I don’t know about anyone else, but sometimes it’s hard for me to get motivated to do much fermentation during the winter. With the longer days, warmer weather, and land turning green again, I have been feeling the urge to get some things brewing.
First of all, my yard is covered in lovely violets this time of year. I spent a couple of hours picking some (only about a third. I can’t bear the thought of depriving the bees and butterflies of food) and decided to make violet wine. I didn’t find any real recipes for this, so I’m experimenting. I hope it turns out because I won’t be able to try again for another year.
Next, I made two meads: a plain mead made with local sour wood honey and a vanilla metheglin (mead made with spices) made with local wildflower honey. They should be ready to bottle in another month or two.
Third, I went with my hubby to a conference he attended in Knoxville, where I visited a brew shop. There I picked up a couple of bags of dried elderflowers, as well as some other supplies. I tried a friend’s elderflower wine a few years back and it was one of the most amazing wines I’ve ever tasted! Flavor seemed to burst like little bubbles on my palate (and this wasn’t effervescent, mind you), kind of like tiny drops of sunshine on the tongue. He made his with an elderflower drink he picked up at Ikea. I’ve not been to an Ikea in ages, simply because there’s not one very close to me, so I decided to try to make it from scratch. It was going very well at first, but when I transferred the fermenting must to a carboy the fermentation completely stalled. I tried to rescue it by adding more yeast nutrient and yeast energizer along with mixing in more oxygen. When that didn’t work, I pitched a new package of yeast. Nada. Luckily I have more elderflowers, so I’m going to try again. I have no idea what went wrong.
Finally, I have been begging people to let me come to their yards (if they are not treated with herbicides and pesticides) to pick dandelions for dandelion wine. No one was taking me up on my offer of some minor lawn maintenance, but finally, a friend told me about a city park where there were tons of dandelions. She went with me and we picked about a gallon while racing the park employee on his lawnmower. Again, things went great until I put the wine in its fermentation vessel.
I don’t know what’s going on here, but it’s starting to annoy me. It’s one thing to have to start over with dried flowers I can easily buy, but picking a gallon of dandelions is backbreaking work. It takes a LOT of flower heads to make a gallon. I’ve never had issues with stalled fermentations before, however, my husband’s beer has been stalling ever since we moved into this new place. Perhaps there’s something in the air that is somehow contaminating our brews. We are pretty thorough in our sanitation practices, especially with the beer (it’s much more susceptible to infection than wine or mead), so I don’t know what’s going on. I guess I will start over with the elderflower wine and be super careful, taking note of every step along the way. Fingers crossed!
Obviously not writing! A few months ago as my hubby and I were visiting the Chattanooga WorkSpace for Open Studio Night, it struck me that I really wanted to have a studio there. I had already been teaching my fermentation classes there for a few months, so I applied and got in! I’m actually sharing a studio with another gal. She’s rarely there (she’s a photographer), so I have the space to myself to do my textile art.
Years ago I had done a good bit of fabric dyeing and have gotten back into it with a vengeance. One of the things I want to try soon is dyeing with prickly pear. The Navajo have used prickly pear for centuries to dye their fabric. Now you may wonder why I’m going on about this on my fermentation blog, but prickly pear dye is fermented! I’ve never eaten prickly pear, but I’ll certainly be looking for them in the grocery store now. When I do this experiment I’ll certainly take photos and post them.
I also completed the Hamilton County Master Gardener course. I’ve been doing organic gardening for four years now, but I learned so much! I’ve completed over half of my volunteer hours required to become a certified Master Gardener. Still over 20 to go!
Despite everything else going on, I’ve continued to teach my fermentation classes and have even added a couple to my repertoire. In March I taught a class called “Kombucha & More.” The “More” was jun and water kefir. It went really well and I’m looking forward to doing that one again in the fall. In June I will be teaching a blackberry wine class. I’ll actually be teaching it in July, as well. My old friend, Kim Hines from Augusta Locally Grown, reached out to me and asked me to come back to Augusta and teach. Then I’ll be racing back the Chattanooga to teach a Bratwurst & Sauerkraut class at the Sweet & Savory Classroom. It will be my first time partnering with this organization, so keep your fingers crossed for me! Then I’ll be teaching a class on Hard Root Beer and Hard Ginger Beer. Then in August I thing I’ll do Veggie Fermentation once again so folks will be ready for their harvest.
