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Day 2, 3, and 4 Wheat berries sprouted well, mashed them, stuck them in a ceramic casserole dish and into gas mark 8 for 1 hour 10 minutes covered, then 25 minutes uncovered to reveal dark caramelized edges, deglazed dish and added caramel edge liquid and chicory tea and a liter of water - and...

So, leptinis it is! (Well, my take on what I have read). Day one Seeing as I cannot understand the jargon of any of the online recipes I am going to wing it. I am not a seasoned brewer - indeed I feel like one who is not even a novice, but, hey, let's have some fun and see if I can produce...

Incredible! Thanks for such an encouraging reply. The online info on keptinis is a bit patchy but indeed sounds similar to the brew that seems to be happening at the moment. I think the end result may have some interesting potentials. I'll certainly update this as it happens ...

Hello brewers all, Here is a general knowledge question for you. First, is dried or fresh hops used in brewing? If either can be used then what is the difference in the end product? I have a feeling that there are different types of hops to give different tastes, so knowing what the hop...

OK ... No takers ...so I am on my own. So I will tell you what's happening. This is very strange. After 7 days this tastes like a fizzy smooth slightly alcoholic orange drink! So I may let it rest for a week or so to see if the yeast has had its fill, and the orange flavour has changed...

Ha ha ... thanks for the advice rburrelli - perhaps you should try some of my phlegm mead, that might be a bit more to your taste.:ghostly: On a more serious note the yeast is working well, offsetting the bitter chicory leaves, but melding with the nettle and the vine leaves giving a slightly...

Hi folks, Just saw a video for making strawberry yeast water. So after 5 days it seems to want to climb out of the bottle. So I want to attempt at using it to make a 5 leaf wine. Any tips? There is about 200ml of it and I intend to add all of it to 2 liters of strained leaf juice. What say...

Hello all, Please forgive my ignorance in all things brewing, but I am trying to learn how to make a 2abv (or thereabouts) bitter herb drink. I would like it to be only slightly sweet with a little bit of fizz. I know this is probably very easily obtained but I do not wish spend lots of time...

When I make Essene bread (wheat soaked sprouted mashed and cooked in covered cast iron pan) the end result is a slightly sticky (caramelized sucrose?) slightly sweet soft but heavily textured bread. I was wondering what would happen if I only partially cook it, add water to make a sort of...

Thanks for this. So if I make a tea from strawberry leaves then add sugar and yeast and water I should get a strawberry leaf wine? Ok I will try it. This leads me to bread wine but that is another thread which I will post now.

This is amazing info - thank you. Sorry if I might sound a bit confused, it's just that I am trying to find a slightly bitter lightly alcoholic drink from whatever is locally available. Therefore my list of available things includes dandelion flower yeast (or even wild yeast from the air), sugar...

Ok thanks - I will go and hunt out some leaves and sweetener and yeast ... and see what I get.

Wow thanks for that - I guess leaves would come under seltzer. Ah - just looked at info online - I do not think this right. I want to know if there are any old recipes that do not use chemicals but basically water with added sweetener of some kind, to which something like dandelion flower...

I hope it is ok to post two threads in one day - if not perhaps a moderator will advise me. Otherwise ... I have just discovered some sugarbeet peelings in my freezer. Is there a simple recipe to turn it into a light alcoholic drink of some sort, one that does not require any additions other...

Ah yes! Thank you aktom and rish. I vaguely remember this word gruit back in the military. So I am brewing at this moment an initial experiment of lemon balm, chicory, rosemary, nettle, caraway, fennel seed, anise, lemon. It smells like it might be a pleasing taste once I have added some...

Can anyone advise me please. Having followed a recipe for dandelion leaf tonic beer I began to look about me and wondered if there were any other delicious beers made from leaves - I am surrounded by nettles (this I have tried and enjoyed), endives - I think some people call this chicory (an...

It is now about ten days in maturing the sample, and it is now totally dried out and hard and crumbly. So I think the answer to your question Dewan is - no. it will not become a mature cheese. However. having broken off an even smaller sample I have crushed it into a fine powder which tastes...

It's been 8 days maturing and the sample is very hard ... too hard - it easily breaks if I try to cut it. Tastes OK but with my next experiment I might add a tiny amount of walnut oil just to see if it does not dry out too much - and perhaps I might not weight it - just let the whey drain...

Thanks Dewan, I'll let you know.