Also, since this is the bad food thread, I want to disgust everyone with my favorite thing: the V8 red beer. Bottle of really bitter IPA like Henry Weinhard's Blue Boar mixed about 50/50 with V8, add a splash of worcestershire and some tobasco and baby you've got yourself a stew goin'.
This sounds like something super common seen on the prairies of Canada; Beer and Clam. You take a mass market beer like Molson Canadian or Pilsner, and mix it with Clamato juice. Approx the same 50/50 ratio as above. It's delicious. If you want extra flavour use Clamato spicy.
It's popular enough they even sell in cans. It makes Bud Light drinkable I swear.
mead hasn't quite started yet because it turns out that 8 litres of boiling water takes a bit more than 2 hours to cool down
Pro tip, unless you are adding fruit or things the antibacterial properties of raw honey tend to eliminate the need to boil the must before pitching the yeast most of the time you can get away with just mixing lukewarm water and honey in your fermenter, just before rehydrating and then pitching your yeast.
Just don't let it set before pitching for really long (like days) because as you dilute honey it becomes more attractive to bacteria, but once you got your Saccharomyces cerevisiae thriving in there it'll fight off the worse nasties and the alcohol will start to make it inhospitable very quickly.
Had some real ramen on my last day in San Diego. Ajisen Ramen. I selected the most prominent item on the menu: Ajessi Best Combination Ramen. Pork cutlet, pork rib, pork belly, some black mushrooms, what looked like but didn't take like an onion, seasonings, and some other stuff in a tonkotsu broth. Seriously delicious and I kind of wish I'd taken a picture. That thing about slurping like a madman though is impossible, the broth is too hot even with slurping. Also I am not a deft hand with chopsticks so it took a bit of time to re-learn how to use them. But it was delicous and I wish I'd known of the place sooner, because I want to try udon too.
mead hasn't quite started yet because it turns out that 8 litres of boiling water takes a bit more than 2 hours to cool down
Pro tip, unless you are adding fruit or things the antibacterial properties of raw honey tend to eliminate the need to boil the must before pitching the yeast most of the time you can get away with just mixing lukewarm water and honey in your fermenter, just before rehydrating and then pitching your yeast.
Just don't let it set before pitching for really long (like days) because as you dilute honey it becomes more attractive to bacteria, but once you got your Saccharomyces cerevisiae thriving in there it'll fight off the worse nasties and the alcohol will start to make it inhospitable very quickly.
the recipe i've got is just purified water and raw honey and then put it in a big pot that's covered with muslin cloth and then swirl it every day with your hands. No added yeast or anything else.
i was just boiling the water to purify it
i'm somewhat skeptical of this recipe, but it seems to say that i can get away with just doing that
mead hasn't quite started yet because it turns out that 8 litres of boiling water takes a bit more than 2 hours to cool down
Pro tip, unless you are adding fruit or things the antibacterial properties of raw honey tend to eliminate the need to boil the must before pitching the yeast most of the time you can get away with just mixing lukewarm water and honey in your fermenter, just before rehydrating and then pitching your yeast.
Just don't let it set before pitching for really long (like days) because as you dilute honey it becomes more attractive to bacteria, but once you got your Saccharomyces cerevisiae thriving in there it'll fight off the worse nasties and the alcohol will start to make it inhospitable very quickly.
the recipe i've got is just purified water and raw honey and then put it in a big pot that's covered with muslin cloth and then swirl it every day with your hands. No added yeast or anything else.
i was just boiling the water to purify it
i'm somewhat skeptical of this recipe, but it seems to say that i can get away with just doing that
Aha. Wild yeast?
That's an interesting idea. I hear that can yield tasty sour meads.
I'd be interested in knowing how it goes
+1
Options
webguy20I spend too much time on the InternetRegistered Userregular
mead hasn't quite started yet because it turns out that 8 litres of boiling water takes a bit more than 2 hours to cool down
Pro tip, unless you are adding fruit or things the antibacterial properties of raw honey tend to eliminate the need to boil the must before pitching the yeast most of the time you can get away with just mixing lukewarm water and honey in your fermenter, just before rehydrating and then pitching your yeast.
