How to make Pear Cider.
THE TARGET MAKES 1 GALLON 1.060–1.065 m/s2 ORIGINAL GRAVITY RANGE
FINAL GRAVITY RANGE OBJECTIVE = 1.005–1.010.
TARGET 7% ABV Consider pear cider, often known as perry, to be the angelic younger relative of the apple. Overall, I prefer pear cider over apple cider after fermentation because it is sweeter and less dry.
The apple juice helps to prevent the brew from getting overly sugary! Make your own pear juice if you have access to plenty of fresh pears and a juicer. 3 quarts of juice need around 11 pounds of whole pears.
12 c. unpasteurized pear juice 4 cup unpasteurized apple juice 1 tablet from Campden
1 tsp nutrition for yeast
1 tsp. acid
12 teaspoon enzyme for pectin
14 tsp tannin
2 tsp sugar (1 packet) a yeast for making dry white wine For bottling, dissolve 3 tablespoons / 1 ounce corn sugar in 12 cup boiling water and chill. Splenda or other nonfermentable sugar (optional; see BackSweetening) 1 cup / 1 ounce
1 • Clean a 2-gallon bucket, its cover, the airlock, and a stirring spoon.
2 • Fill a 2-gallon fermentation bucket halfway with pear juice and apple juice. To figure out the original gravity, use a hydrometer (see the Brewer’s Handbook). Blend the juice with the crushed Campden tablet.
Attach the air lock after snapping on the lid. (If you’re using pasteurized juice, you may omit this step.) Wait 24 hours for the Campden to sterilize the juice. 3 • Prepare the yeast starter after sterilizing the liquid.
A measuring cup, a 1-quart canning jar, and a stirring spoon should all be sanitized before use.
1 cup juice, scooped and poured into jar Cover the jar with plastic wrap that is sealed with a rubber band and sprinkle the yeast on top. Allow 1 to 3 hours for the jar to settle after a brisk shaking.
You should observe little bubbles bursting on the liquid’s surface as it becomes frothy. The starter may be utilized once you observe some signs of activity.
4 • Add the yeast nutrition, acid blend, pectic enzyme, and tannin to the juice, along with the starting. To disperse the yeast and aerate the juice, vigorously stir the mixture. Reattach the airlock and snap the lid on again. Within 48 hours, bubbles in the airlock should indicate active fermentation.
5 • Allow the cider to ferment for at least 3 days, and up to 7 days until fermentation has slowed and the sediment from the brewing process has settled. The cider is now ready to be taken off the sediment and into a smaller 1-gallon jug for secondary fermentation.
6 • Clean a 1-gallon jug, as well as the stopper, racking cane, tip, siphon hose, and hose clamp. Fill the jug halfway with the cider. To drain all of the liquid, tilt the bucket toward the end. When the liquid in the hose begins to fog over with silt, comes to a halt. Insert the airlock and close the jug with its stopper. Allow 2 weeks for it to rest in a cool, dark place.
7 • Sanitize a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, a measuring cup, and the bottle filler before beginning to bottle the cider. To calculate the final gravity, syphon 12 cup of cider into a hydrometer. Once the cider has been consumed, return it to the jug.
8 • Fill the stockpot with the corn sugar solution. Pour the cider into the stockpot with as little splashing as possible to combine with the corn sugar solution. With the measuring cup, scoop a little amount of cider and taste it.
If you want a sweeter cider, use Splenda (or another backsweetener).
Fill bottles halfway with cider, close them, and label them.
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9 • Store the bottles for up to a year at room temperature and out of direct sunlight. Before serving, chill it.
Lemonade with a sour kick
THE TARGET MAKES 1 GALLON 1.040–1.045 = ORIGINAL GRAVITY RANGE
FINAL GRAVITY RANGE OBJECTIVE = 1.005–1.010.
TARGET 4% ABV
Acidic conditions aren’t yeast’s best friend. Sure, there’s a touch of acidity.
But what if there’s a large amount of it? Do you have a large container of lemon juice lying around? So far, no. This is why creating hard lemonade at home requires a gradual approach. Coaxing the yeast with water, sugar, and lemon juice reduces the acid’s effect and allows the yeast time to understand that lemon juice isn’t so nasty after all.
INGREDIENTS IN THE COMPLETE FORMULA
1312 gallons of water
white granulated sugar, 1 cup (7 ounces) (1 packet) 2 teaspoons champagne yeast that has been dried 1 tsp nutrition for yeast
3 c. lemon juice (from 18 to 24 lemons) 1 ounce corn sugar (3 teaspoons)
Splenda or another nonfermentable sugar, 1 cup / 1 ounce
MORNING OF DAY 1
1 quart of liquid
4 tbsp. granulated sugar (white) (1 packet) 2 teaspoons champagne yeast that has been dried
1 • Sanitize a 2-quart canning jar and a spoon in the morning of the first day.
