Remember the past posts, where I gave a quick tutorial on how to make your own homebrew from scratch? Well, the serioes is finally over! If you are interested to know what I am talking about, please click here, here and here
After three weeks in secondary fermentation and three days stabilizing, The wine was finally bottled! I had a taste and it was quite mild in taste, but so alcoholic! It was a very nice brew, very very cheap indeed! The total cost of the brew was about £5, so £1 per bottle, plus 500ml that were drank just moments ago!
If you are tempted to have a go at homebrewing, this is a very hard to get wrong type of brew! Highly recommended and, really, I hope someone will try it!
It’s even difficult to say it, right?
I have been meaning to make a big batch of mead, since I haven’t attempted to make anything larger than 10L yet. In a local shop, close to my house, melon were on sale, so why not try to brew with it?
Melon has very little sugar… very, very little, so don’t expect to get much alcohol from it! 99% of the alcohol from this brew is coming from the honey.
For this brew, I used 4.5kg of honey, 3.9kg of the core of melon (weighed only the edible part), zest and juice of three lemons and a hand full of raisins. Let me know if you’d like me to explain the “whys” of the ingredients.
Boiled the fruit and the honey with a bit of water for 45mins, then strained it into a sterilized fermenting bin and topped up to 19L. The yeast here used is D47. The OG of the brew is 1.071 and I am expecting a FG of 0.995.
I will keep you updated on the progress! I am very interested on the final result!
Apologies for the bad picture quality… my camera has been borrowed!
Lately, I’ve been making a lot of jam… why? Just because I want to test a recipe that I came up with. Is the recipe transferrable to different fruits? The answer is: So far, yes! A base recipe and just exchanging the fruit seem to be working wonders!
What was used so far?
- Seedless chillies
- Red Peppers
Advantages of no pectin jam? (That I have noticed)
- True flavour: As you boil the water off to gel it up, you taste the true flavour of the fruit… concentrated!
- If you keep it all organic, you can have an all natural, just as nature intended, good old jam!
Disadvantages of no pectin jam? (That I have noticed)
- Lower yield: As you need to boil the water off to get that jelly consistency, you get less jam… a lot less, actually;
- It takes up to 45 minutes to make it, against 5-10mins of a pectin added jam.
Since the recipe has been a trial and error and I adjusted them to my personal preference, well, I will leave up to you to come up with yours!