Lemoncello recipe
Being Italian I feel compelled to post the original recipe.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption: (BTW, all through this story are hyperlinks that are NOT underlined and some may be hard to find. If I knew how to make them more obvious I'...
Weizenbock beer recipe
Weizenbock
"Style Profile"
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.021
OG = 1.082 FG = 1.021
IBU = 23 SRM = 19 ABV = 8.1%
Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.
Brown Ale recipe (All Grain)
All-Grain - Brown Ale
Recipe Type: All Grain
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
newcastle clone
7 lb pale malt extract
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
Ginger Ale recipes
Ginger Beer - 1819
- 1
gallon water
- 1 ounce ginger root, finely sliced
- 1 lbs sugar
- 2 ounces lemon juice or ~ 3 tbsp
- yeast
Mix all ingredients (minus yeast). Boil near an hour, skim, then strain and cool to 70F. Add yeast and allow to ferment for a few days. Fine and bottle after a month.
Ginger Beer - 1832
- 1 cup ginger root
- 1.5 pails of water
- 1 pint molasses
- 1 cup yeast
Mix up ingredients. If not drank within 24 hours, it must be bottled as soon as it works (not so sure about this part of the recipe...).
Ginger Beer - 1846
- 1.5 ounces ginger
- 1 ounce cream of tartar
- 2 sliced lemons
- 1 pound brown or white sugar
- 4 quarts water
- 1 cup yeast
Mix ginger, cream of tartar, sugar, lemons, and boiling water. It should be wrought in 24 hours with two gills of good yeast, and then bottled. It improves by keeping several weeks. If made with loaf instead of brown sugar, the appearance and flavour are still finer.
Ginger Beer - 1857
- 3 pints yeast
- 0.5 pounds honey
- 1 egg white
- 0.5 ounce lemon essence
- 10 pounds sugar
- 9 gallons water
- 9 ounces lemon juice
- 11 ounces ginger root
Boil the ginger half an hour in a gallon of water, then add the rest of the water and the other ingredients. Strain when cold, add the white of one egg beaten, and half an ounce essence of lemon. Let stand four days, then bottle it and it will keep good many months.
Ginger Beer - 1898
- 2 pounds white sugar
- 14 drachms lemon juice or cream of tartar
- 12.5 drachms honey
- 13 drachms ginger
- 2 gallons water
- white of one egg
- 24 minims essence of lemon
- yeast
Boil bruised ginger in two pints of water for half an hour, add sugar, lemon juice, honey, and the remaining water, then strain. When cold, add the white of an egg and lemon essence. Add yeast, let stand for 4 days and then bottle.
C.J.J. Berry's Ginger Beer - 1963
- 1 ounce ginger root
- 0.5 ounce cream of tartar
- 1 pound white sugar
- 1 lemon
- 1 gallon water
- yeast and nutrient
The ginger should be crushed and placed in a bowl with sugar, cream of tartar, and lemon peel (no pith). Bring water to a boil and pour over the ingredients. Stir well to dissolve the sugar, then cool to 70F before adding lemon juice, yeast, and nutrients. Cover and leave in a warm room for 48 hours, then stir, strain into screw-stop flagons and store in a cool place. Ready to drink in three to four days.
Bertrand Remi's Ginger Beer - 1976
- 1.5 ounces ginger
- 1 tbsp cream of tartar
- 12 ounces brown sugar
- 1 gallon water
- yeast and nutrient
Bring crushed ginger to a boil in water, add sugar and cream of tartar. Strain. When cool add yeast and nutrient. Ferment to completion.
Sanborn Brown's Ginger Beer - 1978
- 2 ounces ginger
- 3 pound can malt extract
- 6 cups white sugar
- 1/4 cup of rice
- 5 gallons water
- yeast and nutrient
Crush ginger and boil it and the rice in 1 gallon of water for one hour. Strain. Add malt extract and sugar and mix until dissolved. Cool to 70F. Pour into fermentation vessel and add yeast and nutrient. Allow to ferment until complete (three to six days), rack into bottles, prime with 1/2 tsp sugar (presumably per bottle) and cap. Ready to drink in two to three weeks.