2 • Boil the water. Remove the pan from the heat, mix in the sugar until it dissolves, and set aside to cool to room temperature. Fill the canning jar halfway with sugar water, then top with yeast and cover with plastic wrap fastened with a rubber band. Allow 12 hours to pass after giving the jar a thorough shake. The drink should be frothy and effervescent towards the evening.
EVENING, FIRST DAY
2 c.
2 tbsp. granulated sugar (white) 1 tsp nutrition for yeast
12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
3 • Bring the water to a boil on the evening of the first day. Remove the pan from the heat and whisk in the sugar and yeast nutrition until they are completely dissolved. Bring to room temperature before eating.
4 • Toss the yeast mixture with the sugar-water combination and lemon juice.
Cover with a piece of plastic wrap tied with a rubber band and stir briskly with a sterilized spoon.
MORNING ON DAY 2
2 c.
2 tbsp. granulated sugar (white) 12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
5 • Sanitize a 1-gallon jug, stopper, airlock, funnel, and measuring cup on the morning of the second day.
6 • Boil the water. Remove the pan from the heat and add the sugar, stirring to dissolve it. Bring to room temperature before eating.
7 • Fill the 1-gallon jug halfway with sugar water, lemon juice, and the Day 1 combination (sugar water, lemon juice, and yeast starter).
Shake the jug vigorously with the mouth covered. Place the air lock and the stopper inside. Keep the jug out of direct sunlight and store it at room temperature.
2 CUP WATER ON DAY 2 EVENING
2 tbsp. granulated sugar (white) 12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
8 • Bring the water to a boil in the evening of the second day. Remove the pan from the heat and add the sugar, stirring to dissolve it. Bring to room temperature before eating.
9 • Fill the jug halfway with the sugar water and half with lemon juice. Shake the jar vigorously with the mouth covered. Place the air lock and the stopper inside. Keep the jug out of direct sunlight and store it at room temperature.
MORNING ON DAY 3
2 c.
2 tbsp. granulated sugar (white) 12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
• Bring the water to a boil on the third day’s morning. Remove the pan from the heat and add the sugar, stirring to dissolve it. Bring to room temperature before eating.
11 • Fill the jug halfway with the sugar water and half with lemon juice. Shake the jar vigorously with the mouth covered. Place the air lock and the stopper inside. Keep the jug out of direct sunlight and store it at room temperature.
EVENING ON DAY 3
2 c.
2 tbsp. granulated sugar (white) 12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
• Bring the water to a boil on the third day’s evening. Remove the pan from the heat and add the sugar, stirring to dissolve it. Bring to room temperature before eating.
13 • Fill the jug halfway with the sugar water and half-way with lemon juice. Shake the jar vigorously with the mouth covered. Place the air lock and the stopper inside. Keep the jug out of direct sunlight and store it at room temperature.
MORNING OF DAY 4
2 c.
2 tbsp. granulated sugar (white) 12 c. lemon juice, freshly squeezed (from 3 to 4 lemons)
• Bring the water to a boil on the fourth day’s morning. Remove the pan from the heat and add the sugar, stirring to dissolve it. Bring to room temperature before eating.
15 • Fill the jug halfway with the sugar water and half with lemon juice. Shake the jar vigorously with the mouth covered. Place the air lock and the stopper inside. Keep the jug out of direct sunlight and store it at room temperature.
16 • At this point, you should have added all of the components for the hard lemonade. To figure out the original gravity, use a hydrometer (see the Brewer’s Handbook). This reading will be approximative since fermentation has already begun. Allow another week for the lemonade to ferment undisturbed.
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DAY 1 cup / 1 ounce Splenda or other nonfermentable sugar 11 12 cup water, for bottling 3 tablespoons / 1 ounce maize sugar, for bottling
17 • Sanitize a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, a measuring cup, and the bottle filler before attempting to bottle the lemonade.
Fill the hydrometer with 12 cup lemonade and use it to figure out the final gravity. Once the lemonade has been consumed, return it to the jug.
18 • Boil the water. Stir to dissolve the corn sugar and Splenda. Allow for cooling before pouring into the stockpot. Pour the lemonade into the stockpot with as little splashing as possible to combine with the corn sugar solution.
