gallon?) has been mostly consumed, apart from one 750mL bottle that is in its 3rd week of aging.
I am now doing a black tea + citrus mead that needed a bit of encouragement to get going but has been steadily bubbling for about 5 days. I have invested in a hydrometer and secondary fermentation vessels in the mean time. I will probably let this mead go dry and still.
My next planned ferment is using a mix of store-bought cranberry-pineapple and apple juices with re-pitched yeast from the mead. I plan to also use this cider/wine as a chance to test plastic soda bottles for carbonation until I get my hands on more swing tops.
My first fermented food was sour dough, STARTerING (get it??!) about 5 years ago. In that time I have dabbled to varying degrees in fermented pickles, homemade yogurt, sauerkraut, tepache, dry aging, and now alcoholic beverages.
After a very dull Friday at work last month I went to my LHBS and picked up a 2 gallon bucket, siphon tube, and yeast. I also bought an auto-siphon online then later picked up 1 gallon Musselmann's apple juice at Walmart. I mixed about 3/4 lb of honey into the juice and then sprinkled a bit of dry yeast on top. Soon it was merrily bubbling! (yes, I cleaned everything before use)
Now that cyser (does it count as cyser with only 3/4 lb of honey per gallon?) has been mostly consumed, apart from one 750mL bottle that is in its 3rd week of aging.
I am now doing a black tea + citrus mead that needed a bit of encouragement to get going but has been steadily bubbling for about 5 days. I have invested in a hydrometer and secondary fermentation vessels in the mean time. I will probably let this mead go dry and still.
My next planned ferment is using a mix of store-bought cranberry-pineapple and apple juices with re-pitched yeast from the mead. I plan to also use this cider/wine as a chance to test plastic soda bottles for carbonation until I get my hands on more swing tops.