- 1
gallon water- 1 ounce ginger root, finely sliced
- 1 lbs sugar
- 2 ounces lemon juice or ~ 3 tbsp
- yeast
Mix all ingredients (minus yeast). Boil near an hour, skim, then strain and cool to 70F. Add yeast and allow to ferment for a few days. Fine and bottle after a month.
Ginger Beer - 1832
- 1 cup ginger root
- 1.5 pails of water
- 1 pint molasses
- 1 cup yeast
Mix up ingredients. If not drank within 24 hours, it
must be bottled as soon as it works (not so sure about this part of the recipe...).Ginger Beer - 1846
- 1.5 ounces ginger
- 1 ounce cream of tartar
- 2 sliced lemons
- 1 pound brown or white sugar
- 4 quarts water
- 1 cup yeast
Mix ginger, cream of tartar, sugar, lemons, and boiling water. It should be wrought in 24 hours with two gills of good yeast, and then bottled. It improves by keeping several weeks. If made with loaf instead of brown sugar, the appearance and flavour are still finer.
Ginger Beer - 1857
- 3 pints yeast
- 0.5 pounds honey
- 1 egg white
- 0.5 ounce lemon essence
- 10 pounds sugar
- 9 gallons water
- 9 ounces lemon juice
- 11 ounces ginger root
Boil the ginger half an hour in a
gallon of water, then add the rest of the water and the other ingredients. Strain when cold, add the white of one egg beaten, and half an ounce essence of lemon. Let stand four days, then bottle it and it will keep good many months.Ginger Beer - 1898
- 2 pounds white sugar
- 14 drachms lemon juice or cream of tartar
- 12.5 drachms honey
- 13 drachms ginger
- 2 gallons water
- white of one egg
- 24 minims essence of lemon
- yeast
Boil bruised ginger in two pints of water for half an hour, add sugar, lemon juice, honey, and the remaining water, then strain. When cold, add the white of an egg and lemon essence. Add yeast, let stand for 4 days and then bottle.
C.J.J. Berry's Ginger Beer - 1963
- 1 ounce ginger root
- 0.5 ounce cream of tartar
- 1 pound white sugar
- 1 lemon
- 1
gallon water- yeast and nutrient
The ginger should be crushed and placed in a bowl with sugar, cream of tartar, and lemon peel (no pith). Bring water to a boil and pour over the ingredients. Stir well to dissolve the sugar, then cool to 70F before adding lemon juice, yeast, and nutrients. Cover and leave in a warm room for 48 hours, then stir, strain into screw-stop flagons and store in a cool place. Ready to drink in three to four days.
Bertrand Remi's Ginger Beer - 1976
- 1.5 ounces ginger
- 1 tbsp cream of tartar
- 12 ounces brown sugar
- 1
gallon water- yeast and nutrient
Bring crushed ginger to a boil in water, add sugar and cream of tartar. Strain. When cool add yeast and nutrient. Ferment to completion.
Sanborn Brown's Ginger Beer - 1978
- 2 ounces ginger
- 3 pound can malt extract
- 6 cups white sugar
- 1/4 cup of rice
- 5 gallons water
- yeast and nutrient
Crush ginger and boil it and the rice in 1
gallon of water for one hour. Strain. Add malt extract and sugar and mix until dissolved. Cool to 70F. Pour into fermentation vessel and add yeast and nutrient. Allow to ferment until complete (three to six days), rack into bottles, prime with 1/2 tsp sugar (presumably per bottle) and cap. Ready to drink in two to three weeks.
Makkoli instructions
I just got done bottling my Mak, and it came out great! Here's the breakdown:
4 lbs. of rice (I used half/half blend of 2lbs short grain glutinous and 2lbs of medium calrose)
1gal water
4tsp of amylase enzyme
1/4 cup wheat dme
3/4 cup lactose
Lalvin K1-V1116 yeast
Soaked the rice for about 2 hours, then dumped into my rice cooker with an additional cup of water, and let it cook. After cooked, I stuck in the refridgerator.