So see, I’ve been busy! I’ve neglected my blogging too long, though. I’ll be getting back in the swing of blogging again, so keep your eyes peeled for new posts. Also, if you are into textiles check out my other website. I’ll be teaching various textile classes in the weeks to come.
It has taken me some time, but finally I’ve found the right organization to collaborate with so I can teach fermentation and brewing classes in the Chattanooga area. I met with Jennifer Holder of The Chattery recently and she agreed to help coordinate a space for several demos and workshops.
At first we were going to do the classes at Granfalloon’s, but they have unfortunately closed. Jennifer quickly found another place to hold the classes, the Chattanooga Workspace.
The first thing I’ll be doing there is a cross between a demo and speed dating called Speed Learning. There will be several educators there on a range of topics each seated at separate tables. The participants will have seven minutes at each table. I’ll be chatting about kombucha. While I tell you about how it’s made and how easily and cheaply you can do it at home, you can sip this tasty, probiotic beverage.
Three years ago my husband and I bought a lovely three-bedroom home on a little more than half an acre of land. If you’ve read my previous posts you know that we have put a lot of work into our land to bring fertility and beauty to an acidic, parched, sandy lot that had been neglected and abused for decades.
We busted our butts clearing scrub brush and overgrown azaleas, and breaking up the compacted soil by tilling almost the entire yard. I planted fruit trees and blueberry bushes, strawberries and asparagus – plants that will produce every year with a little care. I built raised beds and created soil out of yard and kitchen waste, composted manure, and peat moss. I tossed about 100 earthworms in the beds to eat the organic matter in them and turn it into microbe-rich worm dirt, then started heirloom seeds to grow delicious, nutrient-rich food.
We went further in our dream of a sustainable life by getting baby chicks and raising them up. We built them a chicken tractor and moved them to a new patch of grass every day or so. We were happily surprised about how much better the yard looked a couple of weeks after the chickipoos had scratched and aerated the soil, eaten all the plants & bugs, and left a bit of fertilizer behind them. And at the end of the day, we had fresh, delicious eggs! We also built a worm bin. Whatever kitchen waste the chickens wouldn’t eat (coffee grounds, tea leaves, etc) went to the worms. That worked well for a while, but our worms decided to migrate and left the bin one day. It was kinda weird, but other folks I’ve talked to say that worms do that sometimes.
Along the way I discovered fermentation and took to it like a duck to water. I’ve made all kinds of fermented veggies, brined eggs, soft and hard cheeses, bacon, prosciutto, kombucha, kefir, yoghurt, skyr, clabbered milk, mead, hard cider, beer, and wine.
When we bought our home we thought we’d be there for a very long time, but life happens. Neither of us were successful in finding employment that we were in the least bit happy doing. I spent many months trying to get our business off the ground, but after failing to get financing we came to the conclusion that we were simply in the wrong place. We had chosen our town because of the lovely little downtown area, but you know what they say about books and covers. There was really very little going on in the CSRA that we could do for recreation other than tending our animals and our plot of land. Those things were great, but we had left an amazingly rich life back in the Ozarks before moving to South Carolina.
Last summer my dear friend, Hope, and I had taken a trip to see Rock City. Both of us are fans of Neil Gaiman’s American Gods and had always talked about going together to see where the battle scene in the book took place. I fell in love with Chattanooga! It reminded me of my old hometown of Fayetteville, AR, but it’s even funkier. I knew my hubby would like it because of the mountains and the wonderful local food culture. So when the opportunity presented itself, I encouraged him to apply for a job there and since he’s super awesome, he got it!
Now we’re living between two places: our house in Aiken and our rented apartment in Chattanooga. We realized a few months ago that we have a big house that costs a small fortune to heat and cool, but we only live in three rooms. The whole time we’ve lived there we’ve had one guest that took advantage of our guestroom… one! We have decided that if we want to seriously commit to a sustainable lifestyle and stop spending all our time dealing with household maintenance, we have to make a big change. In a few weeks we’ll have an estate sale where we will be selling off at least 70% of our belongings. It hurts a bit, but it’s just stuff. Then we are going to sell our house. I’m really hoping that someone comes along that wants to garden and falls in love with our property. The hard work has been done already, they just need to plant and tend the garden. Once the house is sold, we are buying at least five acres of property outside of town and we’re going to build a tiny house!
