Scott’s Cherry Mead
Scott’s Cherry Mead
Ferment at 62°F (17°C).
Ode to Jadwiga Mead
Ode to Jadwiga Mead
The original gravity is for the total amount of honey used, but it is not added all at once. Wilcox suggests starting with a 1:2 ratio of honey to water and adding the rest during or after fermentation. See Meadmaker…
Windfall Cider
Windfall Cider
Clean all equipment and apples thoroughly before pressing and press directly into the sanitized primary fermentation vessel. Save 1/2 gal. (1.89 L) of juice and freeze it to use for blending to your desired sweetness level after the secondary maturation…
Nathan’s 2016 Ice Cider
Nathan’s 2016 Ice Cider
Employ a two-stage cryo-concentration to prepare fresh sweet cider for fermentation. Freeze juice at 22°F (-5.6°C) in two 5 gal. bottling buckets. Remove from freezer and drain through the bottling spigot until 4.5 gal. (17 L) total liquid is collected…
Velveteen Caramel
Velveteen Caramel
Mash at 156°F (69°C). Ferment at 68°F (20°C) for 2–3 days. Alternatively, ferment with yeast for clean version with a Lactobacillus culture added. Allow to ferment to a gravity of 1.030. Crash cool, centrifuge, or pasteurize to stop or inhibit…
Bell’s Two Hearted Ale Clone
Bell’s Two Hearted Ale Clone
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum. Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at…
BeerSmith Celebrates 15 Years of Beer Recipe Formulation
Zymurgy® Magazine Celebrates 40th Anniversary with Fresh New Look
Zymurgy® Magazine Celebrates 40th Anniversary with Fresh New Look
Boulder, Colo. • October 19, 2018—The preeminent magazine for homebrewers, Zymurgy® magazine today released the November/December 2018 issue celebrating its 40th anniversary and featuring a new look and feel. First published in 1978 by Charlie Papazian—the "Godfather of Homebrewing"—as…
November/December 2018 Zymurgy Magazine Links
November/December 2018 Zymurgy Magazine Links
For your convenience, all links mentioned in the November/December 2018 issue of Zymurgy magazine are listed below. About Zymurgy Zymurgy is the bi-monthly journal for members of the American Homebrewers Association (AHA). All issues of Zymurgy magazine through the year 2000 can be accessed digitally online…
Sun-Dried Sour
Sun-Dried Sour
Mash in at 113°F (45°C) for a 20-minute ferulic acid rest. Raise to 156°F (69°C) and hold for 60 minutes. Bring full wort volume to a boil; boil 60 minutes. Chill to 68°F (20°C) and aerate. Decant and pitch 68°F…
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