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State of Play

The carrot wine is bubbling away happily, and some parsnips will be going on the boil tonight. Still to bottle we have another three gallons of mead, a gallon of peppermint mead, so plenty to go.

Polyscience® - The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

Polyscience┬« – The Smoking Gun Promo Pack (Includes 5 x 500ml pots of wood chips)

I do have a plan for the remaining mead. While some of it will be diluted with another few gallons of the raw spirit I’m going to put some aside and try an experiment. In the worst case, I’ll waste a few gallons of mead. Best case, I’ll be inventing (okay, probably not inventing as I’m sure it’s been done before – I’ve just not heard of it) smoked mead. I’ve wanted one of these things for a while anyway, and this seems the perfect excuse. No idea whether it’ll work but that’s what experiments are for.

On the bottling front there has been some rather significant progress. A picture is supposed to be worth a thousand words, so it’ll be easier to explain with the below than going into purple prose.

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

In order from left to right: diluted mead, more diluted mead, pineapple-rum thing, more pineapple-rum thing, kiwi, lychee, parsnip, more parsnip, mushroom

 
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Posted by on March 21, 2014 in Bottling, Uncategorized

 

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Potent Pressed Pineapple Experiment

Potent Pressed Pineapple label

Recipe

8l pineapple juice (no additives)

3kg Demarara sugar

juice of 1 lemon

48 hour turbo yeast

Some years ago I discovered turbo yeast. For those who don’t know this is essentially super-tough, very fast yeast which (in theory) allows someone to homebrew liquors with no need to drift into the illegal area of distilling. Since then, on occasion, I’ve experimented to see what can be made with normal wine ingredients, extra sugar and some turbo yeast. The last experiment involving this was a slightly modified wartime rum recipe – potent enough to blow people’s socks off quite comfortable (and render grandmothers rather merry indeed, if the communication at the time is anything to go by). I’ll be making more of that once squashes and marrows are easy to come by – but for now I’m giving a shot to making a pineapple rum.

This is probably the easiest, and one of the cheapest recipes. Since these tend to come out either foul or incredibly strong (for a homebrew) I generally stick to cheaper ingredients rather than risking high-quality ones on an experiment. In this case it was a simple case of picking up two gallons of pure pineapple juice (no additives, which is important), pouring them into a bucket, adding somewhere around three kilos of sugar (basically everything available), setting up a yeast starter with a couple of teaspoons of the turbo yeast and starting the brew. The rather energetic brew.

One advantage of these is that the brew time is much, much shorter than normal. In fact the yeast is supposed to be able to ferment to somewhere above 30% within a couple of days. I tend to leave it a while longer, but will be bottling up the pineapple soon (after a tasting session, naturally) and hoping for the best.

 
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Posted by on February 11, 2014 in Experimental, Liquers, Recipe

 

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New Batch

image

The mass of raw ingredients.

So here we go, ramping into production. What you see here are 6 litres of pinapple juice (which is going towards a rather experimental pineapple-rum concoction), 12 litres of red grape juice, 6 litres of apple juice (going towards appleade once the champagne yeast turns up), 2 kilos of parsnips, 2 kilos of beetroot, 2 kilos of mushrooms, 2 kilos of lychee and 2 kilos of kiwi.

Of course there were also the mandatory lemons, and a lot of sugar, but they’re barely worth mentioning.

The parsnip, pineapple and lychee recipes will be up soon and everything should be on to brew by the end of the week. Just sitting in a house full of boiling parsnip and lychee smell, with a bucket full of pineapple just waiting for some dissolved demarara sugar and turbo yeast. Some odd looks were received at the supermarket, but I’ll show them – I’ll show them all!

 
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Posted by on February 2, 2014 in Ingredients

 

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