Just don't let it set before pitching for really long (like days) because as you dilute honey it becomes more attractive to bacteria, but once you got your Saccharomyces cerevisiae thriving in there it'll fight off the worse nasties and the alcohol will start to make it inhospitable very quickly.
the recipe i've got is just purified water and raw honey and then put it in a big pot that's covered with muslin cloth and then swirl it every day with your hands. No added yeast or anything else.
i was just boiling the water to purify it
i'm somewhat skeptical of this recipe, but it seems to say that i can get away with just doing that
yea thats a wild fermentation right there. Yeast is everywhere and stirring it with your hands will get some into the mix. It'll turn out interesting for sure! Its a popular method for Cider as well.
actually, there's one thing i'm curious about if you know about it
the recipe said to do it in a huge glass jar, and i couldn't find one of those so i went and bought a huge, cheap, thin (i would guess aluminium) pot, and am doing it in that. The top is covered in cloth, but there's also a lid on it that i put there to stop the smell. Is this bad? is it necessary for the mead to have a whole lot of air? i mean, i know that the lid isn't airtight or anything, and i'm taking it off once a day to swirl it around with my hands for a full minute to aerate the liquid, but i'm wondering if i'm somehow suppressing the process.
webguy20I spend too much time on the InternetRegistered Userregular
you should be fine.
In all honestly I wouldn't recommend a wild fermentation for a first go round, but you're already well on your way!. Once it takes off you should be good to go, and you'll know when it takes off, it will build a head on it and go to town.
Once it starts fermenting strongly I would rig up something to keep the lid on tight and run a blow off hose into a container of sanitized water. As the yeast produces gas it will have a place to go, as you don't want stuff, especially oxygen getting into it once the fermentation takes off. You could probably get away with saran wrapping the lid and poking the hose through it and wedging it between the lid and pot.
I've never done a wild fermentation myself, but it is inherently an uncontrolled process at its heart. What is real cool about them though is that many regions, and this can be a small as a home, can have their own unique yeasts, so a mead/cider made at your house can potentially taste different than your neighbors, or friend across town. It is pretty cool.
For the future this is something you would want to use, but with a bigger mouth. It would still allow you to stir with your hands, but allow you to seal up tight once fermentation takes off.
what would stop him from racking once fermentation takes off into a carboy like that?
Also in general glass is recommended because it is far less poreous than other materials and less susceptible to scratches.
Where there are scratches or nooks and crannies there are places where, especially after a few batches, bacteria and mold can hide.
The reason you want to get the whole thing away from oxygen once you got it colonized by yeast is to prevent any other microbes from getting in, in particular there are microbes that can metabolize your alcohol in the presence of oxygen into lactic acid. Then you have honey vinegar instead of honey wine.
Also if I can ask what is your volume and how much honey did you use?
Tallahasseeriel on
+1
Options
webguy20I spend too much time on the InternetRegistered Userregular
Oh you totally could, just more stuff to buy is all.
Oh you totally could, just more stuff to buy is all.
Oh totally. Just saying a racking cane or autosiphon is cheaper than a large carboy. Would be worth having at the same time especially if you bottle it later. But with a wild ferment and no hydrometer I guess bottling would be potentially dangerous.
i used 8 litres of water, and 1.5kg of honey (which is apparently 2.1 gallons and 3.3 pounds)
not sure how i'm gonna hook up a hose, but i'll look into it (also means that i might have to move the setup from my kitchen to the shed if i've got to keep it airtight etc.)
the recipe also says to open it up and swirl it round with your hands to get oxygen through for at least 10 days.
it's also says that you can bottle it up to carbonate it. So i don't think it's supposed to be a particularly strong mead, and it's supposed to be a sweet, fizzy drink, although with a bit of alcohol in it.
