Ingredients

4 cup spent grains

2 ½ cups Wholemeal flour

2 eggs

1 cup peanut butter

Instructions

Combine grains and flour in a bowl. Mix in peanut butter and eggs till all ingredients are fully combined into a dough

Roll out the dough on a floured board to 1cm thickness.

Cut out your desired shape with cookie cutters or form into desired shape

Transfer to baking tray and bake for 30 mins at 180*C

Reduce the heat to 95*C and bake for a further 2 hours or until the biscuits are dry.

Store in an airtight container

Notes

Please make sure there are No Hops in your grains as hops can be harmful for your dog

Store grains in the freezer till you’re ready to bake and allow to fully defrost.

Optional additions-

1 tbsp. Turmeric

1 tbsp. Dried Mint 

The post Spent Grain Dog Biscuits appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 12.75 L

Sparge Water: 15.22 L @ 77 °C

Total Water: 27.97 L

Boil Volume: 24.42 L

Pre-Boil Gravity: 1.042

Vitals

Original Gravity: 1.045

Final Gravity: 1.008

IBU (Tinseth): 15

BU/GU: 0.34

Color: 6.9 EBC 

Mash

Strike Temp — 67.6 °C

Temperature — 62 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.25 kg)

1.5 kg (35.3%) — Joe White Maltings, Traditional Ale Malt — Grain — 5.9 EBC

1.5 kg (35.3%) — Joe White Maltings, Pilsner — Grain — 3.2 EBC

1 kg (23.5%) — Corn, Flaked — Grain — 2.6 EBC

250 g (5.9%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

5 g (6 IBU) — Magnum 13.5% — Boil — 30 min

10 g (5 IBU) — Centennial 8.3% — Boil — 15 min

20 g (4 IBU) — Centennial 8.3% — Boil — 5 min

Miscs

1 item — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis US-05 Safale American Ale 81%

Fermentation

Primary — 20 °C — 10 days

Notes

Clean, light and ultra-refreshing — this Cream Ale pours bright with a smooth malt backbone and a subtle hint of dank hop character. Crisp on the finish and incredibly quaffable, it’s the kind of beer that disappears faster than you planned. Easy drinking, full of flavour, and perfect for any session.

Buy it Here

Link to Brewfather

The post Side Quest Ale (Cream Ale) appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 16.29 L

Sparge Water: 14.18 L @ 77 °C

Total Water: 30.47 L

Boil Volume: 25.92 L

Pre-Boil Gravity: 1.051

Vitals

Original Gravity: 1.058

Final Gravity: 1.013

IBU (Tinseth): 43

BU/GU: 0.74

Color: 27 EBC 

Malts (5.43 kg)

3.7 kg (68.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC

700 g (12.9%) — Munich II — Grain — 23 EBC

650 g (12%) —  Carared — Grain — 47.5 EBC

300 g (5.5%) — Extra Light Crystal /  Caramalt — Grain — 50 EBC

80 g (1.5%) — Carafa Special I — Grain — 900 EBC

Hops (120 g)

20 g (18 IBU) — Galaxy 16.4% — Boil — 15 min

20 g (13 IBU) — Mosaic 11.9% — Boil — 15 min

20 g (7 IBU) — Galaxy 16.4% — Boil — 5 min

20 g (5 IBU) — Mosaic 11.9% — Boil — 5 min

20 g — Galaxy 16.4% — Dry Hop — day 4

20 g — Mosaic 11.9% — Dry Hop — day 4

Miscs

1 item — Whirlfloc — Boil — 15 min

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 7 days

Cold Crash — 4 °C — 2 days

Notes

The Red Rocket Red IPA has a healthy dose of Mosaic and Galaxy hops accompanied by the sweet malty backbone. This beer is a delicious symphony waiting to be enjoyed by the masses.

Buy it Here

Link to brewfather

The post Red Rocket Red IPA appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 23.85 L

Sparge Water: 5.15 L

Total Water: 29 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.058

Vitals

Original Gravity: 1.061

Final Gravity: 1.015

IBU (Tinseth): 25

BU/GU: 0.41

Color: 8.9 EBC 

Mash

Temperature — 70 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (5.7 kg)

2 kg (35.1%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

2 kg (35.1%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

1 kg (17.5%) — Blue Lake Milling Oats, Flaked — Grain — 2.8 EBC

500 g (8.8%) — Blue Lake Milling Wheat Flaked — Grain — 3.2 EBC

200 g (3.5%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC

Hops (345 g)

55 g (7 IBU) — Amarillo 9.2% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Citra 12% — Aroma — 30 min hopstand @ 77 °C

55 g (9 IBU) — Mosaic 12.25% — Aroma — 30 min hopstand @ 77 °C

30 g — Amarillo 9.2% — Dry Hop — day 2

30 g — Citra 12% — Dry Hop — day 2

30 g — Idaho #7 12.7% — Dry Hop — day 2

30 g — Amarillo 9.2% — Dry Hop — day 5

30 g — Citra 12% — Dry Hop — day 5

30 g — Idaho #7 12.7% — Dry Hop — day 5

Hopstand at 77 °C

Miscs

2.4 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Pomona 82%

Fermentation

Primary — 20 °C — 4 days

Primary — 22 °C — 5 days

Cold Crash — 4 °C — 3 days

Get Your Recipe Kit Here

Here is the link to Brewfather

The post It’s Just So Big N Juicy DDH NEIPA appeared first on Brew Distill Ferment.

With the aid of some of these revolutionary yeast labs we have put together a yeast comparison chart.

Lallemand and Fermentis are the two main yeast labs we carry in store, so we have based the comparisons around them.

We hope this chart will make your recipe planning just a little easier.

Check out our yeast here

Thanks to the following for providing information

Dereck Lacey from Bluestone yeast

Richard Chamberlain from Lallemand

Zachary Mann from Morebeer

Micheala Carter from Bevie

The post Yeast Substitution Chart appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 30 min

Mash Water: 20.4 L

Sparge Water: 7.68 L

Total Water: 28.08 L

Boil Volume: 25.46 L

Pre-Boil Gravity: 1.045

Vitals

Original Gravity: 1.048

Final Gravity: 1.010

IBU (Tinseth): 34

BU/GU: 0.70

Colour: 5.9 EBC 

Mash

Temperature — 69 °C — 60 min

Malts (4.55 kg)

3.9 kg (85.7%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC

500 g (11%) — Wheat Malt Craft — Grain — 3.5 EBC

150 g (3.3%) — Dexter Malt (Dextrine Malt) — Grain — 7 EBC

Hops (145 g)

30 g (16 IBU) — Motueka 8.3% — Boil — 15 min

15 g (9 IBU) — Nectaron 9.1% — Boil — 15 min

5 g (4 IBU) — Nelson Sauvin 11.5% — Boil — 15 min

20 g (2 IBU) — Motueka 8.3% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nectaron 9.1% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Nelson Sauvin 11.5% — Aroma — 20 min hopstand @ 77 °C

25 g — Motueka 8.3% — Dry Hop — day 4

15 g — Nectaron 9.1% — Dry Hop — day 4

5 g — Nelson Sauvin 11.5% — Dry Hop — day 4

Hopstand at 77 °C

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Water Profile

Ca²⁺ 64 Mg²⁺ 11 Na⁺ 4 Cl^– 64 SO₄^2- 105 HCO₃^– 20

Here is the recipe Kit

Here is the link to Brewfather

The post En Zed Pilsna Recipe (New Zealand Pilsner) appeared first on Brew Distill Ferment.

Ingredients

1 Kg Honey

1 Mangrove Jacks M05 Mead Yeast

1g Yeast Nutrient

3L Water

Optional Ingredients

Carbonation Drops

Campden Tablets

Method

Clean and sanitise all brewing equipment.

Add the honey, water and nutrient to your fermenter.

Stir until the honey has dissolved.

Take a gravity reading of your wort and note it down.

Sprinkle the yeast over top and gently stir in with a sanitized spoon.

Allow to ferment at 20-25C until the gravity stabilises over 3 days. This can take up to 14 days but not limited.

When the Gravity has stabilised, you are ready to bottle desired.

Note:

For sparkling mead dose your bottle with Carbonation Drops and store in bottles that hold carbonation for 3-4 weeks.

For a still mead dose the fermenter with 1 Campden Tablet prior to bottling. If you would like to have a clearer mead allow for another 14-20 days of fermentation in a secondary vessel.

Check out our guide on Mead making equipment

The post Simple Mead Recipe appeared first on Brew Distill Ferment.

The first thing we need is a fermentation vessel. The 5L glass demijohn is a great beginner size. Perfect for small batches of mead making. Add a bung and airlock to complete your fermentation vessel. It also never hurts to have a second fermentation vessel on hand.

A nice easy way to tell the temperature of your fermentation vessel is with a stick-on thermometer.

Now we need to clean and sanitise all our equipment. With plenty of options to choose from we find the most cost effective is Stellarclean for cleaning and Stellarsan for your sanitisation needs.

Next, we want to be able to take gravity readings before and after fermentation. That’s where a hydrometer and test tube come into play. A hydrometer is vital to knowing your alcohol content and when your ferment has finished. Check out our other article on using a hydrometer here.

Bottles are the next thing we need. A popular bottle for mead is the flip top bottle, this bottle comes in both 500ml and 750ml sizes. These bottles are reusable, easy to clean and hold both carbonated and still mead styles.  