By selling most of our stuff we’re hoping to whittle things down to a much more manageable state. We won’t have room for a dishwasher, so we decided to cut down the number of dishes we have. Instead of a set of eight dishes, we currently have a set of four. We are thinking about cutting that down to a set of two. That way, I will wash each of my dishes when I’m done with it and not have a big pile of dishes to wash everyday. And if we do have company, they will be told ahead of time about our kitchen arraignment and to bring their own dishes. With less of our time being spent on things that aren’t really important, we can devote ourselves to the things we really love to do: hiking, dancing, brewing, gardening, raising critters, reading, and hanging out with friends. And hopefully, we will start our business in Chattanooga. The culture here is much better for what we want to do.
I’m sad to think about what we are leaving behind. But I’m even more excited about what lies ahead!
In our household I do all the food fermentation (veggies and dairy, occasionally curing bacon too). I also make mead, wine, cider, and ciser. My hubby primarily makes beer. I’ve brewed beer a couple of times so that I could understand the process, but beer brewing is one of my beloved’s favorite hobbies (and he’s very good at it), so I tend to leave that mostly to him. When he first started out, he brewed kits in our kitchen.
The kits were easy (most, if not all, the malt is in liquid or dry extract form), but I encouraged him to brew all grain beer. In my mind, it is just another type of cooking. After reading many of articles and forums and watching lots of YouTube videos, my hubby built a mash tun, bought a propane fish fryer, a small oxygen tank, and a ten gallon brewing kettle.
To brew beer all you must do is put your malted grain into the mash tun, bring about 5-7+ gallons of water to just before boiling and gently pour it into the mash tun with the grain (this is called mashing in). If you look at the mash tun (the modified cooler), you can see a tube with a valve coming out of it. Make sure the valve is closed before pouring the water in, or else it won’t be doing its job properly. After maybe an hour, open the valve and drain the liquid, called wort at this point) into the mash tun. While the grain has been mashing you would have boiled up a bunch more water which you very gently and slowly pour over the grains, this is called sparging. After you’ve collected all the sparged water in the mash tun, you boil the whole thing for about an hour. At certain points in the boil you add hops and/or other herbs and spices to bitter and add various other flavors. After all this you have to cool the wort down so that when you add yeast the heat doesn’t kill them. After various low-tech methods, my hubby bought a wort chiller (a big coil of metal tubing that cold water runs through while it sits in the wort) to cool the wort off quickly.
After all that he pours the cooled wort into a sanitized carboy, puts a sanitized tube attached to the oxygen tank into the wort and lets the oxygen flow into the wort for one minute. Adding oxygen is very important because the yeast needs it to multiply and thrive during fermentation. After that he adds his yeast, puts an airlock on it and lets the yeast do the job of multiplying and turning all the sugars extracted from the grain into alcohol. It isn’t until the wort has fermented that it is actually beer.
Now having made mead, wine, and so forth, I knew a good deal about those darling little microbes called yeast. When I first heard Sandor Katz and Michael Pollan talk about the microbes in fermented foods I started reading a good deal about what happens during lacto-fermentation among other kinds of fermenation. I knew that the thing that makes your salted cabbage turn into sauerkraut is that all plant matter is covered in lactic acid bacteria (LAB), also known as lactobacillus. What I didn’t understand is how the vegetables got the microbes to begin with.
A couple of weeks ago I went to a Master Gardening lecture by Dr. Al Bey called Teaming with Nature – Organic Yards and Gardens. Dr. Bey is a retired chemist. When he first moved to South Carolina from Michigan he used chemical fertilizers, herbicides and pesticides on his lawn and garden. He’d been a chemist his entire career, so he really didn’t know any better then. But soon enough he realized that the problems he was treating with chemicals were only getting more pervasive and he decided to try something different – organic lawn and garden care.
I’m really glad Dr. Bey does have a background in science, because the handout we all received is 30 pages long! He has done all kinds of research to understand what needs to happen beneath the surface of the soil to produce beautiful, nutritious food and a lush yard. I certainly can’t go through it all here (this post is plenty long enough), but what I took away was the importance that microbes play in the nutritional value of the soil. If you have nutritious soil, you have nutritionally dense food, which in turn makes you healthier when you eat it. One of the richest sources of microbes that you can add to your soil is worm castings.
