blackberry wine
august 22, 2022
COVID FUN
600g blackberries
2 1/2 white sugar
splash with hot water and mash
4 cups water
1.80sg
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MANGO wine
took 100% mango juice, presidents choice
2 cups white sugar
pitched d47.. after 24hr no movement, pitched renaissance and it bubbled like mad, i poured some juice off the top and it seems to be working
my starsan spilled in my brew supplies bag affecting all the yeast packets, possibly why the d47 didn’t kick up any movement...
SG
May 16 1.065 ish
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TRIPLE JIMS JUICE
May 9, 2020
PITCHED WITH THE RENAISSANCE
I believe its like a 6/7% i didn’t add anything just yeast, I did this about a week ago it dropped to 1.000 SG and tasted like shiet
I racked it and added some 1 tbsp flower/berries of elderflower and 1/2 cup of lilac syrup gonna let it do its thang and see what happens
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SOURDOUGH ATTEMPT #?
May 2, 2020
This is after having my sourdough starter sleep in the fridge, i brought it back to life, keep feeding it something like 50g starter 50g whole wheat flour 50g white (been pastry) flour 100g water at 80F
I haven’t been super consistent, but it seems to revive quickly
so today I fed it around 10 am and am waiting for it to hit a good peak
INGREDIENTS:
768g of cake and pastry flour (this is from famous foods)
164g of light rye flour (from famous foods)
635g of water at 80F
172g levain
22g salt
autolyse at 12:30pm
water and flour for 2 hours (because pastry flour does not have as much gluten)
2:30 PM added levain that was at its peak nice and big let that sit for 20 minutes
mixed the salt and lil water into the dough if needed, kinda kneaded it and folded it in until kind of smooth (USE WET HANDS ALL THROUGHOUT!)
bulk ferment
3:00 PMnow let it sit somewhere warm for 30 minutes and do the first stretch and fold
do a second stretch and fold 30 minutes after the first 3:30 PM
Let rest for 2ish hours
I let it rest unti 7 pm so it was about 2 1/2 hours resting/
split dough using a knife, shaped into boules the dough is really wet sticky and like ya idk at this point but not bad!
i have two tea towels by my standard wet, covered in whole wheat flour, dumped the boules in and I am going to let proof in fridge over night and will hopefully bake around 7/8am in the morning
450F preheat oven and dutch oven in oven
Score the dough USING EXACTO KNIFE and load it into the Dutch oven; then, bake for 20 minutes covered. After this time, remove the lid, lower the temp to 350F and finish baking for 30-35 minutes or until done.
this worked pretty well, the second loaf i left out then tried to put onto parchment was like a glob and idonno what happened it was good but didn’t rise quite like the other
this time they did cook fully inside, when i used the lowering of temp with the lid off, and nice bubbles formed!!
The internal temp should be around 205-210°F (96-99°C)
NOTE:
I think I want to try using more salt next time. Also more sour flav somehow.
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sourdough starter crackers
1 cup flour (ive been using pastry)
1 cup starter
1/2 cup olive oil
1/2 tsp oregano, basil, thyme, chili flakes, garlic powder, onion powder
1 tsp salt
baked at 325F for 10 minutes, cut into shapes, bake another 10 minutes until brown, then flip bake another 5 min
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violet gingerbeer
April 12, 2020
INGREDIENTS
158g ginger
11 cups water
1/4 cup dandelion pedals
1/4 lavender
2 cups white sugar
yeast (probably renaissance)
SPECIFIC GRAVITY
April 12 1.065SG
April 18 1.02 SG
PROCESS
boil, cool, strain, pitch
FIN/NOTES
this was pretty strong gingery, the dandelion and lavender kind of added a bitterness to it which wasn’t bad. Because the gravity fell more than half it wasn’t very sweet, I didn’t back sweeten. I bottled on the 18th, drank some on 420 n shiet. It was aiiight! nothing special.
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AJ bluebb
probably like April 12 YA! it was thomas rememberance day
INGREDIENTS
sunrype apple juice this was a shitter idk what i done did
probably like 1 cup white sugar
jesus didnt even write the yeast
probably renaissance??
added 1 tsp elderberries to secondary/
about 3/4 cup squished frozen DSA blueberries to secondary
SPECIFIC GRAVITY
April 18 1.056SG
May 2 1.00SG
May 16 1.000
back sweetened two bottled with 1/4cup of the lilac syrup I made May 16 1.010
PROCESS
idk
transferred to secondary got rid of lees on May 2 and added blueberries and elderberries
the flavour is starting to come through a bit, I am going to let it sit longer.