One of the last needs we have is a way to get our mead out of the bottle. The small auto syphon (couple with 2m of 10mm vinyl hosing) is a great way to get your mead from fermenter to bottle without disturbing the sediment at the bottom of the fermenter.

There is not a lot to making mead. It’s a fun enjoyable hobby with a delicious outcome.

The post Brief guide of basic mead equipment appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 18.75 L

Sparge Water: 10.33 L

Total Water: 29.08 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.038

Vitals

Original Gravity: 1.043

Final Gravity: 1.007

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 5.5 EBC 

Mash

Temperature — 65 °C — 60 min

Mash Out — 75 °C — 10 min

Malts (4 kg)

2.5 kg (62.5%) — Pilsner Malt — Grain — 3.2 EBC

1 kg (25%) — Briess Corn Yellow, Flaked — Grain — 2.6 EBC

500 g (12.5%) — Voyager Craft Malt Dexter Malt — Grain — 7 EBC

Hops (35 g)

15 g (5 IBU) — Saaz 2.7% — Boil — 60 min

20 g (16 IBU) — Citra 13.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 4 days

Primary — 16 °C — 5 days

Primary — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This Mexican Lager is an easy drinking crisp pale lager with a smooth mouthfeel, delicate hop flavour with a light citrus twist coming from the late addition of Citra hops. Easy to brew and even easier to drink.

Here is the Recipe Kit

Here is the link to BrewFather

The post Once Upon A Time In Mexico (Mexican Lager) appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 19.95 L

Sparge Water: 9.45 L

Total Water: 29.4 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 25

BU/GU: 0.56

Colour: 5.9 EBC 

Mash

Temperature — 67 °C — 60 min

Malts (4.4 kg)

2.2 kg (50%) — Pilsner Malt — Grain — 3.9 EBC

2.2 kg (50%) — Wheat Malt — Grain — 3 EBC

Hops (45 g)

5 g (5 IBU) — Cascade 8.8% — Boil — 60 min

10 g (7 IBU) — Eclipse 17.7% — Boil — 10 min

10 g (6 IBU) — Idaho #7 13.1% — Boil — 10 min

10 g (4 IBU) — Eclipse 17.7% — Boil — 5 min

10 g (3 IBU) — Idaho #7 13.1% — Boil — 5 min

Yeast

1 pkg — Lallemand/Danstar BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

This American and Australian Style Wheat beer uses vibrant stone fruit and citrus forward hops, with equal parts of wheat and barley, to give this approachable beer enough character to leave you wanting more.

Buy the recipe kit Here

Here is the link to BrewFather

The post Little Ray Of Fluffy Sunshine (Hoppy Wheat Beer) appeared first on Brew Distill Ferment.

We Have done all the hard work for you and gone to the effort to find the averages of the relevant water profiles for brewing.

This profile was valid as of May 2024.

All these numbers are based on the averages from water samples available from Tas water for the council areas.

The link to the TAS water is Here

The post Hobart Water Profile appeared first on Brew Distill Ferment.

Instructions

1. Using your brewing system of choice fill the boiler with 22 L of water and heat to a temperature of 69°C.

2. When the water reaches 69°C, slowly add your milled grain, stirring gently to avoid clumping. Maintain the mash temperature of 65°C for 60 minutes. 

3. After 40 minutes of mashing bring 11L of water up to 75°C for sparging in a separate boiler/pot.

4. After 60 minutes raise the temperature up to 75°C for the mash out. Maintain this temp for 10 minutes. Note this step cannot be achieved if using a non-heated mash tun.

5. Raise the grain basket out of the boiler or drain your mash tun into the boiler. Sparge with 11 L of water. This water must be at 75°C – alternatively if you have a large enough brewing system and would prefer not to sparge simply mash in with 33L of water.

6. Set your brewing system to boil. Once it reaches boiling point, boil for 10 minutes. Ensure to stir the proteins in at the start of the boil to avoid boil overs.

7. Once the boil is completed cool the wort to 24-28°C.

8. Drain the wort into a sterilised fermenter. If using distiller’s enzymes add the glucoamylase “distiller’s enzymes” and yeast to the wort with a sterilised spoon. Vigorously stir in the yeast and enzyme, allow to ferment at 24-28°C.

9. Leave to ferment for 10-14 days or until the gravity reading stabilises for two consecutive days. Use Turbo Clear as per instructions.

10. You are now ready to distil. The wash should be siphoned into your still to leave behind the sediment. Please refer to the instruction manual of your distillation unit for detailed instructions on distilling your spirit.

The post All Grain Distilling Mash Guide appeared first on Brew Distill Ferment.

Reflux Still:

Pros:

1. High Purity: Reflux stills are renowned for their ability to produce high-proof, pure spirits. The continuous distillation process allows for better separation of alcohol from impurities, resulting in a cleaner and smoother product. This makes them ideal for home distillers to mix with flavour essences.

2. Efficiency: Reflux stills are highly efficient, capable of producing large quantities of alcohol in a relatively short amount of time.

3. Versatility: Reflux stills offer unique versatility. The production of neutral spirits is very easy to flavour with a wide range of essences and ingredients.

Cons:

1. Time & water: Running a reflux still on a home scale can take anywhere from 3.5-4 hours. Water is needed to cool resulting in a large quantity being used if not recirculating.

2. Limited Flavor: While reflux stills excel at producing high-proof alcohol, they may not capture as much flavor and character from the original ingredients compared to pot stills. This makes them less suitable for spirits where flavor complexity is desired, such as whiskey or rum.

Pot Still:

Pros:

1. Flavor Complexity: Pot stills are renowned for their ability to preserve and enhance the flavors and aromas of the original ingredients. The slower distillation process allows for more interaction between the alcohol vapors and the copper surfaces, resulting in a richer and more nuanced final product.

2. **Artisanal Appeal:** Pot stills are favored by craft distillers and enthusiasts for their hands-on approach to distillation. The traditional pot still design and batch distillation process offer a sense of craftsmanship and authenticity that appeals to consumers seeking unique and artisanal spirits.

3. Flexibility: Pot stills offer flexibility in terms of experimentation and customisation. Distillers can adjust various parameters such as temperature, reflux and cut points to tailor the final product to their desired specifications.

Cons:

1. Lower Purity: Compared to reflux stills, pot stills typically produce lower-proof spirits with higher concentrations of impurities. While this contributes to the flavor complexity, it may require additional processing or aging to achieve desired levels of purity.

2. Time and Labor Intensive: Pot still distillation is a slower and more labor-intensive process compared to reflux distillation. Each batch requires careful monitoring and adjustment.

3. Consistent Results: Due to the artisanal nature of pot still distillation, achieving consistent results from batch to batch can be challenging. Variations in ingredients, equipment and environmental conditions can impact the final outcome, requiring skill and experience to maintain quality standards.

Conclusion

The choice between a reflux still and a pot still ultimately depends on factors such as production goals, desired flavour profile and level of expertise. Reflux stills offer efficiency and purity, making them ideal for large-scale production of high-proof spirits. On the other hand, pot stills excel at preserving flavour complexity and artisanal appeal, making them a favourite among craft distillers and enthusiasts. Whether you prioritise purity or flavour, both distillation methods have their own unique advantages and considerations to take into account.

The post Reflux Still vs Pot Still: Choosing the Right Distillation Method appeared first on Brew Distill Ferment.

Boil Time: 60 min

Mash Water: 21.6 L

Sparge Water: 8.24 L

Total Water: 29.84 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.043

Vitals

Original Gravity: 1.049

Final Gravity: 1.011

IBU (Tinseth): 32

BU/GU: 0.65

Colour: 21 EBC 

Mash

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.95 kg)

3.9 kg (78.8%) — Ale Malt — Grain — 6 EBC

500 g (10.1%) — Caramalt — Grain — 50 EBC

500 g (10.1%) — Carapils/Carafoam — Grain — 3.9 EBC

50 g (1%) — Carafa III — Grain — 1035 EBC

Hops (120 g)

20 g (12 IBU) — Amarillo 8.6% — Boil — 20 min

20 g (12 IBU) — Cascade 8.1% — Boil — 20 min

20 g (4 IBU) — Amarillo 8.6% — Boil — 5 min

20 g (4 IBU) — Cascade 8.1% — Boil — 5 min

20 g — Amarillo 8.6% — Dry Hop — day 7

20 g — Cascade 8.1% — Dry Hop — day 7

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients — Boil — 15 min

Yeast

1 pkg — Lallemand BRY-97 American West Coast Ale 80%

Fermentation

Primary — 18 °C — 4 days

Primary — 20 °C — 5 days

Cold Crash — 4 °C — 3 days

Notes

An amber, hoppy, moderate-strength American craft beer with a caramel malty flavour. Our version of this beer is more hop forward with a sweet caramel malt finish. A great tasting beer that won’t make you s#!t the bed.

Here is the link to Brewfather

Get your recipe kit Here

The post My Dog Stepped On A Bee Amber Ale appeared first on Brew Distill Ferment.

Temperature — 68 °C — 60 min

Mash Out — 75 °C — 15 min

Malts (4.51 kg)

3.7 kg (82%) — Weyermann Bohemian Pilsner Malt — Grain — 4 EBC

500 g (11.1%) — Weyermann Munich I — Grain — 15 EBC

310 g (6.9%) — Briess Carapils — Grain — 3 EBC

Hops (60 g)

35 g (18 IBU) — Saaz 4.4% — Boil — 60 min

25 g (6 IBU) — Saaz 4.3% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 84%

Fermentation

Primary — 14 °C — 7 days

Primary — 17 °C — 4 days

Cold Crash — 4 °C — 4 days

Notes

Crisp, complex and well-rounded yet refreshing.

