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.

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.

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.

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.

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.

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.

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.

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.

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.