But once again, thank so much this is really helpful and interesting
With a total volume of 8 litres and 1.5 of of honey you get to a potential alcohol by volume of around 7 something percent. So not super high alcohol. But not knowing anything about wild yeast I have little idea how much of those sugars will get eaten before the yeast gives up. There isn't much way of knowing until you see it flocculate out and check with a hydrometer.
With residual sugars at bottling you could get fermentation in the bottle which is how beer gets its fizz. Just be sure you get sturdy bottles like beer bottles and I doubt you will have bombs.
I agree but I guess some folks like the bitter flavors more and are afraid to try mead in case it is more like a cloying desert wine like most expect when they hear honey wine so making one easier to to approach for beer fans isn't too out there.
Most of the weight of honey is made up of fermentable sugars so if you ferment it dry with no other ingredients you get a lot of variety just from the yeast and honey varietal. You really have as much or more variety in mead as in wine because it is very common to experiment with different ingredients that can be less subtle than you can get with just honey and yeast.
My mead turned out very much on the sweeter side and still a touch astringent but has a pretty good floral character under that and a smooth texture to it.
Weird, I'd never really imagined mead as being sour at all. I guess I always thought it'd taste similar to the more fruity kinds of honey.
it's not super sour, it's just not exactly sugarwater. Has a lot of body to it, or at least the one i had did. Like wine and champagne and cider aren't exactly that sour, but they are pretty different to soft drinks etc.
Posts
These always fascinated the hell out of me. Does Amazon sell this candy? Asking for a friend
This sounds like something super common seen on the prairies of Canada; Beer and Clam. You take a mass market beer like Molson Canadian or Pilsner, and mix it with Clamato juice. Approx the same 50/50 ratio as above. It's delicious. If you want extra flavour use Clamato spicy.
It's popular enough they even sell in cans. It makes Bud Light drinkable I swear.
I never finish anyth
Nah, put whatever you like in there. Go nuts.
Need some stuff designed or printed? I can help with that.
green tea is better than normal kit kat imo, just, mass ship us green tea kit kats instead plz
Please don't put nuts in scotch.
Please don't kinkshame.
And uh
Definitely found a chicken bone
Let people enjoy their drinks however they want.
Steam // Secret Satan
Steam // Secret Satan
I hate that as you bite down or chew into chicken and find a sliver of a bone
Maybe.....
NOPE
Pro tip, unless you are adding fruit or things the antibacterial properties of raw honey tend to eliminate the need to boil the must before pitching the yeast most of the time you can get away with just mixing lukewarm water and honey in your fermenter, just before rehydrating and then pitching your yeast.
Just don't let it set before pitching for really long (like days) because as you dilute honey it becomes more attractive to bacteria, but once you got your Saccharomyces cerevisiae thriving in there it'll fight off the worse nasties and the alcohol will start to make it inhospitable very quickly.
the recipe i've got is just purified water and raw honey and then put it in a big pot that's covered with muslin cloth and then swirl it every day with your hands. No added yeast or anything else.
i was just boiling the water to purify it
i'm somewhat skeptical of this recipe, but it seems to say that i can get away with just doing that
Steam // Secret Satan
Aha. Wild yeast?
That's an interesting idea. I hear that can yield tasty sour meads.
I'd be interested in knowing how it goes
yea thats a wild fermentation right there. Yeast is everywhere and stirring it with your hands will get some into the mix. It'll turn out interesting for sure! Its a popular method for Cider as well.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
that actually makes me way more confident now, so thanks
Steam // Secret Satan
the recipe said to do it in a huge glass jar, and i couldn't find one of those so i went and bought a huge, cheap, thin (i would guess aluminium) pot, and am doing it in that. The top is covered in cloth, but there's also a lid on it that i put there to stop the smell. Is this bad? is it necessary for the mead to have a whole lot of air? i mean, i know that the lid isn't airtight or anything, and i'm taking it off once a day to swirl it around with my hands for a full minute to aerate the liquid, but i'm wondering if i'm somehow suppressing the process.