Here is a Link to BrewFather

The post All Grain Recipe Czech Pale Lager appeared first on Brew Distill Ferment.

What is a SMaSH beer you ask. Well, it’s simple, SMaSH stands for Single Malt and Single Hop. Great for beginners and experienced brewers to really learn about a certain hop or base malt.

Click the link or check out the recipes in store.

When IPA it Cascades IPA SMASH Bro’s Series
https://share.brewfather.app/x5jwCHYXxKzFDo

Chullay Bin Pilsner SMASH Bro’s Series
https://share.brewfather.app/gC3HWxXzAM1HBX

Galaxy Not So Far Away Pale Ale SMASH Bro’s Series
https://share.brewfather.app/5G6WLMrGw3hh3g

Nectaron of the Gods Pale Ale SMASH Bro’s Series
https://share.brewfather.app/MFKRpwXLVAjQBU

Oz Lager SMASH Bro’s Series
https://share.brewfather.app/8bso5tkUfuc1P9

Simple Simcoe Says: Pale Ale SMASH Bro’s Series
https://share.brewfather.app/un19nsy3mkth4y

The post SMaSH Bro’s All Grain Recipes appeared first on Brew Distill Ferment.

1.5kg Red Cabbage (approx. 2 small to medium cabbages) 

40g Coarse Sea Salt

200g Granny Smith Apples

100g Fennel Bulb

100g Onion

10g Fennel Seeds

2 Whole cabbage leaves for the top of the ferment

Equipment:

2L Jar

Canning Funnel (optional)

Fermentation lid (lid with airlock)

Large Bowl

Knife

Chopping Board

Instructions:

· Wash and sanitise all equipment. 

· Slice cabbage into ¼ inch thick shreds, thinly slice apple, fennel, and onion.

· Put the cabbage into the bowl and sprinkle the salt over top. With clean hands massage and squeeze the salt into the cabbage. The cabbage will begin to release liquid and become translucent. The cabbage is ready when it is completely translucent, and you can squeeze all the liquid from a handful. Now add the apple, fennel, onion, and fennel seeds. Mix thoroughly.

· Transfer the mixture including the natural brine from the cabbage to the jar. Tamp the mixture down as it is added to the jar. Make sure to force any air pockets out and solids under the brine. Fill the jar leaving 2 inches of headspace.

· Take one of the whole leaves and rinse and fold it to fit into the top of the jar. Cover your Kraut mix with the leaf allowing it to slightly protrude the top of the jar. Add the second leaf if the first doesn’t fully cover and submerge the Kraut.

· Seal the jar with the fermentation lid there should be some light resistance from the cabbage leaf. Place on a plate to catch any overflow.

· Ferment the kraut in a cool place away from direct sunlight for 3 weeks (ideal temp is 18-20*c). Taste after 2 weeks to check the sourness is to your liking. If not sour enough allow to ferment for another week. When the kraut is to your taste, replace the fermentation lid with a regular lid store in the fridge for up to 10 months.

Note:

If you don’t have a fermentation lid burp the jar daily.

This sauerkraut is delicious served fresh as a side. If you want to up your game gently fry the kraut in some butter add a few generous dashes of red wine allow to cook on a medium heat till the wine has almost evaporated and serve.

The post Red Cabbage Sauerkraut with Apple and Fennel appeared first on Brew Distill Ferment.

All Grain

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 22.05 L

Sparge Water: 7.91 L

Total Water: 29.96 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.049

Vitals

Original Gravity: 1.055

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.37

Colour: 16.7 EBC 

Mash

Temperature — 64 °C — 60 min

Temperature — 75 °C — 10 min

Malts (5.1 kg)

3 kg (58.8%) — Pilsner — Grain — 3.3 EBC

1.3 kg (25.5%) — Munich I — Grain — 15 EBC

500 g (9.8%) — Weyerman Melanoidin — Grain — 75 EBC

300 g (5.9%) — Carapils/Carafoam — Grain — 3.9 EBC

Hops (55 g)

20 g (13 IBU) — Hallertauer 5.2% — Boil — 60 min

30 g (8 IBU) — Hallertauer 5.2% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) NovaLager 82%

Fermentation

Primary — 16 °C — 10 days

Carbonation: 2.7 CO₂-vol

Notes

The Amber Lager Style beer served at Oktoberfest from 1872 -1990

Here is the link to Brewfather

The post All Grain Recipe Märzen appeared first on Brew Distill Ferment.

3 kg Pale liquid malt

5 kg Dextrose

1 Pack Pure Distilling Whisky yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, malt and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.
5. Your Spirit is now ready to be cut back to your desired strength and aged with oak till you reach your desired flavour.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a reduction in flavour.

If you’re feeling adventurous, replace the sugar with a dark malt for a richer flavour. Cheers!

The post BDF EASY WHISKEY WASH RECIPE appeared first on Brew Distill Ferment.

Brew Enhancer – 75% Dextrose 25% Corn Syrup

Use instead of just sugar to give a cleaner beer, improves mouth feel and head retention. Pair with Morgan’s Cortes Cerveza. Great for lighter beers.

Brew Enhancer + – 65% Dextrose 15% Light Malt 20% Corn Syrup

Use instead of just sugar to give a cleaner beer, improve mouth feel and improve head retention. Pair with Cooper’s Golden Crown Lager. Great for lighter beers.

Half & Half – 50% Dextrose 50% Light Malt

Use instead of just sugar to give more body & colour to your beer, as well as improve head retention. Pair with Morgan’s Pacific Pale Ale. A great allrounder for most beer styles

Half & Half + – 45% Dextrose 45% Light Malt 10% Corn Syrup

Use instead of a normal Half n’ Half if you want extra body and head retention in your beer. Pair with Cooper’s Australian Pale Ale. A great allrounder for most beer styles.

Milkshake Light – 75% Light Dry Malt 25% Lactose

Makes a smooth and creamy finish. Has a higher-than-normal finishing gravity. Pair with Morgan’s Frontier IPA. Perfect to make Milk Shake IPA’s, Pale Ales, and Milkshake Stouts.

Half & Half Dark – 50% Dextrose 50% Dark Malt

Use instead of just sugar to give your Ales richer, fuller flavours, as well as improve head retention. Pair with Black Rock Bock. A great allrounder for dark beer styles.

Half & Half Dark + – 45% Dextrose 45% Dark Malt 10% Corn Syrup

Use instead of a normal Half n’ Half if you want extra body and head retention in your beer. Pair with Morgan’s Dockside Stout. A great allrounder for dark beer styles.

Light & Dark – 50% Light Malt 50% Dark Malt

Use instead of just sugar to give more body, colour & improve mouth feel as well as head retention. Pair with Black Rock Nut Brown Ale. Great with darker beer styles.

Milk Stout – 75% Dark Malt 10% Corn Syrup 15% Lactose

Use to make a smooth, creamy, rich stout. Has a higher-than-normal finishing gravity. Pair with Cooper’s Irish Stout. Great for dark beer Styles

Roasted Stout – 85% Dark Malt 10% Corn Syrup 5% Roasted Barley Malt

Use to make a full-bodied Stout with hints of roasted coffee and bitter chocolate. Pair with Morgan’s Australian Old. Great for dark beer styles

The post A guide to our Beer Enhancers appeared first on Brew Distill Ferment.

Equipment:

Medium pot

Wooden spoon or silicon spatula

Thermometer

Baking tray lined with baking paper

Ingredients:

1kg of White sugar

¼ tsp citric acid (or 10ml of lemon juice)

Water as needed.

Method:

1. Place sugar in saucepan, add just enough water to dissolve into a thick syrup.

2. Turn stove onto a low heat and gently bring to a boil.

3. Mix the citric acid into the sugar.

4. Keep the temperature between 125ºc and 135ºc. The ideal temp is 133ºc. Use a tablespoon to introduce small amounts of water into the sugar mix to help keep the temperature below 135ºc. The colour will gradually change from clear to amber, then a dark red colour. As a time guide:

• Clear Candi Sugar is free of colour. This takes only a few minutes to achieve.

• Light candi sugar is a very light amber yellow (honey) colour. This can take as little as 15 minutes.

• Dark candi sugar is very deep red. This can take several hours.

5. When you reach the desired colour stop adding water and let the temperature rise to 150ºc.

6. Turn off the heat and pour into lined baking tray. Allow to cool.

7. When the mix has completely cooled smash into small chunks.

8. This is now ready to use. Happy Brewing

9. To Incorporate the Candi into your brew either put desired amount into a hop spider or dissolve in hot water before adding into your brew. If adding directly to the boiler turn off while dissolving to avoid scorching

The post Belgian Style Candi Sugar appeared first on Brew Distill Ferment.

Spiked Spiced Mulled Cider

2ltr cider

4 cloves

1 orange zest and juice

5 cardamon pods

¼ teaspoon nutmeg

2 star anise

1 cinnamon quill

½ cup demerara sugar or Raw

1 orange sliced for garnish.

Bourbon, Spiced Rum or Brandy. Drinkers’ choice

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine cider, spices, sugar and the orange juice and zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the cider.

Spike glasses with a shot of chosen booze. Top the glass off with the strained hot cider. Garnish with the orange slice.

Consume with friends around the fire pit.

Mulled wine

1 750 ml bottle of red wine (Merlot, Shiraz, Cabernet Sauvignon etc.)

