Search found 42 matches

by BernardSmith
Mon Sep 11, 2017 7:20 pm
Forum: Home Brew and other Country Skills
Topic: Hopless Ale
Replies: 7
Views: 745

Re: Hopless Ale

I routinely make a gruit mead - Those herbs were /are called gruit so the ale is not so much "hop - less" ale but a gruit ale. For my meads (and ales) for each gallon (4 liters) I add 1 tablespoon of each herb (about 15 grams) - I also add heather tips. My last batch used a scant 1 kg (2 l...
by BernardSmith
Wed Sep 06, 2017 2:56 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 969

Re: extracts vs liqueurs

Apologies for the confusion. I want to add the extract to the mead. I want to use the vodka to extract the flavor from the cocoa nibs and add that extract to the wine. It's not the mead I have any questions about. It's the extract...
by BernardSmith
Wed Sep 06, 2017 1:28 am
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 969

Re: extracts vs liqueurs

Thanks Maggie... I am trying to make a chocolate extract to add to some mead (honey wine) I am making. I have what I think is a reasonably flavored extract (using cocoa nibs) but if the extract should have more nibs or the extraction of flavor significantly changes after 4 weeks then I am looking fo...
by BernardSmith
Tue Sep 05, 2017 6:49 pm
Forum: Home Brew and other Country Skills
Topic: Productive fermenting day
Replies: 5
Views: 592

Re: Productive fermenting day

Just started a batch of sauerkraut last night. Never tried this before but after I had salted the shredded cabbage and had thumped it for a few minutes with a wooden hammer handle I used a gallon milk carton filled with water (8 lbs - or a hefty 3.6 kilo) to press down on a plate that pressed down o...
by BernardSmith
Tue Sep 05, 2017 3:42 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 969

Re: extracts vs liqueurs

Thanks Maggie - Not sure that all liqueurs have their fruits or nuts or herbs /spices steeped in the syrup. I have seen many recipes - I am thinking of Schloss' Home Made Liqueurs, for example, where , if memory serves, he advocates adding the syrup after the fruit etc has been steeped. It is the al...
by BernardSmith
Mon Sep 04, 2017 4:01 pm
Forum: Home Brew and other Country Skills
Topic: extracts vs liqueurs
Replies: 13
Views: 969

extracts vs liqueurs

Does anyone on this forum know if the only significant difference between an extract and a liqueur is the syrup? Or are the amounts of herbs and spices and nuts and fruits used in extracts different from the amounts used in liqueurs with the same ingredients? Thanks
by BernardSmith
Thu Aug 31, 2017 4:01 pm
Forum: Home Brew and other Country Skills
Topic: Turnip wine ( and others)
Replies: 22
Views: 1555

Re: Turnip wine ( and others)

Never tried to make a potato wine but if I were to I think I would simply boil the potatoes and use the liquid from the boiled tubers. Not sure how many potatoes I would boil but I imagine about 3-5 lbs (say, 1.5 - 3 kilo) and top the water to make 4 liters of must... No sludge. To this I would add ...
by BernardSmith
Tue Aug 29, 2017 6:31 pm
Forum: Home Brew and other Country Skills
Topic: Marrow Rum
Replies: 84
Views: 67630

Re: Marrow Rum

This is quite fascinating. As an amateur /home wine and mead maker "marrow rum" looks like a folk way of making a country wine from marrows. Rather than using cultured yeast you allow wild yeast/bacteria to ferment the "must" or juice from the vegetable and the juice (and not wat...
by BernardSmith
Fri Aug 25, 2017 1:35 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Seitan - a question.
Replies: 4
Views: 783

Re: Seitan - a question.

Thanks , Maggie. Last night, I experimented with baking my seitan (I add chickpea flour and nutritional wheat) at 350 F for 75 minutes. Boiling seems to allow for the liquid to seep in and create tiny pockets in the gluten as it boils whereas baking made this more "dense", more chewy. Plan...
by BernardSmith
Thu Aug 24, 2017 8:11 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Seitan - a question.
Replies: 4
Views: 783

Seitan - a question.

I have been making seitan for years, but have always added the raw flavored gluten to a stock or liquid and boiled it for about 60 minutes and then roasted or stir fried the cooked seitan. Have just come across a very different approach which suggests that bake the raw seitan in a bread pan filled w...
by BernardSmith
Mon Jul 03, 2017 8:31 pm
Forum: Home Brew and other Country Skills
Topic: inexpensive but delicious wine from tea...
Replies: 2
Views: 741

inexpensive but delicious wine from tea...

Home made wine is really very easy to make and one kind of wine that is very inexpensive but which can be very delicious is a wine made from tea. I just fermented a gallon (4 l) of lapsang souchong tea - using about 30 g of tea over which I poured a scant 4 l of water and allowed the tea to steep fo...
by BernardSmith
Thu Mar 02, 2017 6:07 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Black beans
Replies: 22
Views: 2675

Re: Black beans

You can adapt this recipe too. I have used other kinds of beans (red kidney or chickpeas) and you can use other spices (eg curry blends) and I would bake this (at 375 F for about 30 minutes). What I do is dump everything in my processor except the breadcrumbs (or the oats) and pulse until blended th...
by BernardSmith
Fri Dec 23, 2016 5:23 pm
Forum: Home Brew and other Country Skills
Topic: Questions about Vinegar
Replies: 3
Views: 3836

Re: Questions about Vinegar

A couple of thoughts. To make vinegar you need to start with alcohol. In other words, acetobacter in the presence of air can turn wine (or cider or beer) into vinegar, but they cannot turn fruit juice into vinegar without that juice first fermenting. Now, if the juice has been made with any preserva...
by BernardSmith
Fri Dec 23, 2016 5:13 pm
Forum: Home Brew and other Country Skills
Topic: Finished wine too early, too sweet, advice please?
Replies: 5
Views: 3595

Re: Finished wine too early, too sweet, advice please?

Do you have another batch of wine that you could add this to? You don't say what the current gravity is but if it is say, 1.020 and you blend this with another similar volume where the gravity is 1.000 then you will have brought the gravity of this wine down to 1.010.. and if you have yet another ba...
by BernardSmith
Mon Nov 14, 2016 1:31 am
Forum: Allotments, Veg Patches and Container Gardening
Topic: no worms in my raised beds
Replies: 4
Views: 1381

Re: no worms in my raised beds

Thanks, Maggie. The beds are about four years old and I just added some mature compost and some immature with the idea that if buried the soil will help decompose the fruit and vegetable scraps along with the leaves. I guess I will just hope that the worms are in the beds but just a good bit deeper ...

Go to advanced search