I remember reading an article a few years ago (I want to say it was in Mother Earth News, but I can’t swear to that) where a couple in the wastes of Australia turned their horribly infertile land into a lush pasture by making worm casting tea and dripping in onto their soil. After hearing Dr. Bey talk about using worm casting and compost tea to enrich your soil it all started coming together in my mind!
1. Make worm casting tea to feed my soil.
2. Continue to feed the microbes throughout the year via dehydrated, non-sulfured molasses.
3. Eat the nutritious food as it ripens. If there’s more than we can eat, ferment it to eat later.
It is so simple, but so intricately complex all at once! Feed the soil microbes and they in turn will feed you AND the microbes in your gut that are so tremendously important for your health.
Now you may wonder what all the talk about beer was to begin with. Well let me show you what I did to start making my worm casting tea. This recipe was from Dr. Alvin E. Bey’s article Teaming with Nature (Article No. 8) – Energizing your Soil with Compost Tea.
1.Fill a cloth bag with four cups worm castings, compost, or a combination of the two. Add four gallons of water (I used rainwater I collected in a rain barrel) and two ounces of non-sulfured molasses as a food source for the microbes (I used locally produced cane syrup). Put it in a bucket or whatever you have to use. I used an old water cooler that I was using as a continuous kombucha brewer, but it has since cracked and the buch started seeping through. It works great for this though!
Bag of worm castings going into the rain water.
2. Aerate with an aquarium pump or fountain pump for 24 hours.
After the microbes have had food (cane syrup/molasses) and air, they multiply tremendously and can then be sprayed on your soil. You can see in the picture above, I drained my tea into an old milk pail that my grandparents used when they had dairy cows back in the 50’s and 60’s. After that I pour it into my watering can or a pump sprayer and sprinkle the tea over the soil. It doesn’t take too much in any one place. The idea is to get them into the soil so they can help the plant roots access minerals in a more effective way. I followed the sprinkling with a little bit of spraying with my water hose. I’m sure it was probably unnecessary, but I didn’t want the little critters getting lost.
So in both the beer and with the worm casting/compost tea, the various microbes need air and sugar to reproduce and do their jobs.
Now I am the kind of person that wants to really understand how things work. I’ve decided to audit some classes in the near future on biology and microbiology. I took biology in college, but the poor old instructor was literally senile. We barely learned anything in that class, so I want to go back and learn it properly. I want to see the various microbes under a microscope and see what it is that they do!
While I’ve been ruminating over this whole concept the past few weeks, I started listening to a new podcast (new for me, that is), The People’s Pharmacy. I happened to listen to Episode 959: Farmacology – What Farmers Can Teach Us About Health, which is the title of a book by Daphne Miller, MD. Dr. Miller has done some of the research that I have been so curious about. I sat down this evening and began reading. I got ao excited reading about the connection between nurturing the soil and nurturing our bodies, I had to get out of bed to write about what has been bouncing around my brain!
I know there will be more to follow on this topic, but it’s now 4:01 am and I haven’t gone to sleep yet. Besides, you’ve got to be tired of reading my ramblings by now. 🙂
This past Sunday, February 1st, was International Gruit Day. My husband and I have been brewing gruits for a few months now with very interesting results. Since most folks are unaware of what a gruit is, as was I until a few months ago, let me explain.
Gruit is the word for herbs in Old German. Prior to the Protestant Reformation, beginning in the 16th century, ales were brewed with a variety of herbs and spices (singly or as a blend) to add bittering and flavor to their brew. Sometimes hops would be added to these herbal blends, called gruit or groot, but they were not used exclusively until relatively recently. In fact, in England the word beer wasn’t used until ales were brewed exclusively with hops. Prior to that all beer was called ale.
If you read my blog then you know that I’m given to writing about the past, so when I found out about gruit I was very excited. The craze for super hoppy beers the last few years had nearly turned me away from beer. Six hundred years ago the only reason you might find something on par with a double IPA would only be found if there was no other bittering agents around to brew with. Like most foods, textiles, etc., people used what was available to them, and hops weren’t always available everywhere. Scotland is still quite renown for brewing heather ales.