Using the measuring cup, scoop a little amount of lemonade and taste it. If you want a sweeter lemonade, add extra Splenda (or any other back-sweetener). Fill the bottles halfway with lemonade and label them.
19 • Store the bottles for up to a year at room temperature and out of direct sunlight. Before serving, chill it.
Ginger Beer from Jamaica
YIELDS 1 GALLON OF TARGET GRAVITY RANGE ORIGINAL = 1.030–1.035
FINAL GRAVITY RANGE TARGET = 1.005–1.010
TARGET ABV = 3 PERCENTAGE PERCENTAGE PERCENTAGE PERCENTAGE
A excellent ginger beer should sting at the back of your throat as a warning and then light a mellow fire in your stomach. The ginger, not the alcohol, is to blame. To get the most ginger flavor in your beer, get the freshest ginger you can find. When you squeeze the root, it should feel hard and hefty, not pulpy or wizened. If you want a stronger ginger flavor, add a few teaspoons of fresh ginger chopped during the secondary fermentation.
Gingerroot (212 pound)
1 quart of water
12 ounces brown sugar / 112 cup packed maltodextrin (14 cup / 1 ounce) (optional) 1 cup lime juice, freshly squeezed (from about 8 limes) 12 tsp. peppercorns
1 tablet of Campden
12 tube (12 tablespoons) liquid California ale yeast 1 teaspoon nutrition for yeast
For bottling, 3 tablespoons / 1 ounce corn sugar dissolved in 12 cup boiling water and chilled Splenda or other nonfermentable sugar, 1 cup / 1 ounce (optional)
1 • Clean a 2-gallon bucket, its lid, the airlock, and a stirring spoon.
2 • Wash the gingerroot well. Leave the skins on and trim away any imperfections or rough places. Chop the ginger coarsely and blend it with 1 cup of water in the bowl of a food processor. Pulse in the gingerroot until it’s reduced to a pulp.
3 • In a separate pot, bring the remaining 15 cups of water to a boil. Remove the saucepan from the heat and whisk in the brown sugar and maltodextrin until they are completely dissolved.
Combine the lime juice, peppercorns, and gingerroot pulp in a mixing bowl. Remove the saucepan from the heat and set it aside until the water has totally cooled. It will take an hour or two to complete this task.
4 • Fill the 2-gallon fermentation bucket halfway with ginger water and ginger pulp. To determine the original gravity, use a hydrometer (see Brewer’s Handbook).
Stir the Campden pill into the water after crushing it. Attach the air lock and snap on the lid. Allow 24 hours for the brew to be sterilized by the Campden.
5 • After sterilizing the ginger water, make the yeast starter. A measuring cup, a 1-quart canning jar, and a stirring spoon should all be sanitized. 1 cup ginger water, scooped and poured into the canning jar Cover the jar with a piece of plastic wrap tied with a rubber band and pour the yeast on top. Shake the jar well and set it aside for 1 to 3 hours.
It should froth up and you should notice little bubbles bursting on the liquid’s surface. The starter may be utilized after there is some evidence of activity.
6 • Add the yeast nutrition and the starter to the ginger water.
To disperse the yeast and aerate the water, vigorously stir. Reattach the airlock and snap the lid back on. Within 48 hours, you should notice vigorous fermentation, as demonstrated by bubbles in the airlock.
7 • Allow the ginger beer to ferment for at least 3 days, but up to 7 days, until fermentation has slowed and the sediment from the brewing process has settled. The beer is now ready to be taken off the sediment and into a smaller 1-gallon jug for the secondary fermentation, which will take longer.
8 • Clean a 1-gallon jug, as well as its stopper, racking cane, tip, siphon hose, and hose clamp. Fill the jug with all of the ginger beer. To siphon all of the liquid, tilt the bucket toward the end. When the liquid in the siphon hose becomes hazy with silt, comes to a halt.
Place the stopper and airlock in place. Allow another two weeks for the jug to rest someplace cold and dark.
9 • Clean a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, a measuring cup, and the bottle filler before bottling the ginger beer.
To calculate the ultimate gravity, syphon 12 cup of ginger beer into the hydrometer. Once the ginger beer has been consumed, pour it back into the jug.
10 • Fill the stockpot halfway with the corn sugar solution. Siphon the ginger beer into the stockpot with as little splashing as possible to combine with the corn sugar solution. With the measuring cup, scoop a little amount of ginger beer and taste it.
If you want a sweeter ginger beer, use Splenda (or another back-sweetener). Fill the bottles with ginger beer, seal them, and label them.
11 • Allow the bottles to remain at room temperature for at least one month, out of direct sunlight, or store for up to one year. Before serving, chill the dish.