1 cinnamon

4 cloves

2 star anise

¼ cup Demerara sugar

1 lemon zest

1 orange sliced for garnish

Brandy

Gently toast the cloves, star anise and cinnamon till fragrant.

Combine wine, spices, sugar and the lemon zest in a pot and bring to a gentle simmer for 1 hour.

Strain the spices off the wine.

Spike the glasses with a shot of Brandy. Top the glass off with the strained hot wine. Garnish with the orange slice.

Consume rugged up next to a fireplace.

Spiked Mulled ginger beer.

2 ltr ginger beer

2 cinnamon quills

6 cloves

2 T fresh ginger peeled and chopped.

¼ t nutmeg

¼ cup honey

Bourbon or spiced rum. Drinkers’ choice

Combine ginger, cinnamon, cloves, ginger, nutmeg, and honey in a pot and gently simmer for 1 hour

Strain the spices off the Ginger beer.

Spike the glasses with a shot of chosen booze. Top the glass off with the strained hot ginger beer.

Consume in bed with your hot water bottle.

Don’t forget to drink responsibly.

The post Trio of Mulled Recipes appeared first on Brew Distill Ferment.

75% efficiency

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.17 L

Sparge Water: 10.02 L

Total Water: 29.19 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.044

Final Gravity: 1.011

IBU (Tinseth): 21

BU/GU: 0.48

Colour: 24 EBC 

Mash

Mash Out — 75 °C — 10 min

Temperature — 65 °C — 60 min

Malts (4.14 kg)

2.7 kg (65.2%) — Pale Malt, Maris Otter — Grain — 5.9 EBC

700 g (16.9%) — Munich — Grain — 15 EBC

260 g (6.3%) — Carapils — Grain — 3 EBC

260 g (6.3%) — Special B — Grain — 290 EBC

220 g (5.3%) — Melanoidin — Grain — 70 EBC

Hops (50 g)

25 g (14 IBU) — Fuggle 4.6% — Boil — 60 min

25 g (7 IBU) — Fuggle 4.6% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation

Primary — 18 °C — 10 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

NOTES

This Irish-style red ale is a balanced beer. Featuring an approachable hop bitterness which rests on the palate with notes of caramel and toffee.

Here is the Link to Brewfather

The post All Grain Recipe Irish Red Ale appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.35 L

Sparge Water: 9.89 L

Total Water: 29.24 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.045

Final Gravity: 1.010

IBU (Tinseth): 20

BU/GU: 0.45

Colour: 7.3 EBC 

Mash

Temperature — 64 °C — 60 min

Malts (4.2 kg)

4 kg (95.2%) — Weyermann Pilsner — Grain — 5 EBC

200 g (4.8%) — Briess Carapils — Grain — 4 EBC

Hops (50 g)

30 g (16 IBU) — Tettnang 4.5% — Boil — 60 min

20 g (4 IBU) — Tettnang 3.5% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Köln 78%

Fermentation

Primary — 16 °C — 6 days

Primary — 18 °C — 3 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO₂-vol

Notes

Kölsch is a refreshing style of beer that stands out for its crisp drinkability and exceptional balance of malt and fruit flavours.

Here is the Link to Brewfather

The post All Grain Recipe Kolsch appeared first on Brew Distill Ferment.

2.5 kg Molasses

4 kg Dextrose or brown sugar

1 Pack Pure distilling Rum yeast

1 Pack Pure Distilling Crystal Clear

Pure Distilling Distilling conditioner

21 litres warm water (30-35 deg C)

DIRECTIONS

1. In a sterilised fermenter combine the sugar, molasses and the water, making sure to dissolve the sugar completely.
2. Ensure the wash is between 24-30 deg C, this is the ideal temperature range you are aiming for.
3. Now ferment the wash for 10 days. Check gravity on day 10 ensuring it has fermented all the way out (FG <1.000). Clear with the Crystal Clear, following instructions on the packet.
4. Once fully cleared, usually 24-48 hours, transfer to your boiler & add distilling conditioner. Run still as normal.

For the best results use a pot still. Alternatively removing the packing from a reflux condenser will produce a similar result with a slight reduction in flavour.

If you’re feeling adventurous, replace the sugar with molasses for a 100% molasses run. Cheers!

The post BDF Molasses Rum Wash Recipe appeared first on Brew Distill Ferment.

Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.53 L

Sparge Water: 9.76 L

Total Water: 29.29 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.043

Final Gravity: 1.011

IBU (Tinseth): 34

BU/GU: 0.78

Colour: 74.5 EBC 

Mash

Temperature — 66 °C — 60 min

Malts (4.26 kg)

3.3 kg (77.5%) — Pale Ale Golden Promise — Grain — 5 EBC

400 g (9.4%) — Barley, Flaked — Grain — 3.3 EBC

300 g (7%) — Chocolate Malt — Grain — 750 EBC

260 g (6.1%) — Roasted Barley — Grain — 1400 EBC

Hops (85 g)

30 g (17 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 60 min

25 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 20 min

30 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — S-04 74%

Fermentation

Primary — 18 °C — 14 days

Carbonation: 2.4 CO₂-vo

Notes

Alternative Yeast Options – Fermentis SafAle S-04 Or Lallemand Windsor.

Irish Dry Stout is Dark black beer with a dry-roasted character thanks to the use of roasted barley.

The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character.

Hop bitterness is medium to medium high.

Here Is the Link to Brewfather

Get your recipe kit here

The post All Grain Recipe Irish Stout “Guinness” Style Clone appeared first on Brew Distill Ferment.

All Grain – 8.5% ABV

Batch Volume: 18 L

Boil Time: 120 min

Mash Water: 23.5 L

Sparge Water: 8.78 L @ 77 °C

Total Water: 32.28 L

Boil Volume: 27 L

Pre-Boil Gravity: 1.066

Vitals

Original Gravity: 1.089

Final Gravity: 1.024

IBU (Tinseth): 64

BU/GU: 0.72

Colour: 74.5 EBC 

Mash

Temperature — 70 °C — 60 min

Malts (6.6 kg)

5.5 kg (79.3%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC

350 g (5.1%) — Simpsons Brown Malt — Grain — 515 EBC

250 g (3.6%) — Joe White Maltings Chocolate Malt — Grain — 750 EBC

250 g (3.6%) — Joe White Maltings Crystal — Grain — 142 EBC

250 g (3.6%) — Special B Malt — Grain — 355 EBC

Other (335 g)

335 g (4.8%) — date Syrup — Sugar — 85 EBC

Hops (60 g)

60 g (64 IBU) — Magnum 10.2% — Boil — 60 min

Miscs

200 ml — Bourbon — Bottling

3 items — Orange Peel Zest — Bottling

1 items — Vanilla bean pod — Bottling

Yeast

2 pkg — Mangrove Jack’s M42 New World Strong Ale 76.5%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO₂-vol

On brew day, zest 2-3 oranges & soak with the vanilla bean in the bourbon. Leave to soak, shaking the jar everyday until 24 hours before bottling/kegging. Add the contents of the jar into the fermenter, straining out the vanilla bean & orange peel zest as you do so, stirring slowly to combine with the brew.

Bottle/keg as normal once sediment has settled.

Note: Vanilla essence or extract can be used in place of vanilla pods, we suggest roughly 5-15ml as a starting point.

Here’s the link to this recipe on the Brewfather app.

The post All Grain Recipe Orange Is The New Black Imperial Stout appeared first on Brew Distill Ferment.

Transfer your beer to a keg by using your preferred method, ie. syphon,  fermenter tap, pressure transfer etc.

Once you have transferred your beer, connect your Co2 connector to the Co2 post on your keg and set the Co2 bottle regulator to 10-12 psi. Let the Co2 build up in the keg then pull the pressure relief valve 2-3 times. Waiting between pulls to allow the pressure to build back up, purging any oxygen from the head space of the keg.

At this stage we like to check for any potential leaks in the lid, posts or PRV by simply spraying sanitiser or soapy water & checking for any bubbles coming out of connection points.

Once this is done, let the keg sit in the kegerator/fridge between 2-4 degrees Celsius for 2 weeks with the Co2 connected.

After 2 weeks your beer will be carbonated and ready to pour, no need to adjust the dial on your Co2 regulator to dispense, just pour and enjoy.

Quick Force Carbonation Method

For this next method we follow the exact same process as the previous method up until the point of getting the keg in the fridge. At this point the main difference will be the pressure that the regulator on your Co2 bottle will be set at.
Connect the Co2 connector to the Co2 post, purge the keg as before using 10-12 psi. Now with the keg purged of any oxygen, set the Co2 regulator to 25-30 psi, making sure you have the appropriate PRV that can hold at least 35 psi. Let the keg sit for 2-3 days.


After 2 full days of carbonating, you can check the carbonation levels by disconnecting the Co2 connector, pulling the PRV to release any excess pressure, then adjust your regulator to 10-12 psi, then reconnecting the Co2 connector to dispense a test sample. If your beer is not carbonated enough to your liking, adjust the regulator back to 25-30 psi and let sit for another full day.

Once your beer has done carbonating, always release excess pressure from the keg using the PRV and set the Co2 regulator back to 10-12 psi for dispensing.

And don’t forget to enjoy responsibly (or not, who are we to judge)

The post How To Carbonate Your Kegs appeared first on Brew Distill Ferment.

What does a hydrometer do?

A hydrometer reads the density of a liquid based on its buoyancy. For brewers it is measuring the concentration of sugar in a liquid.