Steam // Secret Satan
In all honestly I wouldn't recommend a wild fermentation for a first go round, but you're already well on your way!. Once it takes off you should be good to go, and you'll know when it takes off, it will build a head on it and go to town.
Once it starts fermenting strongly I would rig up something to keep the lid on tight and run a blow off hose into a container of sanitized water. As the yeast produces gas it will have a place to go, as you don't want stuff, especially oxygen getting into it once the fermentation takes off. You could probably get away with saran wrapping the lid and poking the hose through it and wedging it between the lid and pot.
I've never done a wild fermentation myself, but it is inherently an uncontrolled process at its heart. What is real cool about them though is that many regions, and this can be a small as a home, can have their own unique yeasts, so a mead/cider made at your house can potentially taste different than your neighbors, or friend across town. It is pretty cool.
For the future this is something you would want to use, but with a bigger mouth. It would still allow you to stir with your hands, but allow you to seal up tight once fermentation takes off.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Also in general glass is recommended because it is far less poreous than other materials and less susceptible to scratches.
Where there are scratches or nooks and crannies there are places where, especially after a few batches, bacteria and mold can hide.
The reason you want to get the whole thing away from oxygen once you got it colonized by yeast is to prevent any other microbes from getting in, in particular there are microbes that can metabolize your alcohol in the presence of oxygen into lactic acid. Then you have honey vinegar instead of honey wine.
Also if I can ask what is your volume and how much honey did you use?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Oh totally. Just saying a racking cane or autosiphon is cheaper than a large carboy. Would be worth having at the same time especially if you bottle it later. But with a wild ferment and no hydrometer I guess bottling would be potentially dangerous.
not sure how i'm gonna hook up a hose, but i'll look into it (also means that i might have to move the setup from my kitchen to the shed if i've got to keep it airtight etc.)
the recipe also says to open it up and swirl it round with your hands to get oxygen through for at least 10 days.
it's also says that you can bottle it up to carbonate it. So i don't think it's supposed to be a particularly strong mead, and it's supposed to be a sweet, fizzy drink, although with a bit of alcohol in it.
But once again, thank so much this is really helpful and interesting
Steam // Secret Satan
With residual sugars at bottling you could get fermentation in the bottle which is how beer gets its fizz. Just be sure you get sturdy bottles like beer bottles and I doubt you will have bombs.
I don't think anywhere in this city actually serves it though.
Steam ID - VeldrinD | SS Post | Wishlist
i only properly tried it last winter
there was a stall at a metal festival in the mountains that some of my friends found.
the actual apiary and brewery itself was a 4 hour drive away from sydney
you occasionally see it in bottle shops, but only really the very boutique ones
Steam // Secret Satan
You don't just get different subtle flavors from the honey varietal and yeast strain but also often different fruits, spices, grains or even hops!
They first one I had was a hopped one. I didn't end up liking it at all. Too much like beer.
thick and sweet, but with the nice sourness and bitterness that wines have.
Steam // Secret Satan
I agree but I guess some folks like the bitter flavors more and are afraid to try mead in case it is more like a cloying desert wine like most expect when they hear honey wine so making one easier to to approach for beer fans isn't too out there.
Steam ID - VeldrinD | SS Post | Wishlist
My mead turned out very much on the sweeter side and still a touch astringent but has a pretty good floral character under that and a smooth texture to it.
it's not super sour, it's just not exactly sugarwater. Has a lot of body to it, or at least the one i had did. Like wine and champagne and cider aren't exactly that sour, but they are pretty different to soft drinks etc.
Steam // Secret Satan
Steam ID - VeldrinD | SS Post | Wishlist
i'm honestly not sure, sorry
pretty much all soft drinks i know of are a) super sweet and b) carbonated
and while the current mead i'm making is gonna be carbonated, i've never actually had carbonated mead
i'm actually curious. what are some good soft drinks (sodas) that are not sweet?
Steam // Secret Satan