User:Saul/brewing
From Organic Design wiki
Contents
Mead
Ingredients
- 1.3kg (NZ Bush) Honey
- ~5L water
- M02 Cider yeast (~1/2 a packet)
- ~25 raisins
Process
Heat honey with some water until dissolved. Pour into 5L jug with raisins and top up with water until it is a couple inches from the top. Pitch yeast and wait 6 weeks.
Notes
The raisins are there to provide nutrient for the yeast - has little effect on taste.
Records
01/11/2024
Specific Gravity: 1.080
Tomato Paste Wash (TPW)
For ~2.5L of ethanol, ~500ml of hearts.
Ingredients
- 5kg sugar
- 80g Bakers Yeast (Active Dried Yeast)
- 1/4tsp citric acid
- 200g Tomato paste
- ~25L Water
Process
- Pour sugar into fermentation bucket.
- Dissolve citric acid with tomato paste in a jug and add to bucket.
- Keep adding hot water until sugar is dissolved.
- Top up with hot and cold water to 25L trying to end up with a temperature of 30c.
- Stir wash until it is spinning and pitch yeast - no need to stir it in.
- Takes 14-21 days to ferment, it takes longer than turbo yeast so I like to leave it 3 weeks for optimal yield.
- Siphon wash and discard sediment.
- Add 1tsp (optional) of olive oil when distilling to prevent puking.
Notes
- Citric acid is a slight acidity tweak to help fermentation, could probably omit it. Could also substitute with Lemon.
- I have tried a variety of tomato pastes and had no issues - Wattie's Leggo's & Homebrand (Woolworths/Countdown).
- I have cut the tomato paste down to 166g before and did not have fermentation issues.