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Cider with Pineapple and Brown Sugar
YIELDS 1 GALLON OF TARGET 1.040–1.045 m/s2 ORIGINAL GRAVITY RANGE
FINAL GRAVITY RANGE TARGET = 1.005–1.010
ABV TARGET = 4.5 PERCENTAGE
When I first heard about tepache, it was in Karen Solomon’s book Can It, Bottle It, Smoke It, and I knew I had to build one for myself.
The typical Mexican homebrew is created from discarded pineapple rinds and fermented in an open container with whatever wild yeasts are floating about at the time. I figured that if some is nice, more is better, so I added the whole pineapple.
My control-freak instincts got the best of me, and I decided to skip the wild yeast fermentation, but you may try it if you’re feeling brave.
Piloncillo is an unrefined sugar that is often found in Mexican grocery shops in cones and is used in a variety of dishes. Add more sweetness right before bottling if you want a sweeter tepache (see Back-Sweetening).
1 pineapple that is quite ripe
14 quarts liquid
8 ounces grated piloncillo or dark brown sugar, 1 cup packed 1 stick of cinnamon
2 garlic cloves
1 tablet of Campden
12 tube (12 tablespoons) liquid Belgian ale yeast 1 teaspoon nutrition for yeast
1 tsp acid mixture
a quarter teaspoon of pectic enzyme
Splenda or other nonfermentable sugar, 1 cup / 1 ounce (optional) For bottling, 3 tablespoons / 1-ounce corn sugar dissolved in 12 cup boiling water and chilled
1 • Clean a 2-gallon bucket, its lid, the airlock, and a stirring spoon.
2 • Clean the pineapple with a scrub. Remove the pineapple’s green top and bottom and discard them. With the skin still on, cut the leftover pineapple into bite-size slices.
3 • Bring the water to a boil in a large pot. Remove the saucepan from the heat and mix in the piloncillo to dissolve it. Remove the saucepan from the heat and set it aside until the water has totally cooled. It will take an hour or two to complete this task.
4 • In a 2-gallon fermentation bucket, combine the brown sugar water, cinnamon, cloves, and pineapple. To determine the original gravity, use a hydrometer (see Brewer’s Handbook). Stir the Campden pill into the water after crushing it. Attach the airlock and snap on the lid. Allow 24 hours for the pineapple water to be sterilized by the Campden.
5 • After sterilizing the pineapple water, make the yeast starter.
A measuring cup, a 1-quart canning jar, and a stirring spoon should all be sanitized.
1 cup pineapple water, scooped and poured into the jar Cover the jar with a piece of plastic wrap tied with a rubber band and pour the yeast on top. Shake the jar well and let it aside for 1 to 3 hours. It should froth up and you should notice little bubbles bursting on the liquid’s surface. The starter may be utilized after there is some evidence of activity.
6 • Combine the starter, yeast nutrition, acid mix, and pectic enzyme in the pineapple water. To disperse the yeast and aerate the water, vigorously stir. Reattach the airlock and snap the lid back on. Within 48 hours, you should notice vigorous fermentation, as demonstrated by bubbles in the airlock.
7 • Allow the pineapple cider to ferment for at least 3 days, but up to 7 days, until fermentation has slowed and the sediment from the brewing process has settled. The cider is now ready to be taken off of the sediment and into a smaller 1-gallon jug for secondary fermentation.
8 • Clean a 1-gallon jug, as well as its stopper, racking cane, tip, siphon hose, and hose clamp. Pour the whole amount of cider into the jug. To siphon all of the liquid, tilt the bucket toward the end. When the liquid in the siphon hose becomes hazy with silt, come to a halt. Place the stopper and air lock in place. Allow 2 weeks for the jug to settle someplace cool and dark.
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9 • Sanitize a stockpot, a hydrometer, ten 12-ounce beer bottles or six 22-ounce beer bottles, their caps, the siphon hose, the racking cane, its tip, a measuring cup, and the bottle filler before attempting to bottle the cider. To calculate the ultimate gravity, syphon 12 cup of cider into the hydrometer. Once the cider has been consumed, pour it back into the jug.
10 • Fill the stockpot halfway with the corn sugar solution. Pour the cider into the stockpot with as little splashing as possible to combine with the corn sugar solution. Scoop a little amount of cider into the measuring cup and taste it.
If you want a sweeter cider, use Splenda (or another back-sweetener).
Fill the bottles with the cider, cap them, and label them.
11 • Let the bottles remain at room temperature for at least a month, out of direct sunshine, or store for up to a year. Before serving, chill the dish.