See what happened in Europe during the late Middle Ages was that a lot of brewing was done by monasteries (ever tried a Belgian Trappist beer?). The monks devised secret gruit blends that were lost to posterity when the monasteries were destroyed by the fire and fervor of the reformers. And during these early days ordinary people brewed in their homes and women were the primary home brewers. When they had more ale than they needed, they would sell it. Again, these early home brewers used what was available, herbs from their gardens or those that grew wild, such as yarrow, heather, bog myrtle, wild rosemary, juniper berries, or spruce tips. Laws were made which banned the use of any herbal bittering agents apart from hops. This was in part to help outlaw the beer brewed by monasteries and beer brewed by women.
When we decided to try gruit, we decided to split up the work. My hubby is the primary beer brewer (I usually do the mead, cider, ciser and wine), but I am the primary cook. To get an idea what the various gruit herbs and spices might taste like, I measured out a gram of each in its own individual glass then added an ounce of boiling water to each. I let it steep for ten minutes and then did a tasting. It was an interesting experiment! I found the lovely grassiness of heather and yarrow, the gin aroma of juniper berries, the floral bouquet of elder flowers, and the downright despicable bitterness of wormwood. I used all of the above in my first gruit blend. I, like the monks and wise women before me, am keeping my formula to myself, but I will share this bit of cautionary information – do not use more than two grams of wormwood for five gallons of ale!!! Since then we have brewed five gruit ales, with different gruit combinations for each brew.
I believe that with the current boom of micro-breweries opening and the hops shortage, we will start to see more brewing with gruits. Since I really like to keep my supply chain as short as possible, I’ve decided to devote much of my yard and garden space to growing gruit herbs this year. I have received my seeds and will be starting them soon. I’ll be growing heather, yarrow, wormwood, blue hyssop, white horehound, sweet woodruff, St. Johnswort, feverfew, and German chamomile. I am hoping that some of these plants will flourish in our acidic soil and hot summers. Perhaps I’ll even have enough to sell down the road.
A few months back while I was doing a kimchi demonstration at the Augusta Veggie Food Truck, a gentleman stopped and introduced himself. He produces a little online show for Augusta Magazine called “Earthwise.” My new acquaintance, Mark, was interested in setting up an interview with me about some of the stuff I make. So a couple of weeks ago he came to my house with his crew and I did a mead demo in my kitchen. It was a lot of fun to do the show and have Mark and his crew over. So much fun that we are talking about doing further episodes in the future.
One of the things mentioned in the show is the development of our business, Thoroughbrewed. We decided to change the name of the business to reflect the heritage & history of our adopted hometown of Aiken, SC, and also to better reflect the main purpose of what we will be doing. While education is going to be a big part of what we do, we want to offer more locally brewed craft beer choices to the residents of the CSRA in a cozy, relaxed environment. We will also offer home brewing/wine making supplies and classes on various kinds of brewing and food fermentation. This blog will become part of the Thoroughbrewed web presence as we move forward.
If you are curious about mead making you can see me in action by clicking here. Otherwise you can follow the directions below:
1 gallon glass carboy (jug)
bung or stopper
5/16″ siphon hose
Sanitizer, such as Star San
racking cane or auto-siphon (optional)
bottle filler (optional)
drill whip (optional)
Ingredients (makes 1 gallon of mead)
2 ½ – 3 lbs Honey
1 Tbsp strong tea
½ tsp Yeast Nutrient
¼ tsp Yeast Energizer
¼ tsp Grape or Wine Tannin
¼ tsp gypsum (optional)
½ pkg Mead or Wine Yeast
1 Campden tablet, crushed (optional)
¼ cup oak chips/cubes (optional)
Wash and sanitize all of your equipment before you get started.
Read yeast instructions and rehydrate or thaw according to manufacturer’s instructions.
Pour honey into glass carboy. If honey has started to crystalize or if it Is flowing too slowly, sit the container of honey in warm water (90° F) for a few minutes.
Add water to carboy and fill to 4 – 5 inches from top.
Add remaining ingredients, except for yeast; put bung on the carboy, cover the hole and shake vigorously until everything is dissolved.
Pitch yeast; attach bung and airlock.
