So feeling as if i have been getting to much sleep lately, i decided to try out a new recipe with some brier berries i picked up today earlier this evening, here is what I mixed.
Brier berry ferment:
1cup sugar = 3 parts refined, 1 part raw
1/4 teaspoon baker's yeast
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 tablespoon ginger
1/8 cup lemon juice
1/2 tablespoon Mai-Chai tea
1/2 cup crushed brier berries
I used the ginger beer recipe as a template for this ferment so i mixed everything the way the ginger beer was mixed, i just grouped the new ingredients with the like ingredients of the ginger beer recipe. In other words i mixed sugars and yeast together in one step then threw that in the 2 liter soda bottle. Next i put the vanilla extract, lemon juice, ginger root, Mai-Chai and smushed brier berries in afterwards making sure not to remove the funnel throughout the entire process; then i just added the sterilized water.
The water was totally room temp. this time because i had slightly warm and slightly cold sterilized water in two different milk jugs so i mixed equal parts of both jugs until i filled up the 2 liter with all the ingredients. I feel real confident about this batch. The solution looks SO COOL!! I'm keeping this batch indoors during its fermentation cause i feel better about the whole consistent temp thing at about 75 degrees F, Anyways off to sleep.
Dark Brown Brew
1 comment:
So, in adding all these different ingredients to the mix, you still kept all the ratios the same? For example, the same amount of sugar even thought its composed of both raw, refined, and brown sugar? I am extremely interested to see what comes of your most recent run ( is it GBA061307?) I think constant temperature will help. Also, check out my post on a usb setup for measureing temperature and atmospheric pressure.
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