Vincent Sowa

Vincent Sowa

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Artisan Fermenter. Explorer, grower and forager crafting botanical beverages.
Vincent Sowa
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Brew a Basic Fast Mead  9 Ib Honey - Mild 1 pkg Lalvin 71B - 1122 Narbonne Yeast 6.25g Go Ferm 12.4g Fermiad-K 1 pkg Super Kleer KC 0.3 tsp potassium metabisulfite Potassium bicarbonate

Brew a Basic Fast Mead 9 Ib Honey - Mild 1 pkg Lalvin 71B - 1122 Narbonne Yeast 6.25g Go Ferm 12.4g Fermiad-K 1 pkg Super Kleer KC 0.3 tsp potassium metabisulfite Potassium bicarbonate

Recipe For A Fast Basic Cider that tastes great  2.5 gal Apple Juice  1 campden tablet (if unpasturized)  1 pkg english ale yeast  1.25 tsp pectic enzyme powder  Yeast Nutrient   - 2.25 g (1/2 tsp)  acid blend as needed (<3.5 tsp)  wine tannin (<1.25 tsp)

Recipe For A Fast Basic Cider that tastes great 2.5 gal Apple Juice 1 campden tablet (if unpasturized) 1 pkg english ale yeast 1.25 tsp pectic enzyme powder Yeast Nutrient - 2.25 g (1/2 tsp) acid blend as needed (<3.5 tsp) wine tannin (<1.25 tsp)

This is my first attempt at a traditional gruit for the Club.  The main flavouring ingredients are Canadian sourced yarrow, marsh rosemary, and sweet gale.  The adventure was all about sourcing these ingredients and I stumbled across Forbes Wild Foods in Toronto back in February.

This is my first attempt at a traditional gruit for the Club. The main flavouring ingredients are Canadian sourced yarrow, marsh rosemary, and sweet gale. The adventure was all about sourcing these ingredients and I stumbled across Forbes Wild Foods in Toronto back in February.