- Format: Kindle Edition
- File Size: 13627 KB
- Print Length: 192 pages
- Publisher: Ten Speed Press (14 May 2013)
- Sold by: Amazon Media EU S.à r.l.
- Language: English
- ASIN: B00A9ET6J8
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Average Customer Review: 4 customer reviews
- Amazon Bestsellers Rank: #366,974 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home Kindle Edition
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Top Customer Reviews
I've only tried the IPA recipe so far and its really nice. its a bit of a shame that its in cups but then having said that there is a conversion table in the back. highly recommended.
Most Helpful Customer Reviews on Amazon.com (beta)
Anyway, the very first thing I did was to make the watermelon mint soda. WORTH IT. Oh My Gawd. I'm hooked.. some of these methods are too involved for me, like the sake, but I'm very interested in brewing mead and hard lemonade.
My favorite bit about this book is that everything is small batches. You get to dip your toe into brewing without a huge investment. My first batch of soda was made in the recommended washed out two liter bottle. Less than a dollar for champagne yeast, a watermelon and some mint from my garden and I was all set to make the best soda ever in the world.
Emma gives you a basic recipe/method for each thing to make.. a Master recipe, if you will. I'm already dreaming of the different kinds of soda I can make with this new information.
I'm also looking forward to making hard cider as soon as it's apple season.
Well, I have a SCOBY because someone sent me one... and let me tell you, it's totally awesome once you get past the "omg whut is this?" factor. I have made the blackberry sage kombucha and it's totally one of my favorites. I've also made the pear water kefir.. DELISH. I'm currently working on the Sweet Mulled Cider.. I'm adding the yeast tomorrow.. it'll be a long wait but it will be ready in October.
One of the nicest things about these recipes is their small scale. If one does not know what one is doing, it helps not to be trying it in 5-gallon sizes! Even the 100% mash beer would be possible for us in a 1-2 gallon size, though it's unwieldy at 5+ gallons.
I am very interested in learning to make soda. I am also finding the kefir and kombucha fascinating, because I think I could use some more probiotics in my diet and these recipes look tasty. I'm also intrigued by the fruit wines, especially in the smaller quantities described here.
I've got some basic kefir started now, and am looking forward to exploring more of these very accessible brews.
I had never heard of kefir or kombucha, and they seem weird so I'm unsure of whether I'll try those or not... So those are not mentioned in this review.
Soda: so far I have made the orange cream and cherry lime sodas. They were very easy to make and tasted great. Many people said the cherry lime one tasted like cherry pie in a bottle! I agree. Just make sure you let the soda carbonate fully before drinking! My first one came out a bit flat, which was my fault for rushing.
Beer: the Mocha Stout I made via this recipe has been pretty good. The book is VERY basic on the brewing process, and doesn't give you all the information you need to make GREAT beer. From my limited experience in making over half a dozen beers over the past 2 months, I have found that having a decent library of other brewing books and advice from experienced brewers will help you make a better product. When I first tasted the Mocha Stout, it had a strong sort of olive aroma, which I learned comes from the roasted malts. This will mellow with age, so I have put the rest of the batch in the fridge and will try it over the next several weeks/months to learn about the mellowing process. Overall, the recipes are ok but are very basic. If you really like brewing beer you will need to go beyond this book.
Cider: I am currently aging the Sweet Spiced Mulled Cider produced from the recipe in this book. It seems to be coming along well, as it's been aging a little over a month and was recently racked to its third fermentation stage to get it off the sediment. My first cider started out brown and murky, and is starting to clarify beautifully. It has an amber, golden aura and is truly beautiful. When I racked it over to another glass fermenter for longer aging, I was hit with yeasty and spiced aroma that was almost overwhelming but then I had a small taste. Those strong smells and tastes faded, and left me with a clean tart apple and sweet honey taste. I can tell this will be amazing after bottled and left to age so the initial funk dissipates.
IMPORTANT NOTE ABOUT CIDER: again, I had to find this information out from sources other than this book... Most cider you find in grocery stores and farmer's markets is strictly a "sweet" apple cider. The sweeter the cider, the less actual apple taste you will end up with. I happened to stumble upon a sweet-tart organic cider from a small farm near Richmond, VA that seems to be ideal so far. Many orchards apparently do make batches of cider specifically for home brew cider making, so ask around and try to get some of the cider that has a good amount of tart apples if you want that apple flavor.
Wine: mead will be first on the list, but I haven't tried it yet. Seems similar to the cider section so I'm confident I can do it with these recipes!