I will add another tsp of elderberries
FIN/NOTES
bottled, after blueberries and elderberries sat for two weeks, it had a nice flavour, a hint of lbueberries is coming out. I bottled half as is, and then half I backsweetened with lilac syrup...the final result was shit it has an intense yeasty after taste, it was better with Liliac syrup added vs without and ya I think perhaps there was natural yeast on the blueberries that may have added to this flavour as I didn’t take them out then re rack and let age I think I bottled with a surplus of new yeast
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LAVENDER MEAD
JANUARY 25, 2020
this is my baby, this is the beginning of the journey
lavender that had been sitting, picked by David at the warehouse and an aching to create something again, a challenge started this journey about 4 months ago and boy has it opened up a whole new world to me.
INGREDIENTS
This baby was made with costco honey 4 cups
filtered water
5.5g lavender 1/4 cup dried wild lavender
40 currants
1118 yeast
SPECIFIC GRAVITY
January 25 - 1.085 SG potential of 10/11%
tested Feb 22 - 1.05 SG
March 14 - 1.04 SG moving slow so i added 13 currants re: myth they help lol
racked March 21 got rid of currants1.03 SG
April 18/30 1.02SG racked again going to let it age, I’ll try and taste it every month I really love it
July 4 - 1.02SG
PROCESS
bring lavender 1/2 gal filtered water to boil, turn off head and let the temperature drop add 4 cups of honey stir transfer to carboy add 40 currants
i forgot to rehydrate the yeast for this guy
this week July 1 I noticed that there was a film and bubbles forming! I panicked, it smelled fine. Apparently this is just yeast raft which is normal
anyways I bottled it
FIN/NOTES
this has tasted like nectar of the gods the entire process, its beautifully sweet, subtly floral i love it
pretty sweet! may explode if I don’t watch it apparently
finished at 8.5%
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DANDY LION WHINE
APRIL 12, 2020
ROAAAAAAAAAAAAAR
2 cups dandelion pedals
14 1/2 cups water
3 cups honey
I added some grapes crushed by my fingers about 1/4 cup May 1.
April 12 1.067 SG
April 18 1.02
April 30 1.00 even lil less
ALGOGICLIC
May 1 racked with grapes and Im going to let grapes sit for two weeks and see how it tastes because so far its shit just taste like alcohol
May 9 still tasting pretty wack, I added three slices of lemon gonna let it go another week
FIN NOTES
The lemon helped, it was palatable today at May 16
I bottled it. I kind of like it.. I will see how it ages :)
made a lil shit kicker of rest of this + blueberrie cider added lil lilac syrup
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PICKLES
I flail I think
so I had mini cucumbers, that fit into a wide mouth jar, I washed them, cut some into quarters and then left others whole. I didn’t have any dill.
I boiled 1 cup water 1 cup ACV with 1 1/4 TBSP salt 1 TBSP of honey
put the pickles in the jar with mustard, mustard seeds, peppercorns, chili (i think thats it!) 1/8 picklecrisp (I had used it as a desiccant for mushrooms lol!)
poured over, tapped jar so that air bubbles came out. Didn’t have anything to weigh it down with so I used onions, let it cool then put into fridge
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GINGER TURMERIC SODA
150g ginger
48g ginger
blended in 2 cups of water
total of 12 cups to boil 1 cup white sugar
50 ml of meyer lemon cause i had some
add 3/4 cups bug / 177g
pepper
JUST FILLED UP BOTTLES TO NECK FILLED NECK WIT BUG
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MAGIC MUSHROOM TINCTURE
dON’t know if this will work at all,
but i grinded up some cyanescens let them sit for two days in everclear, then boiling them using the
liquidofmushroom x alcohol potention
_____________
desired alcohol content = amount of water to use to boil down so that you get a 50/50ml of alcohol to water
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MUSTARD whole seeds
April 21
2/3 cups of whole yellow mustard seeds
1/2 cup green tea kombucha starter
1/3 cup white wine vinegar
1/2 cup cold water
let this sit over night in mason jar covered with plastic wrap to get em nice and plump
take about 118ml of this aside, take the rest add sugar if you want (taste it) mustard powder, tumeric, onion powder
1-2 tbsp of the seasons and 1 1/4 tsp of salt
combine with rest of mixture and let sit at room temp to age ... GOODLUCK!