How do we read this bad bouy?

A sample of wort to be tested is poured into a sufficiently tall container. The hydrometer is lowered into the liquid until it floats. Then we give it a little spin for fun and to get rid of any bubbles in the tube. The point where the liquid touches the scale on the stem is noted. This is your gravity reading.

When do I take a reading?

The first reading you should take of your beer is the Original Gravity (OG). For extract brewers this is when the beer extract and the sugar pack have been dissolved and the fermenter is topped up with water to the correct level. For the grain brewers this is after the boil, whirlpool/hop stand (if doing one) and cooling, as you add the beer to the fermenter take your sample.
Our second reading is the Final Gravity. This is the reading after our wort has fermented. This is also a great way to see if our brew has finished fermenting. If we take 2 readings 24hrs apart and they are the same, then our brew has finished fermenting.

How do I Figure out the ABV in my beer with my Hydrometer?

It’s a simple maths equation. First, we take the Original Gravity & minus the Final Gravity, then times this by 131 which gives us our % ABV.

(Original Gravity – Final Gravity) x 131 = % ABV

Example
1.056-1.010=0.046 x 131=6.026

Or if you are mathematically challenged like us you can use the tools found on the Brewers Friend website. (https://www.brewersfriend.com/abv-calculator/). Or most brewing apps will have this tool to help with the process.

If you have any other questions or need some help, please feel free to stop in at 51 Main Rd, Moonah or
call us on (03) 6278 3881.

The post Hydrometers. A short guide. appeared first on Brew Distill Ferment.

4 kg (85.3%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 2.9 EBC

250 g (5.3%) — Joe White Maltings Crystal — Grain — 142 EBC

220 g (4.7%) — Briess Carapils — Grain — 3 EBC

220 g (4.7%) — Wheat Malt Craft — Grain — 3.5 EBC

Hops (165 g)

20 g (9 IBU) — Citra 12.9% — Boil — 5 min

20 g (7 IBU) — Mosaic 11.1% — Boil — 5 min

20 g (9 IBU) — Simcoe 13% — Boil — 5 min

15 g (2 IBU) — Citra 12.9% — Aroma — 20 min hopstand @ 77 °C

15 g (2 IBU) — Mosaic 11.1% — Aroma — 20 min hopstand @ 77 °C

15 g (3 IBU) — Simcoe 13% — Aroma — 20 min hopstand @ 77 °C

20 g — Citra 12.9% — Dry Hop — day 3

20 g — Mosaic 11.1% — Dry Hop — day 3

20 g — Simcoe 13% — Dry Hop — day 3

Hopstand at 77 °C

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — Lallemand (LalBrew) Verdant IPA 77%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO2-vol

Notes

This classic Pale Ale recipe is a refreshing treat all year round but more so in the summer heat.

Follow the link to the brew father app or put the recipe into your preferred app.

Here is the link to Brewfather

Get your recipe kit here

The post All Grain Classic Combo Pale Ale appeared first on Brew Distill Ferment.

EQUIPMENT

• 5L Demijohn fitted with airlock
• 5L capacity pot
• Muslin cloth
• Mangrove Jacks Wine Yeast strain VR21 OR BV72 (both suitable for plums)
• 2.5kg of sweet ripe plums
• 1.5 to 3.5 cups of granulated sugar (see note below)
• 3 cups of water
• 0.5 teaspoons of lemon juice
• Steriliser of choice

NOTES ON SWEETNESS LEVEL

Dry wine: 1.5 cups of sugar

Semi-dry wine: 2 cups of sugar

Semi-sweet wine: 2.5 cups of sugar

Sweet wine: 3 cups of sugar

Dessert wine: 3.5 cups of sugar

RECIPE

1. Begin by using steriliser of choice to sterilise all your equipment. Cleanliness is key to ensuring your hard work doesn’t go to waste!
2. Begin by washing and pitting plums and dice into small cubes, leaving the skins on. Skins will add natural tannins, providing astringency & flavour to the wine.
3. Add plums to the pot, along with the sugar, water, and lemon juice.
4. Boil and mash plums until all sugar is dissolved. Once this is completed, remove the pot from the heat and allow it to sit for an hour, this will allow to flavours to develop.
5. Strain into demijohn using muslin cloth and once liquid is at room temperature add chosen yeast.
6. Seal lid and gently swirl to incorporate yeast into mixture.
7. Leave demijohn in a dark warm (24-27deg) place for 5-7 days. Your wine will begin to bubble within the first 1-2 days. You will know your ferment is complete when bubbling drastically reduces. When in doubt, taste-test your plum wine for sweetness, go onto the next step when your wine tastes dry enough for your liking. If it still tastes too sweet, let it keep fermenting for several more days until it tastes more dry.
8. Once fermentation is complete move it to the fridge for 48 hours. You can remove the airlock and set the original swing-cap on your demijohn. Leaving your wine in the fridge helps the yeast to fall to the bottom of your demijohn.
9. You will now want to carefully rack (pour) your wine off and leave all the lees (sediment) at the bottom of your demijohn.
10. We recommend bottling your wine in glass bottles.

Some people enjoy the taste of young fruit wine while other prefer the taste of an aged fruit wine. Try both and see which you prefer. Cheers!

The post Simple Summer Plum Wine Recipe appeared first on Brew Distill Ferment.

INGREDIENTS

• 1 bottle Whiskey
• 1 cup of water
• 1 tsp. baking soda
• 1 cup of sugar
• 1 tsp. salt
• 1 cup of brown sugar
• 4 large eggs
• 1 cup of nuts
• 2 cups of dried fruit
• half of 1 freshly squeezed lemon

RECIPE

1. Sample the whiskey to check quality.
2. Take a large bowl, check the whiskey again. To be sure it is the highest quality, pour one level cup and drink.
3. Repeat.
4. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
5. Add one teaspoon of sugar. Beat again.
6. Make sure the whiskey is still OK. Cry another tup.
7. Turn off the mixerer.
8. Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
9. Mix on the turner.
10. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
11. Sample the whiskey to check for tonsisticity.
12. Next, sift two cups of salt. Or something. Who gives a shit.
13. Check the whiskey. Now sift the lemon juice and strain your nuts.
14. Add one table.
15. Add a spoon of sugar, or something. Whatever you can find.
16. Greash the oven and piss in the fridge.
17. Turn the cake tin 3500 defrees.
18. Don’t forget to beat off the turner.
19. Throw the bowl through the f**king window.
20. Check the whiskey again and go to bed.

The post Drunken Christmas Fruitcake Recipe appeared first on Brew Distill Ferment.

FIG & SPICE CHRISTMAS WHISKEY

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Whiskey
• Thinly pared rind of 1 orange
• 10 Cloves
• 400g Roughly chopped dried figs
• 300g Soft light brown sugar

DIRECTIONS

1. Place dry ingredients into a sterilised screw-top jar, top up with Whiskey.
2. Seal and store in a dark cool place, turning the bottle gently every day or so for the first week to help the sugar to dissolve. Leave for 2-3 weeks to allow flavours to mature.
3. To bottle into gift bottle, place a muslin in a sieve and scald it by pouring boiling water over it. Strain liqueur through the sieve into a bowl, decant into sterilised gift bottles. Seal, label & you are ready to gift.

PEPPERMINT VODKA

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Vodka
• 2 tbsp Peppermint extract
• 3 cups of dextrose or white sugar
• 1.5 cups of water

DIRECTIONS

1. Heat water and sugar over medium heat until fully dissolved.
2. Once mixture has cooled add peppermint extract & combine well.
3. Add the cooled syrup to vodka & stir well to combine.
4. Pour directly into sterilised gift jars, seal & label.
5. Keep in a dark cool place for 2 weeks to allow flavours to mature. Be sure to give bottle a shake every few days for the first 2 weeks.

GINGERBREAD CREAM LIQUEUR

YIELD

This recipe has 2 components. The Ginger Infused Rum & Gingerbread Cream Liqueur. The first component will yield 1L of Ginger Infused Rum (can be enjoyed as is). Or mix the Ginger Infused Rum with heavy cream + condensed milk to produce 2.5L of Gingerbread Liqueur.

INGREDIENTS

FOR GINGER INFUSED RUM

• 1L Dark rum
• 40g Fresh ginger
• 60g Crystallised ginger
• 200g Muscovado or brown sugar
• 12 Cloves
• 2 Cinnamon sticks
• 1 tsp Vanilla Extract

FOR GINGERBREAD CREAM LIQUEUR (to fill 1 gift bottle)

• 125ml of premade ginger infused rum
• 125ml heavy cream
• 60ml condensed milk

DIRECTIONS

FOR GINGER INFUSED RUM

1. Roughly chop the fresh and crystalised ginger and give the cinnamon & cloves a quick bash with the end of a rolling pin to break them up a little.
2. Place the above ingredients into a sterilised screw-top jar. Add vanilla extract & sugar.
3. Top up jar with rum & seal.
4. Give jar a good swirl to mix ingredients.
5. Leave in a cool dark place for 5-7 days, be sure to give the jar a quick swirl every few days to help the sugar to dissolve.
6. Place a muslin in a sieve and scald it by pouring boiling water over it. Strain the liquid through the sieve into a bowl, decant into sterilised screw-top jar until you wish to make the gingerbread cream liqueur.

FOR GINGERBREAD CREAM LIQUEUR

1. Pour the ginger infused rum, cream and condensed milk into a sterilised jug and stir until well combined.
2. Pour into a sterilised gift bottle, seal and store in the fridge until required.
3. Give the bottle a gentle shake before serving in small glasses, either chilled or over ice.

