Backyard Aquaponics
A place to discuss aquaponics

Do you have a formula for that? Or do you just blend a handful of berries and add them to the mix? I prefer to let it age, but that info can be helpful sometime.

Whats a good recipe for mead? For say a simple 23L batch.

15L mineral water
9 Kg honey
16 grams of bread yeast.
Some raisins. let's say 10.
One orange cut into quarts.

Mix all of the honey into the water. Can take quite a few shakes to get it done. Works better on slightly heated honey. (Don't boil it or you'll lose some of the more subtle flavours)

You're going to need an airtight container and some system to let the CO2 exit the container and no oxygen to go in. You can buy some at brewing shops or try a home-made one.

Pour mix into the container, add the yeast, give it a few good shakes to oxygenate it. Vertical movement works a charm here.

Add orange quarts, add raisins. Close container. Wait 6 months to a year.
(Actually, you might want to switch to a fresh clean container after a month or two. As long as the concoction isn't exposed to air very long, you can switch it without a problem.)

so I assume bakers yeast gives a sweet mead? I've never used bread yeast for brewing, but i'd expect it cant really handle the high alcohol, so there would be a lot of sugar left at the end.

Mine usually sits at 14%, and I do prefer sweeter meads. The only real issue with bread yeast is that it leaves a lot of sediments. Any kind of movement will make some sediment stir so it takes longer to clear up.

Soaking myself in a lovely home made beez neez tonight.... yum yum.

Aviation fuel!!

Charlie,

Jealous yes!!

You willing to share the recipe?

I made the mistake of not doing enough brewing over winter and have just finished the last of my Choc Stout, English Lager & Aust Pale ale.

Made a batch of Irish Stout in the cool spell in November, but its not quite ready, so I have got to drink packaged muck for at least another month.

ITALIAN LIMONCINO (lemon liquor)

15 lemon zest ( no white bits or it will get bitte)
1lt 98% alchool
1kg sugar
1.5lt distilled water

leave zest submerged in alchool for 1 month, afterr that remove zest and add to sugar syrup (melt the sugar in the distilled water) and once is cool off add to your alchool.
very easy and very good digestive.

My Auntie made some for christmas last year and it was sensational! Most of the recipes I looked up seemed to use the whole lemons, but yours just the zest. I'd like to give it a try but I think over here the closest thing we can get to 98% would be metholated spirits, so I might have to do it with vodka and less water.

Whats that about Mantis

Hahaha, that was first pint of homebrew after putting together the wicking bathtub

Woo Hoo.

Found a box with 12 kingies of lager in it on Saturday. Bottled last August. Went down a treat after cricket and then digging trenches for retic. So smooth. Might not last the week at this rate.

Nice one Mantis.

Please start cooling down Mr weather. I need to brew some more beer.

Ok so I have been noticing how much you all pay for beer, how many of you are home brewers? Do any of you grow hops barely etc? How much is wine there because some Aussie wine I pay $4 btl and some quite a bit more then that. Is wine cheaper than beer there? What about liq too? And what the heck is the tax rate for that stuff there?