User:Saul/brewing

Mead

Ingredients

• 1.3kg (NZ Bush) Honey
• ~5L water
• M02 Cider yeast (~1/2 a packet)
• ~25 raisins

Process

1. Heat honey with some water until dissolved.
2. Pour into 5L jug with raisins and top up with water until it is a couple inches from the top.
3. 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

1. Pour sugar into fermentation bucket.
2. Dissolve citric acid with tomato paste in a jug and add to bucket.
3. Keep adding hot water until sugar is dissolved.
4. Top up with hot and cold water to 25L trying to end up with a temperature of 30c.
5. Stir wash until it is spinning and pitch yeast - no need to stir it in.
6. Takes 14-21 days to ferment, it takes longer than turbo yeast so I like to leave it 3 weeks for optimal yield.
7. Siphon wash and discard sediment.
8. 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.