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If you cannot locate non-ultrapasteurized milk, use the following dried milk powder and cream method below. The results are delicious.
Mix dry milk powder with water (follow instructions on box) to make one gallon of milk. Add one pint whipping cream and 1/2 tsp calcium chloride.
Roasting instructions: Preheat a gas oven to 500 deg. F.. Place approximately 1/2 pound of green coffee beans on a thick bottomed or perferated baking sheet. Place beans in a single layer. Bake for approximately five minutes or until a 'popping' or crackling noise is heard (called first crack). Then, begin checking roasting progress every minute. When beans have reached your desired level of roast (5-10 minutes of total roasting time), carefully remove the sheet of beans from the oven and transfer them to a cool baking sheet. Refridgerate the beans for 5 minutes to stop the roasting process. Once cool, transfer beans to a collander and stir to remove the chaff. Place the cool roasted beans in a glass jar and seal until ready to brew coffee. Beans will be at their best from 1 day to 3 weeks after roasting.
For a medium sweet mead-
15 lbs Orange Blossom or Clover Honey, 4 Gallons Water, 2 tsp yeast nutrient or Diammonium Phosphate or Wyeast Nutrient, 1 tsp yeast energizer, 10 grams dried wine yeast or 150 ml liquid, 4 tsp acid blend (optional)
Warm the honey in hot water to make it less viscous. Pour it into the fermenter along with the four gallons of water, yeast nutrient, yeast energizer and acid blend. Check the temperature and when it is between 70-80 deg. F, add the yeast. Ferment until the gravity reaches approximately 1.020. Then, rack to secondary fermenter for an additional 1-3 months. Top up and bulk age. When the mead is clear and stable, it may be bottled.
Fermenting honey can be more difficult than grape must and may require additional techniques as outlined below. This information was derived from an hbd post by Dr. Clayton Cone.
1) Be sure to add a balanced yeast nutrient (such as Wyeast yeast nutrient) and diammonium phosphate. Research has shown that adding the yeast nutrient prior to fermentation and the diammonium phosphate over the first half of the fermentation is best.
2) Adding a small amount of sodium or potassium carbonate before the 12th hour of fermentation can help reduce the drop in pH which can stress the yeast. A pH drop below 3.2 can have detrimental effects and result in a long, drawn out fermentation.
3) There is often a deficiency of oxygen in the must during the growth phase of the yeast. Leave the airlock off the primary fermenter and agitate the must several times for the first 24-36 hours of fermentation. After the first 24-36 hours, attach the airlock for the remainder of fermentation.
4) Add some yeast hulls at the beginning of fermentation. Stir the must vigorously at the beginning of fermentation and as the fermentation comes to a close. This will help insure that the yeast stay in suspension long enough to finish out the fermentation.
Step 1) Dissolve yeast in a cup of warm water (98 deg. F). Let stand 5 minutes or longer to dissolve, mix thoroughly before adding (Champagne yeast is best).
Step 2) Shake extract bottle well. Combine soda extract and sugar in sufficiant warm water to dissolve sugar (use warm tap water).
Step 3) Now add yeast mixture. Add warm water to bring level of liquid up to correct amount chosen, as indicated in measuring table (included with instructions). Makes up to four US gallons.
4) Mixture can be tasted. More or less sugar or Soda Extract may be added to suit your taste.
5) Fill sanitized bottles within 1-2 inches of the top. Seal bottles with screw or crown caps. Bottles not sealed may become flat or sour.
6) Lay bottles on sides and check for leaks. Age 3-4 days at room temperature. Then store in cooler, dark place. Total agihng at least a week- 2 weeks improves flavor. As natural carbonation takes place, a slight yeast deposit will form on bottom. When serving, pour carefully as to leave yeast deposit. This is not harmful in any way, but somtimes gives an off flavor. Refridgerate soda before opening.
* Each soda extract will make up to four US gallons of soda. Recipe for making less given with instruction sheet * Honey may be substituted for sugar * If you have co2 gas and soda keg, soda can be carbonated without yeast.
* Low Calorie recipe: Add 4-6 tablespoons table sugar to each gallon of mix, plus 1/8 to 1/4 teaspoon of yeast and the proper amount of flavor concentrate. Add artificial sweetner (e.g. splenda) to taste. The natural sugar will be totally consumed by the yeast in the carbonation process; when fermented fully, no trace of the natural sugar is left.