NOTE: Ginger Infused Rum will keep for a year. The Gingerbread Cream Liqueur however, keeps for between 2-3 week. So only mix Cream Liqueur prior to gifting to ensure freshness.

The post Get into the Christmas Spirit(s)! A trio of homemade Christmas liqueur recipes appeared first on Brew Distill Ferment.

For those who don’t know, traditional Advocaat is a liqueur made with whole eggs that is similar to eggnog, has a custard-like flavour & made with brandy & sugar. Traditionally served in the markets of Holland, Belgium, Germany and Austria, today it is used in many short and long cocktails including the Snowball and Fluffy Duck.

INGREDIENTS

• 80ml Prosecco
• 50ml Advocaat
• 20ml Vanilla syrup
• Icing sugar
• Fresh lemon

INSTRUCTIONS

1. Run fresh cut lemon around the rim of a cocktail coupe.
2. Dip rim in plate of icing sugar.
3. Pour Advocaat in glass, top with vanilla syrup & Prosecco.
4. Garnish with lemon rind.
5. Merry Christmas!

The post Snowball Fizz – Christmas Cocktail Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• Large pot
• Paddle
• Bottle + caps

INGREDIENTS

• 1L peach juice
• 1 cup of >90% distilled alcohol
• ½ cup peach schnapps
• 1 cup of brown sugar
• 6 ripe peaches peeled & quartered
• 4 cinnamon sticks
• 12 cloves
• 1 vanilla bean

INSTRUCTIONS

1. Pour the peach juice, brown sugar, peaches, cinnamon sticks, cloves and vanilla beans into a large pot.
2. Bring the mixture to a low simmer and bubble 3 to 4 minutes or until brown sugar is dissolved, stirring occasionally.
3. Remove from the heat and allow to sit until room temperature or cool in an ice bath.
4. After the mixture has cooled, add the distilled alcohol & peach schnapps and stir to combine.
5. Pour into an airtight container and refrigerate.
6. Allow the peach moonshine to sit a couple of days before serving, strain peaches and reserve peaches to serve as a garnish.
7. Store your peach moonshine in a cool, dark place for 30 days to finish. This will be good for up to a year.

Serve straight, neat or over ice. Or use in cocktails, we like ours with some bourbon.  

EXTRA COCKTAIL RECIPE with PEACH MOONSHINE

Ingredients

• 60ml Peach Moonshine
• 150ml San Pellegrino Sparkling Blood Orange
• Squeeze of lime

Directions

1. Prepare your lowball glass with ice
2. Add Peach Moonshine.
3. Top with San Pellegrino Blood Orange drink.
4. Squeeze lime over the top.
5. Kick back and enjoy!

The post Peach Moonshine Recipe appeared first on Brew Distill Ferment.

INGREDIENTS

• Leg of Ham
• Misty Gully Maple Ham Cure

DIRECTIONS

1. Weigh your leg of ham then place in a deep plastic or glass container.
2. To make brine, dissolve 130g of Misty Gully Maple Ham Cure per litre of water. Make enough brine to fully submerge the meat in its container.
3. Inject 25% of the total weight of the ham with additional brine. For eg. A 4kg leg of ham should be injected with 1L of brine. Pump into thick sections of the meat or in near the bone to ensure a thorough cure.
4. Keep in the fridge for 24 hours for every 500g of meat.
5. Once cured, rinse the meat to remove excess cure, then soak meat in cool water for 3-4 hours, changing the water every hour to reduce excess saltiness.
6. Cook in oven or smoker at 110 degrees Celsius until your meat reaches an internal temperature of 65 degrees Celsius.
7. Set aside to cool completely.
8. Prepare your ham as usual, for example, score with diamond pattern & stud with cloves before warming in the oven to serve. Enjoy!
9. PS. Don’t share with doggo’s, it’s too salty & will make him ill. He will give you eyes though!!

The post Christmas Maple Ham Recipe appeared first on Brew Distill Ferment.

EQUIPMENT

• 23L+ Fermenter + accessories (airlock, grommet, stick-on thermometer)
• Sanitiser of choice
• 5L capacity pot
• Strainer
• Paddle
• Enough bottles for 22L or keg

INGREDIENTS

• 20 lemons
• 2kg of dextrose
• 500g lactose
• 1x sachet of yeast nutrient
• 1x sachet of either Lalvin EC-1118 or Mangrove Jack’s Cider Yeast M02 or SafCider AB-1
• Carbonation drops

RECIPE

1. Sterilise your fermenter + accessories, strainer & paddle with steriliser of choice & set aside.
2. Wash lemons well, slice with skin on & remove seeds.
3. In the pot, heat 5L of water & add in lemons, dextrose & lactose. Simmer for 20-30 minutes.
4. Pour hot mixture through strainer into your fermenter. Add enough cold water to reach 22L mark.
5. Add yeast nutrient and stir thoroughly.
6. Once temperature of liquid is 30 deg Celsius and below pitch yeast & stir well to combine.
7. Fit the airlock to the fermenter lid & close tightly.
8. Allow to ferment for 72 hours or until bubbling has ceased.
9. Bottle using carbonation drops. Follow pack instructions for dosage.
10. Allow these to sit for 2-3 weeks to allow for carbonation to occur & flavours to mature.

The post Hard Lemonade Recipe appeared first on Brew Distill Ferment.

Batch Size: 19L
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%

MALT/GRAIN BILL

2.3kg Maris Otter
900g Munich malt
455g Chocolate malt
455 Victory malt
230g Crystal malt
230g Carafa T3

HOPS & ADDITIONS SCHEDULE

43g Fuggles [5% AA] at 60 minutes
28g Fuggles at flame-out
230–450g coarsely ground roasted coffee, post fermentation (something with rich cocoa notes rather than the fruitier coffees).

YEAST

Fermentis Beer Yeast Safale S-04 11.5

Or

Lallemand Yeast LalBrew Verdant IPA 11g

DIRECTIONS

Mill the grains and mix with 11.8 L of 73°C strike water to reach a mash temperature of 67°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 15.6L and top up as necessary to obtain 23L of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 17°C. Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 17°C for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 55–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.

The post Coffee Stout Recipe appeared first on Brew Distill Ferment.

The resultant dairy kefir made by adding kefir grains to dairy milk is a slightly thickened & sour, lightly effervescent pre & probiotic drink. You can enjoy your kefir drink either as is or use it in a range of ways, such as making cream or cheese. In our recipe we’ll show you how use your freshly prepared dairy kefir to make a saffron, maple and vanilla milk fizz!

Want to take a break from creating dairy kefir for up to a week? Then place grains in a clean jar & top up with fresh dairy milk, replace lid loosely and keep in the fridge for up to a week. When ready to use simply leave out at room temperature covered with a muslin cloth + rubber band. Strain and use as normal.

Want to take a break from creating dairy kefir for up to 4 weeks? Repeat as above for up to 4 weeks. When you would like to use your kefir grains you will likely see a white mould on the surface, similar to a camembert rind. This is completely harmless, simply skim and carry on to strain and re-use the grains by first rinsing the grains with water until there are no milk solids attached & feed with fresh dairy milk to begin the process afresh. If however, there are bright colored nasties, discard the lot.

Want to take a break from creating dairy kefir for 3+ months? First start by rinsing your kefir grains then spread them over a clean cloth to help them dry out. If you have a dehydrator now would be the time to take advantage of that. Once grains are completely dried out store them away in a glass jar. When ready to use your grains once more, simply feed them with fresh dairy milk to start afresh. It can take 2-3 weeks to get your kefir grains to the state they were in prior to dehydration.

INGREDIENTS

• 1 sachet of Mad Millie Kefir Culture
• 1L of milk

EQUIPMENT

• 1.5L capacity glass container
• Muslin cloth or Chux cloth
• Rubber band
• Fine mesh strainer + bowl

DAIRY MILK KEFIR – FIRST FERMENT

1. Add 1L of dairy milk to your jar.
2. Add the kefir culture sachet to the jar & mix well.
3. Cover the jar with cloth & seal with rubber band.
4. Leave at room temperature, out of direct sunlight, for 24 hours.
5. After 24 hours, gently mix the liquid & then strain through a mesh strainer, gently using a wooden spoon to help liquid pass through.
6. Rebottle the kefir & store in refrigerator. Consume with 7-10 days.
7. Start a new batch of kefir by adding a quarter cup of saved grains to 1L of dairy milk & repeat as above.

BONUS RECIPE

SAFFRON, MAPLE & VANILLA KEFIR MILK FIZZ – SECONDARY FERMENT

INGREDIENTS

• 600ml of ripe kefir dairy milk
• A few strands of saffron
• 50ml of boiling water
• 1 tablespoon of maple syrup
• 1 vanilla bean split lengthways

EQUIPMENT

• 750ml flip top bottle
• Funnel

RECIPE

• Combine saffron strands with 50ml of boiling water in a large mixing bowl and set aside until liquid has cooled.
• Once cooled, mix in dairy milk kefir and maple syrup and mix until well combined.
• Place split vanilla bean pod in a clean 750ml swing-top bottle then pour in the kefir mixture using a funnel.
• Leave bottle out at room temperature away from direct sunlight for 24 hours.
• Burp your bottle after 24 hours & place it in the fridge and enjoy for up to 5 days, burping daily to avoid over-carbonation (and a huge mess!).