Wrap with a towel or place in a dark room.
Ferment is complete when SG has dropped to 1.000 (about 6-8 weeks). If the mead is not completely clear, rack (siphon) wine off of sediment into a clean and sanitized secondary; reattach airlock.
If you want to stop fermentation before it is finished, you can add the Campden tablet or sit it out in the sunshine for a couple of days.
If you want to add a more sophisticated flavor, add oak chips and taste every day or two until you like the flavor. Since the oak chips have more surface area and can contact more of the mead than an oak barrel, only a few days are needed to add an oaky flavor.
To aid clearing, siphon again in a month and again, if necessary before bottling.
Pitfalls to Avoid
Many sources/recipes tell you to boil your must (the unfermented honey-water mixture). DO NOT DO THIS. It is completely unnecessary and can result in fingernail polish remover-like flavors that it takes a very long time to get rid of. Also, boiling the must destroys the subtle floral aromatics of the honey. If the honey is not flowing out of the jar/bottle very well it is alright to warm it, but never boil it.
Many recipes also call for using champagne yeast. The only reason I know to do that would be that champagne yeast is more tolerant of high alcohol levels. While some people might want this, champagne yeast results in a “hot” flavor that is rather unappealing. If you wish to enjoy a good flavor in a relatively short time span, just do a little research (Ken Schramm’s book is an excellent resource!) to figure out what yeasts might work well for what you want. I am a big fan of White Lab’s Sweet Mead/Wine Yeast.
UPDATE: Since this was recorded, we have come to realize that our business plan would not work in Aiken. We have since moved to Chattanooga, where we will revisit the idea once we get ourselves settled a bit. In the meantime, I am trying to find somewhere to teach fermentation and brewing classes.
I know things have been quiet here and on my FaceBook page the past couple of months. I spent several weeks doing research and writing my business plan. Now the bank has the paperwork for our business loan. Keep your fingers crossed and send happy thoughts our way. And even though the name of our business is Thoroughbrewed, we are going to keep Fermdamentals as the educational aspect of our shop. Once we have our funding and actually start making our plans a reality, I will certainly be sharing what we are doing with y’all.
During the holidays we did a good bit of brewing. In addition to a Smoked Oaked Porter, an Irish Red, and a Brown, my hubby brewed the most delicious thing I may have ever tried – a Caramel Apple Graff. From what I’ve been able to find out, graff is a concoction inspired by one of Stephen King’s stories. Graff is a combination of beer and apple cider. The Caramel Apple Graff tastes like the most wonderful apple pie you’ve ever eaten! In addition to a small amount of brewed malt, apple juice, brown sugar, maple syrup, and a variety of wonderful spices are blended together. It is still currently fermenting, but it is already 7% ABV. My hubby and I have been debating whether to let it continue to ferment or whether to kill the yeast and bottle it flat. We have several one gallon carboys sitting empty at the moment, so I think we might start pulling off a gallon at a time every few days or so, killing the yeast, and keeping notes on how the flavor changes until the last gallon finishes fermenting. We didn’t time the brewing of the graff very well, because this is exactly the drink you want for the holidays. So with our tasting notes in hand next fall, we will brew our favorite version of the graff in time for Thanksgiving next time.
Okay, that may be a bit cheezy, but I don’t care. Fall has finally arrived in southern South Carolina! Fall is my favorite time of year not only because of the gorgeous fall colors, but also for the wonderful variety of fresh produce coming into season. The farmers markets are filled with beautiful pumpkins, root vegetables, greens, apples, and pears. I had never pressed apples or pears before, but I’ve been dying to try it. A friend recently made me an apple press, so last weekend I decided to take it for a spin (pun intended).
I washed my apples under running water and ground them up in my food processor. Then I scooped them into a mesh straining bag and placed it in the press’s tub. Luckily a friend was visiting because it took three of us to wrestle that darned machine to barely squeeze a quart of juice out of nine pounds of apples! I took the pulp and cooked it down into apple butter, so it wasn’t a complete waste. I took my little bit of juice and let it ferment on its own with wild yeast. It took nearly a week before I saw the first bit of activity, but it seems to be fermenting well now. I’m anxious to see how it tastes with wild yeast instead of using commercially produced yeast.
