TziganskyBrew
New Member
Hi All!
I am a Vancouver Islander with a few too many interests, brewing being one of them. I've worked and now do work all kinds of jobs, and I have about seventeen too many hobbies on the go, one of which is brewing
I stumbled upon this site after reading about this almost legendary JAOM. I got into brewing by making a Slavic drink. Namely kvass, which is basically produced by soaking a piece of charred black Russian Rye in water, with lots of sugar, a couple raisins, and bread yeast. The results were disturbingly good. Seed planted.
What followed was a honey wine brewed at 4 water:1 honey with a tiny pinch of chili flakes, and a bit of fruit, which I clean forgot about, and came back to a couple weeks ago. Yum.
I may be stumbling all over the place, but I certainly think I'm on the long, winding, sometimes looping, and definitely backtracking road to successful home brewing! However it goes, I drink the results - or maybe some wine
A very hardy cheers to you all!
I am a Vancouver Islander with a few too many interests, brewing being one of them. I've worked and now do work all kinds of jobs, and I have about seventeen too many hobbies on the go, one of which is brewing
I stumbled upon this site after reading about this almost legendary JAOM. I got into brewing by making a Slavic drink. Namely kvass, which is basically produced by soaking a piece of charred black Russian Rye in water, with lots of sugar, a couple raisins, and bread yeast. The results were disturbingly good. Seed planted.
What followed was a honey wine brewed at 4 water:1 honey with a tiny pinch of chili flakes, and a bit of fruit, which I clean forgot about, and came back to a couple weeks ago. Yum.
I may be stumbling all over the place, but I certainly think I'm on the long, winding, sometimes looping, and definitely backtracking road to successful home brewing! However it goes, I drink the results - or maybe some wine
A very hardy cheers to you all!