I let them sit for 8 days at room temp then into the fridge! really nice, not too spicy....
I did another batch of this, I can’t really remember when
I used the same amounts of things, to clairfy the 118ML is to blend and then you combine with the rest of the mixture... play around with the spices can’t really go wrong! I think this one I did 3tsp tumeric 3 tsp onion powder and 3tsp of mustard or something, I thought it’d be too tumericy but it aint !!!
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GREEN BOOCH
April 10
INGREDIENTS
8 green tea bags
13 cups water
2 cups scoby
1cup cane sugar
PROCESS
8 cups water with the 8 tea bags and 1 cup sugar heated up til sugar dissolves
I’m going to let it steep for about a half hour and then remove the tea bags, this one a tea bag broke, so I’ll have to strain it when adding it to the container
April 23, it wasn’t super vinegary, but I bottled it had a nice bit.
I bottled with strawberries, whole, some blended and strained.
Made an orange strawberry rose petal one
strawberry elderberry/sour cherry
and I will probably go home later tonight or tmr morning do one more.
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SOURDOUGH
Although it is Passover, I have been building up a sourdough starter and I wanted to give a shot at a proper bread this weekend. Two weeks ago I fumbled around the kitchen, trying to understand the steps needed to make a bread, not following a recipe using my own ratios, a lack of good ingredients and I think now that I have a healthy starter, a lack of a healthy starter. Cool thing though, the bread was made with a starter made from yeast from my first mead. I did not manage to salvage any. I’ll try to make one again when I transfer my mead :)
So I’ve been feeding my starter I think almost two weeks now, I needed a break last week from attempting bread. So I think my starter is about 10 days old. It’s been having some great activity, I’ll post some pictures soon.
I fed it last night probably around eight so twelve hours ago. I am going to start with autolyse...
INGREDIENTS:
766g of westpoint organic white flour unbleached
162g of organic whole wheat flour from everland (milled from 100% hard wheat)
635g of water at 80F
172g levain
19g salt
had 50g extra water availble to put in/use on hands
autolyse
water and flour for 1 hours
added levain that was at its peak nice and big let that sit for 20 minutes
mixed the salt and lil water into the dough, kinda kneaded it and folded it in until kind of smooth
bulk ferment
now let it sit somewhere warm for 30 minutes and do the first stretch and fold
do a second stretch and fold 30 minutes after the first
Let rest for 2ish hours
then the dough rised kinda bubbly! and I divided it out on a lightly floured surface kinda shaped it to two balls, I am going to let sit and then shape into a boule
them
proof for 4 - 24hrs (4hrs warm/room temp - min 12hrs for fridge)
at around 7 pm get ready to bake!
450F preheat oven and dutch oven in oven
Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered. After this time, remove the lid and finish baking for 30-35 minutes or until done. The internal temp should be around 205-210°F (96-99°C)
So I baked it 20 min then 25 min at 450 and it burnt, internal temp at 208F like fuuuck
one of the breads got stuck to my sheet.. i need proper towels for this, I am going to try and proof it and then just cook it the last hour I am up FML this is retarded and hard SOS
NOTE:
I fed my starter at 8 this morning and it is bubbling over 12 hours later, so next time prep the start like 12 hours before
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GREEN TEA SCOBY RECIPE March 25, 2020
1/2 cup cane sugar
7 cups water
4 bags tea (can be interchanged with any caffeinated tea)
1 cup GT original booch
give it 2/3 weeks for SCOBY to form
this one here is after 13 days
April 10 and it’s ready
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ULTRAVIOLET
April 5, 2020
INGREDIENTS
2094g of honey
14 cups water
3tsp butterfly pea flower for colors
10g bosa renaissance yeast
1/2tsp yeast nutrient
1/4 pack random fridge shit of 1118 into it
SPECIFIC GRAVITY
April 5 1.40SG with a potential of 20% !!!
April 30 1.07 @ 11%
been stuck at 1.05 for a year, probably because the yeast didn’t have that potential lol
11.89% final - taste way too sweet - going to flavour it with something
PROCESS
YOU KNOW HOW WE DO
This was just honey and water stirred til incorporated and then thrown into a bucket must + yeast
I will be stirring everyish day until we hit a lower SG
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