A couple of days after our failed experiment I came across this awesome idea on YouTube. I decided to try making pear cider, also known as perry. I first tried perry many years ago in Sweden. It is light and refreshing and luscious! There’s nothing quite like a good perry. I’ve not really found anything comparable here in the States. I figured I would try making it myself.
In the video, the gentleman has some kind of hard plastic boards with slots cut out that he stacks in between his wrapped packages of apple pulp. I know I’ve seen those kinds of boards before, but for the life of me I can’t remember where or even what they are really called. That’s okay, I do well at improvising. I bought a package of thin, yet sturdy, plastic cutting boards (3 boards were in the package). Two of the boards I drilled large holes in to allow the juice to flow during the pressing process. The guy in the video also has built a sturdy frame in which he layers several packages of wrapped pulp. Since I wanted to try this process out without going to a lot of expense or effort, I used what I had on hand – my deck.
The deck has built in benches that are just high enough to work. I didn’t want to put too much pressure on the bench boards themselves, so I decided to use the supporting studs under the bench. I also decided to modify one of my good baking sheets, rather than trying to find a new cheap one. I don’t think I’ve ever made anything runny in this pan so I punched a couple of holes in one corner for the pear juice to run out. With everything scavenged or modified from around my house, it was time to try this new experiment.
I started by grinding up about 15 lbs of pears. I had gotten a small bag of pears at the farmers market. The a friend (the same lady who helped wrestle the apple press) was given a large amount of pears by a neighbor and she in turn gave me a large bag of the fruit. It took a little while, but I got them all ground down. It was enough to fill two very large stainless steel bowls.
Next, I filled a small pan with the pear pulp. I lined the bottom of the pan with parchment paper to make sure the pulp would come out easily. I don’t know if it actually made any difference, but the pears did come out easily.
Then I positioned my pan, a bucket to catch the juice, and an unbleached linen napkin (cotton muslin would work as well, but commercial cheesecloth is not sturdy enough), and then flipped the pear pulp onto the center of the napkin.
Next, I wrapped the fabric tightly around the pear pulp, creating a little rectangular packet.
Then I stacked another drilled cutting board, napkin, and fruit pulp to make a second layer. You can keep going higher, but I only had two of those drilled cutting boards, plus my “frame” wasn’t tall enough for more than that.
Next, just top the layers off with a whole cutting board and a small car jack.
Finally, you just pump up the jack to press the juice from the fruit. Soooooo much more efficient than that old fashioned press! I had about 15 lbs of pear pulp, so I had to do this a few times. I ended up with a gallon and a half of juice! The pulp was darn near dry – too dry to cook down, so my chickens were very happy to eat the dehydrated pulp.
Okay, so the set up is a little more involved, but honestly it was a lot better all the way round. I don’t mind a bit more work upfront if it has better results.
I strained the juice into a gallon glass carboy and a 32 oz growler, added a smidge of yeast nutrient to each, added about a tsp of cider yeast to the one gallon carboy and 1/2 tsp of cider yeast to the growler, and topped them both off with a bung and an airlock. I’m happy to report that my perry is bubbling away next to the small amount of apple cider fermenting with wild yeast. I’m so anxious to try them both, the wild cider and the perry! I sure hope my perry will taste as amazing as the Swedish perry I drank all those years ago….
I am on a quest to make a mead that my husband will like…. and that I will like too. I know a lot of mead makers, but the sad truth is that most meads are too hot, meaning that there are too many phenols and they overpower the subtilties of the honey resulting in drinks that taste more like fingernail polish remover than the drink of the gods. If you are a mead maker and you are insulted, I mean no disrespect – I’m just being honest. Now let’s talk about the happiness that is mead.
I made my first mead last January in honor of a dear friend who had passed away last year. Ken Stout made some of the most amazing meads I have ever had the pleasure of tasting. Ken was like a mad scientist in the kitchen on brew days, throwing random amounts of various spices or fruits in his mead must. Nothing was ever measured nor written down, and no two batches ever came out the same. Once he gave me his basic recipe. I took that recipe and made a gallon of mead from a random wildflower honey I got at the grocery store. The mead came out tasting like fingernail polish remover. It is sitting in a wine rack aging now. I don’t know what Ken the Meadmeister did that made his mead so darned good and I guess I never will. Hopefully after a year or so of aging the phenols will dissipate and it will taste nice, but in the meantime I decided to try something different.