Saffron, Maple & Vanilla Kefir Milk Fizz recipe from “Ferment: A guide to the ancient art of culturing food”, by Holly Davis. Murdoch Books, 2017.

The post Saffron, Maple & Vanilla Kefir Fizz Recipe appeared first on Brew Distill Ferment.

If you can get your hands on cornichons use these, which result in a nice crunchy snacking pickle, otherwise use smaller thin skinned cucumbers. If using the latter, slice the cucumber lengthwise to ensure a flavourful crunchy pickle.

These pickles can be stored unopened for up to 2 years in a cool dark place & for 6 months in the fridge once opened.

INGREDIENTS

• 6-8 Small pickling cucumbers sliced lengthwise
• 10 medium sprigs fresh dill
• 1 Tbsp whole black peppercorns
• 1 Tbsp whole mustard seeds
• 1-2 garlic cloves
• 1 small chilli (optional)
• Approximately 400-450 mL of distilled alcohol, watered down to 40% ABV. If you don’t distill alcohol just substitute for store bought Vodka.

EQUIPMENT

• 500 ml jar with tight screwing lid
• Sanitiser of choice

RECIPE

1. Wash & sanitise jar + lid.
2. Place cucumbers, dill, peppercorns, mustard seeds, garlic & chilli into the jar. 
3. Pour alcohol into jar, filling to the brim, completely submerging the ingredients.
4. Store in a cool dark place for 1 week, shaking once a day.

The post Boozy Dill Pickle Recipe appeared first on Brew Distill Ferment.

INGREDIENTS

• 2 Chinese/Napa cabbage
• 100g salt

Kimchi paste:

• 300ml water
• 1.5 tablespoons rice flour
• 8 tablespoons gochugaru (Korean red chilli powder)
• 4 spring onions, trimmed and finely chopped
• 1-2 carrot, julienned
• 1-2 daikon radish, julienned
• 6 garlic cloves, minced
• 6-8 cm fresh ginger knob, peeled & finely chopped
• 1 apple, chopped and pulsed into mash
• 3 tablespoons fish sauce
• 2 teaspoons shrimp paste
• 1 Mad Millie Vegetable Culture sachet (optional)

EQUIPMENT

• Fermentation vessel; we use our Green Living Fermentation System. It includes pail, grate, lid with hole for airlock + airlock, as well as a lid to use once the fermentation has completed so that it stores easily in your fridge.
• Mixing bowl
• Small saucepan
• Disposable gloves
• Sanitiser of choice

YIELD

Approximately 1.8kg Kimchi

RECIPE

1. Remove the outer leaves from the Chinese/Napa cabbage. Using a sharp knife make cut 10-15 cm down to the base of the cabbage. Use this cut to gently pull apart the cabbage down the midline. Repeat this with the halves so that you are left with quarters.

1. Fill a large bowl with water and soak the quarters completely, remove and shake well to rid excess water. Use the salt to rub each leaf individually, ensuring the thick bases of each leaf is particularly well coated. Once coated well, transfer to a clean container and cover, preferably something airtight. Allow to brine for 6 hours. Turn the cabbage half way through.
2. To make the kimchi paste bring 300 ml of water to a boil. Add the rice flour and reduce heat, whisking to avoid lumps. Once the mixture is thick enough that it coats the back of a spoon remove from heat and allow to cool. Once cooled add the remainder of the kimchi paste ingredients to the mixture and mix until all ingredients are thoroughly incorporated.
3. After the 6 hour mark, wash the cabbage quarters under running water to remove excess salt, then shake well to remove excess water.
4. Using disposable gloves, with each quarter, rub a small handful of the paste between each layer of cabbage leaf, ensuring the thick stems are particularly well coated.
5. Sanitise your fermentation vessel of choice.
6. Once all quarters are well covered with the paste, roll them tightly & pack them into the fermentation vessel. Once vessel has been filled, push the kimchi down well to remove any excess air. Also pour any remaining kimchi paste on the top, this will help form a barrier against air and prevent mould from forming. Also leave a small airgap at the top of the vessel to avoid any explosions as fermentation begins to occur!
7. Leave the vessel at room temperature and out of direct sunlight for 3-4 days. Afterwards, place in the fridge for a minimum of 3 weeks (and try to resist the urge to crack into it sooner!) to allow the tangy flavours of fermentation to occur.

The post Easy Kimchi Recipe appeared first on Brew Distill Ferment.

Which hops should you use? Well, the key is to pick a hop that marries with the flavours already present in an apple cider. A cider being floral, citrusy & lemony. With that in mind, we recommend using fruity hops such as Cascade, Citra, Amarillo, Simcoe, Galaxy, Centennial or Nelson Sauvin. Then, because we can’t help but be extra, we like adding a crushed dried lime in as well which imparts a complex citrus boost to the cider (find instructions on how to make your own dried limes at the end of this recipe).

This recipe will yield 11.5 litres of final product.

INGREDIENTS

• 11.5 litres of fresh pressed apple juice
• 30 grams of hop pellets of choice
• 1 teaspoon of Mangrove Jack’s M02 cider yeast
• 60ml of water heated to between 40-42 deg Celsius

EQUIPMENT

• 15 litre fermenter with accessories (airlock + grommet + tap)
• Hop sock + twine OR steel hop filter
• Hydrometer
• Thermometer
• No-rinse sanitiser

RECIPE

1. Sanitise your 15 L carboy with no-rinse sanitiser.
2. Sanitise a glass with no rinse sanitiser. Fill with boiling water, use thermometer to ascertain when water has cooled to between 40-42 deg Celsius. Pitch yeast by sprinkling it over the hot water. Stir gently & allow to rest for 30 minutes until it has reached room temperature.
3. Take a sample of the juice & measure the specific gravity with the hydrometer, make a record of the measurement.
4. Pour the fresh juice into the carboy.
5. Pour the rested yeast mixture into the carboy (be sure to add some extra juice into the glass, swirl & add back to the carboy to ensure you have got all the yeast).
6. Place lid onto carboy, insert the airlock & fill with water to where indicated. Aim to keep your cider at between 13-18 deg Celsius.
7. Once secondary fermentation is complete, Sanitise a second carboy & fill your sanitised hop sock or stainless steel hop filter with hops of choice & place into new carboy. Siphon your fermented cider into the new carboy letting it wash through the hops. Be sure to avoid drawing lees out from the base of the original carboy.
8. Apply carboy lid with water filled airlock. Ferment for 2 weeks at between 14-18 deg Celsius.
9. Taste at the 2 week mark. Continue to ferment for an extra week if you would like to impart more hop flavour.
10. Take final specific gravity measurement with hydrometer to measure your final ABV.
11. Remove hops & siphon cider into sanitised bottles.
12. Store for at least 4 weeks in a cool environment out of direct sunlight, in this manner they will keep for a year. The flavour will continue to change and develop over time.
    

As discussed above, if you want to impart complex citrus flavours to your hopped cider add a crushed dried lime or two at Step 7 in your hop sock or stainless steel hop filter with your hops.

WANT TO BE EXTRA?

These limes can be bought from Middle Eastern grocers or simply make your own by adding a half dozen limes to a boiling pot consisting of 4 cups of water plus 2 tablespoons of salt for 5-10 minutes. Remove limes and allow to cool. Then either string through twine using a sturdy needle & hang to dry or simply place in a dehydrator for 2-3 days.

Recipe from The Big Book of Cidermaking; Expert techniques for fermenting and flavouring your favourite hard cider. C & K Shockey, 2020. Storey Publishing.

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As you’ll see in this recipe, we use our Hi Mountain Jerky Gun to stuff our sausages. This handy little gadget comes with several nozzle attachments, one of which is a sausage stuffing head which coped just fine with our chunky mix. So don’t feel like you need expensive stuffing equipment to make your own sausages at home.

At the end of the sausage making recipe we’ll share another recipe on how to use your homemade Lap Cheong to make Sticky Rice with Shitake Mushrooms and Lap Cheong. Guaranteed to satisfy washed down with your own home brew!

PREP TIME: 1 hour

DRYING TIME: 3-4 days

YIELD: approximately 2 dozen

INGREDIENTS

• 1.1 kg of lean pork meat (shoulder and/or leg meat)
• 500 grams of pork fat (we used pork belly)
• 1 pack Misty Gully size 23 Sausage Casings
• 1 cup sugar (for candied pork fat)
• 200ml water
• 4.8 gram Misty Gully Cure #1 (2%)
• 22.5 grams of salt
• 90 grams of sugar (stuffing)
• Half tablespoon red rice yeast, crushed in a mortar & pestle
• 40 grams chilli powder
• 15 grams Sichuan peppercorns ground
• Half teaspoon grated nutmeg
• 15 grams of pressed ginger paste
• 2 cloves of pressed garlic paste
• 60ml light soy sauce
• 45ml rose wine

EQUIPMENT

• Hi Mountain Jerky Gun
• Kitchen Twine
• Mixing bowl
• Cling film
• Toothpick

RECIPE

1. Separate the lean meat and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you’re still at 1.1kg lean meat & 0.5kg fat after trimming.
2. Make the candied pork fat. For this, blanch the pork fat for ~2 min in boiling water, rinse off and let it drain for a minute or two. In a small bowl, alternate layers of pork fat and sugar until all pork fat is covered. Cover with cling film & leave in the fridge overnight.
3. Mix the lean meat with the items in bold in the ingredient list. Cover with cling film & leave in fridge overnight.
4. Next day, cut approximately 30cm lengths of sausage casing. Feel free to use any casing you wish, simply follow the instructions on the package as they made need soaking prior to use.
5. Rinse the sugar off the pork fat & drain excess water thoroughly. Combine the lean meat with the fat, together with the 200ml of water. Mix thoroughly for 3-5 minutes to ensure all ingredients are incorporated well throughout.
6. Attach the sausage stuffing nozzle to the Hi Mountain Jerky Gun. Scrunch your casing over the nozzle, leaving approximately 5 or so centimetres of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the Hi Mountain Jerky Gun & gently fill. Once all the casing has been stuffed, once again leave approximately 5 or so centimetres of casing and knot at the end.
8. Using a toothpick, puncture the sausage every 2-3 centimetres or so down the whole casing. Turn 90 degrees, and repeat. Repeat 2 more times.
9. Cut 10-15cm lengths of baker’s twine, tie it in a loop. Separate each 30cm sausage into individual Lap Cheong’s by laying the loop of twine under the sausage in the middle, looping it through the loop, and tightening. In this way, they are able to be hung easily.
10. Now give the sausages a quick rinse off, pat dry with paper towel & place in the oven at 50 deg Celsius for 24 hours with the fan ON.
11. After 24 hours, hang your sausages in a cool, dry, sunny place for approximately 3-4 days. Keep in your refrigerator for up to 2 week or store in your freezer for up to 6 months. Enjoy!