In the meantime, I boiled 1 cup of water and added my wheat dme and lactose and stirred until dissolved, then let cool to about 130 degrees. I dumped the syrup into a 2-gal bucket, and added the amylase enzyme. Once cooled, I added the rice and water, then stirred it all together with a power drill and stirrer attachment. Rehydrated yeast, then dumped into mixure. Cover with airlock, then let it ferment for 7 days (stirring about twice per day for the first four days, then once the fifth and sixth day). Congrats! You've just made Dong Dong Ju!
Make sure you have a good quality strainer, and above all else, sanitize sanitize sanitize. Hands, equipment, straining bag, etc.
Strain the rice wine through the strainer into a bottling bucket or another bucket, swirling in the strainer with your hand to get as much liquid loose as possible, then dump the leftover rice into a separate bucket. Continue process until you get to the yeast/rice sediment at the bottom (it will be the last 1/2 inch or so). Discard that portion.
Next, take the rice that was collected, and scoop into a straining bag (I used an extra muslin bag I had lying around). Squeeze the rice into the bottling bucket until no more liquid escapes, and repeat process until all rice is used. If you want to keep it at the strength it is (which will be around 15-16% alcohol), bottle as is. This is Dong Dong Ju. To make Makgeolli, read on.
After the first straining, mix the leftover rice with a little more water (to get it rehydrated) and repeat the straining process. You will do this about three times.
Once all the straining is done, discard all the rice. At this point, the makgeolli is done. You can use as is (it'll be somewhat sweet from the addition of the lactose), or sweeten it more with lactose or another unfermentable sugar at this point. Bottle, and stick in the fridge.
To serve, shake bottle up, pour, and enjoy!
4 lbs. of rice (I used half/half blend of 2lbs short grain glutinous and 2lbs of medium calrose)
1gal water
4tsp of amylase enzyme
1/4 cup wheat dme
3/4 cup lactose
Lalvin K1-V1116 yeast
Soaked the rice for about 2 hours, then dumped into my rice cooker with an additional cup of water, and let it cook. After cooked, I stuck in the refridgerator.
In the meantime, I boiled 1 cup of water and added my wheat dme and lactose and stirred until dissolved, then let cool to about 130 degrees. I dumped the syrup into a 2-gal bucket, and added the amylase enzyme. Once cooled, I added the rice and water, then stirred it all together with a power drill and stirrer attachment. Rehydrated yeast, then dumped into mixure. Cover with airlock, then let it ferment for 7 days (stirring about twice per day for the first four days, then once the fifth and sixth day). Congrats! You've just made Dong Dong Ju!
Make sure you have a good quality strainer, and above all else, sanitize sanitize sanitize. Hands, equipment, straining bag, etc.
Strain the rice wine through the strainer into a bottling bucket or another bucket, swirling in the strainer with your hand to get as much liquid loose as possible, then dump the leftover rice into a separate bucket. Continue process until you get to the yeast/rice sediment at the bottom (it will be the last 1/2 inch or so). Discard that portion.
Next, take the rice that was collected, and scoop into a straining bag (I used an extra muslin bag I had lying around). Squeeze the rice into the bottling bucket until no more liquid escapes, and repeat process until all rice is used. If you want to keep it at the strength it is (which will be around 15-16% alcohol), bottle as is. This is Dong Dong Ju. To make Makgeolli, read on.
After the first straining, mix the leftover rice with a little more water (to get it rehydrated) and repeat the straining process. You will do this about three times.
Once all the straining is done, discard all the rice. At this point, the makgeolli is done. You can use as is (it'll be somewhat sweet from the addition of the lactose), or sweeten it more with lactose or another unfermentable sugar at this point. Bottle, and stick in the fridge.
To serve, shake bottle up, pour, and enjoy!
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