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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.

OK Dewan, I have just salted a small sample. I am wondering what is the appropriate way of storing. Do I store at room temperature, or in coldstore (15c), or in the fridge (5c)? And should I seal it in a container or allow it to dry out on a plate? ... Oh, and how long do I store it for?

Ah ... You have me there! I have not tried Masdamer as far as I know. My feeling is that this clabbered cheese will intensify with age. I have left a clabbered cheese for about three weeks and found that the tartness too much. I was told that if I made a blue cheat cheese ( cheese inoculated...

... That is correct miraculix! Just raw milk plus one month old kimchi juice - I loosely followed Sandor Katz' basic kimchi recipe from "Wild Fermentation" ... I just used wild orange bolete broth with a little added kelp powder instead of fish sauce. 8% juice to one litre of milk clabbered for...

24 hours later ... I decided not to hang the curds because they were already solid enough to support the cheese. So, using my specialist cheese press (a short cylindrical piece of plastic, and a water filled jam jar that fits neatly into the cylinder!), I turned and dried the cheese a few times...

Last night I checked the tests - the kimchi mix was very solid! So I mixed 80ml of kimchi juice to a litre of raw milk. 12 hours later the curds had separated and a skin had formed. This has great potential. The taste of the curds is ... interesting - maybe a bit of salt will bring out the...