BONUS RECIPE USING LAP CHEONG

STICKY RICE WITH LAP CHEONG SAUSAGE 

INGREDIENTS 

• 2 cups uncooked glutinous rice 
• 6 dried shiitake mushrooms 
• 1.25 cups of dried shrimps 
• 3 links of Lap Cheong sausage 
• 2 tablespoons of neutral oil of choice 
• 1.5 teaspoons salt 
• 1 teaspoon Shaoxing wine 
• 1.5 tablespoons light soy sauce 
• 2 teaspoons dark soy sauce 
• 1 tablespoons oyster sauce 
• 1.25 teaspoons toasted sesame oil 
• 2-3 scallions for garnish 

RECIPE 

1. Submerge mushrooms in hot water for 30 minutes until tender. Remove, drain and dice. Meanwhile, submerge shrimp in hot water for 30 minutes until rehydrated. Remove, drain and pat dry with paper towel. 
2. Prepare the rice according to instructions on the packet. Set aside to cool. 
3. Heat the oil in a wok over medium heat. Add the mushrooms to the wok along with the shrimp, sausage (which have been cut into thin slices on the diagonal) and salt and stir fry for 3-5 minutes until the mushrooms are browned. 
4. Add rice to the wok & lower heat & stir-fry for another few minutes.  
5. Add the Shaoxing wine, soy sauces, oyster sauce & toasted sesame oil & agitate the work rapidly to mix all ingredients thoroughly. 
6. Serve immediately topped with thinly sliced scallions.  

The post Lap Cheong (Chinese Sausage) Recipe appeared first on Brew Distill Ferment.

One aspect of any fermentation activity that should never be overlooked is sanitisation. To ensure you achieve consistent results with all your fermented drinks and foodstuffs make sure diligent effort is made every time to clean and sanitise. This allows the desired microbes the best opportunity to do their work without competition by unfavourable organisms.

With lactic acid fermentation incorrect sanitisation will cause organisms such as yeast or mould to grow, which will adversely affect texture & cause “off” flavours. With alcohol ferments incorrect sanitisation will cause contamination from organisms which will result in turning your alcohol into vinegar. Nothing worse than a ruined batch!

Be sure that all your fermentation equipment (inside and out), utensils, work surfaces as well as your hands are both cleaned and sanitised before you begin.

The first step involved is to clean.

Cleaning involves washing all equipment in hot water to remove debris, dirt, loose matter from a previous ferment etc. Then using a cleaning agent such as sodium percarbonate, follow manufacturer’s instructions to create a solution to scrub all equipment that will be used in the fermentation activity.

The next step is to sanitise.

Below we have mentioned the two easiest sanitisation approaches that we employ. Other methods include diluted bleach & Iodine based sanitisers (which we avoid as we found it can impart iodine flavours to the final ferment, yum!).

StellarSan

While we offer a range of chemical sanitisers in store & online, the easiest no rinse sanitiser we offer is the StellarSan foaming sanitiser, it is our preferred method of sanitisation. StellarSan will swiftly & efficiently sanitise your equipment with a soak time of just 2 minutes & can be used without rinsing, but we suggest you do. Furthermore, Atomic 15 will not impart any flavours to your drinks or foodstuffs.

Heat

Not to be overlooked, heat is always an effective method of sterilisation for metal & glass materials. But we do not recommend this method for plastic as heat can cause warping. Here we outline 3 ways you can achieve sanitisation with heat:

• Oven: Place equipment in an oven preheated to 180 deg Celsius for an hour.
• Dishwasher: Place equipment through a cycle without detergent. The dry cycle will sanitise your equipment.
• Pressure cooker: Place equipment in a pressure cooker for 20 minutes at 130 deg Celsius with a psi of 20.

The post How important is sanitisation when fermenting foods? appeared first on Brew Distill Ferment.

First things first,

An Alcometer is used to measure the proof of your distilled product. A Hydrometer on the other hand is used to measure the alcohol by volume (ABV). The thing to remember is that an Alcometer is used to measure the proof of alcohol AFTER the fermentation process once your product has been distilled. A Hydrometer, however, is used to measure the ABV percentage DURING the fermentation process. With that in mind let’s discuss how to use your Alcometer to measure the proof of your final distilled product.

While Alcometers are easy to use, there are a few housekeeping rules to follow to ensure accurate readings every time.

• Sanitise the meter before each use (The house favourite sanitiser is Stellar San Sanitizer)
• Also, sanitise the plastic test tube

Directions for proper use:

• With both meter and plastic test tube sanitised, begin by pouring your distilled sample into the plastic test tube which has been tilted on an angle. The reason to tilt the plastic test tube is to avoid CO2 & oxygen bubbles from surfacing during sampling transfer. Be sure to only fill tube to approximately ¾ full as the Alcometer will cause fluid levels to rise further once placed into the test tube. Set tube on a flat surface.
• Handle the meter by grabbing the top and inserting into the test tube. Once inserted spin the meter gently in the sample to rid it of any excess bubbles.
• Allow fluid to settle & meter to stop bobbing.
• Take a reading from where the fluid cuts the meter. Two readings are possible, one is a Proofing scale and the other is a Tralle scale. The Tralle reading will always be half of your proofing reading. This is your ABV (Alcohol by Volume) percentage.

Trouble with your reading? 2 tips to remember:

• Testing your alcohol is best done at 20 deg Celsius. Temperatures too high or too low will give incorrect readings.
• Always test your alcohol in its raw form before it has been combined with essences and or sweeteners. Sugars in the distillate will give incorrect readings.

The post How to use an Alcometer (properly!) appeared first on Brew Distill Ferment.

Ingredients:

• Morgan’s Ginger Beer 1kg Brew Kit (includes Yeast & Nutrients)
• BDF Dextrose 1kg (results in roughly 4% ABV)
• 50-100 grams of Ginger powder
• For an extra ginger hit between 200-500 grams of finely sliced/diced ginger root
• 1 piece of star anise
• 1-2 sticks of cinnamon
• Lemon peel (sterilised in vodka)
• Morgan’s Carbonation Drops 250g (for bottling)

Equipment

• 2-3L pot
• Mad Millie Butter Muslin 90x90cm cloth bag
• Fermenter 30L
• Fermenter Accessories Package (Tap, S-bend Airlock, Grommet & Stick-On Thermometer)
• Amber Plastic PET Bottles 750ml 15 Pack

Recipe

• Place fresh chopped/sliced ginger root, star anise, cinnamon, lemon peel into the muslin cloth bag.
• Fill pot with just over 2 litres of water and bring to the boil. Add filled muslin cloth bag to boiling water, as well as the ginger powder, and simmer for 30 – 40 minutes.
• Remove muslin cloth bag & allow water to slightly cool.
• Add exactly 2 litres of the hot spice water to a cleaned and sterilised fermenter.
• Pour in the contents of the ginger beer kit & 1kg of dextrose. (Optional; for a nutty caramel flavour, substitute up to 500 grams of dextrose for brown sugar, thank me later!) Stir until fully dissolved.
• At this point, add enough cold water to make up to 20 litres, be sure to keep stirring while filling.
• Stir in yeast and nutrient sachets thoroughly.
• Seal fermenter with lid and air lock. Allow to ferment between 22 – 30 deg Celsius. (Optional; use a heat belt to control the temperature).
• Fermentation will take around 6 days at a constant temperature of 22 deg Celsius & longer at temperatures below this.
• Bottle once fermentation has finished and a hydrometer reading of 1005 or below has been achieved. Do not bottle until fermentation has finished, adding only the correct amount of sugar to each bottle, otherwise over-gassed bottles could explode. Use 2 carbonation drops per 750ml bottle or 1 drop per 500ml bottle.
• Seal bottle and store above 20 deg Celsius for 2-3 weeks before enjoying by the fire on a cold dreary winter night.

Bonus Recipe

Bring approximately 1.5 L of your winter warmer ginger beer plus 500ml of orange juice to a simmer in a pot for about 5-10 minutes. Remove from heat & add honey +/- whiskey to taste before pouring into mugs or heat-proof glasses. Take said mug and stand by a window during a cold stormy night & enjoy while you soothe your soul with this delicious drink.

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