Some friends of mine up in North Carolina make lovely, sweet mead in large quantities that they share at various events we go to sometimes. I called my buddies to get some advice. The first thing they told me was to not bother boiling the must – just mix your honey and water then toss in the rest of the ingredients. The second thing that makes their mead special is that they add tea leaves to the must – it helps clear the mead. And finally, they stop the fermentation after six weeks by adding crushed Campden tablets. By leaving many of the fermentable sugars in their mead it results in the delicate sweetness of their meads.
I tried their method with a local wildflower honey from a source I trust. While that was fermenting I heard Ken Shramm, champion mead maker extraordinaire, interviewed on the Basic Brewing podcast. He had lots of great advice and so I decided to read his book The Compleat Meadmaker in an effort to make the elusive great mead. I learned that two of the things I had read in recipes and had seen people do can have negative effects on the overall flavor of mead: boiling the must and using the wrong type of yeast. There are lots of other little things he talks about in the book and if you are seriously interested in mead making you really must read it yourself.
My second batch, the unboiled, wildflower mead, came out tasting okay. It was ready to bottle by six weeks without using Campden tablets to stop the fermentation. It still had a bit of a phenol flavor, but was much better than my first attempt. One of the things that Mr. Schramm recommended to make a good wine great was to oak it. I happend to have some untoasted French oak chips, so I put 1/4 cup of them in a muslin bag and let it sit in the mead a few days. Since the chips have more surface area touching the mead than a barrel would have, it only took a few days for the mead to take on a slight oak flavor. I am happy with that mead, but I still wanted something better.
My hubby and I decided to up our yeast game. Until around May of this year we had been using relatively cheap, dry yeasts for our beer, wine, cider, and mead. So we did some research and went to our local home brew store with a laundry list of yeasts we wanted to try, mostly from White Labs or Wyeast. For mead and wine I ended up with White Labs WLP720 Sweet Mead/Wine yeast. The main difference between the dry yeasts and the liquid yeasts is that the liquid ones are live, active cultures.
For all my little experiments I only brew one gallon at a time. I really don’t want to spend a tremendous amount of money on something that ends up tasting nasty, so one gallon batches suit me fine, at least until I figure out what works best. I didn’t want to use the whole tube of my fancy new yeast on one gallon of mead (it can ferment up to five gallons), so I split it between a single variety mead must (using purple starthistle honey) and a gallon of blueberry wine (using organic berries we had picked at a local farm). Using another bit of advice from Mr. Schramm’s book, I made a yeast starter and let the yeast multiply for 24 hours before pitching it in the mead and wine. This allows the yeast to multiply and boosts the little critters’ ability to eat up the fermentable sugars and turn them into alcohol.
My blueberry wine was ready to bottle after six or seven weeks, but my mead lingered on actively fermenting. After two months I decided it was time to at least rack the mead off of the sediment. We tasted it and I must say, it is really good! The flavor of the honey is still perceptible with a slight citrus flavor and no phenol flavor or aromas. Eureka!!!
But how to stop the fermentation? I could go with the Campden tablet thing, but I really didn’t want to add chemicals to this delicate mead. Then I remembered that a friend of mine in Charleston told me that he used sunshine to stop his mead fermentation. Anything you read about brewing or fermenting always includes a line about keeping your precious ferments away from light. I decided to give it a try and it worked!
I left the mead out on my deck all day yesterday to soak up the South Carolina sun. It is still nice and warm here and the mead may have gotten up to 90 degrees or so. It was still fermenting away most of the day. Every once in a while I would go by and shake the jug a little to help degas the mead. Then around dark I brought it inside. We have an opossum that visits once in a while and I wouldn’t want him tempted by this jug of liquid gold. This morning I got up thinking I would set it outside again today, but when I looked at the airlock the liquid had gotten sucked back into the chamber closest to the mead. I’ve only ever seen that happen when fermentation is completely finished. So yea for sunshine!!!
The mead still isn’t clear. I had added tea leaves in the beginning, but it is still cloudy. My first couple of meads were clear by this point. So I just added another tea bag to the mead and 1/4 cup of French oak chips. Hopefully I’ll be bottling it in a couple of days!