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blackberry wine

august 22, 2022

COVID FUN 600g blackberries 2 1/2 white sugar splash with hot water and mash

4 cups water

1.80sg

MANGO wine

took 100% mango juice, presidents choice 2 cups white sugar pitched d47.. after 24hr no movement, pitched renaissance and it bubbled like mad, i poured some juice off the top and it seems to be working my starsan spilled in my brew supplies bag affecting all the yeast packets, possibly why the d47 didn’t kick up any movement... SG May 16 1.065 ish

TRIPLE JIMS JUICE

May 9, 2020

PITCHED WITH THE RENAISSANCE

I believe its like a 6/7% i didn’t add anything just yeast, I did this about a week ago it dropped to 1.000 SG and tasted like shiet I racked it and added some 1 tbsp flower/berries of elderflower and 1/2 cup of lilac syrup gonna let it do its thang and see what happens

SOURDOUGH ATTEMPT #?

May 2, 2020 This is after having my sourdough starter sleep in the fridge, i brought it back to life, keep feeding it something like 50g starter 50g whole wheat flour 50g white (been pastry) flour 100g water at 80F I haven’t been super consistent, but it seems to revive quickly so today I fed it around 10 am and am waiting for it to hit a good peak

INGREDIENTS:

768g of cake and pastry flour (this is from famous foods) 164g of light rye flour (from famous foods) 635g of water at 80F 172g levain 22g salt autolyse at 12:30pm

water and flour for 2 hours (because pastry flour does not have as much gluten) 2:30 PM added levain that was at its peak nice and big let that sit for 20 minutes mixed the salt and lil water into the dough if needed, kinda kneaded it and folded it in until kind of smooth (USE WET HANDS ALL THROUGHOUT!)

bulk ferment

3:00 PMnow let it sit somewhere warm for 30 minutes and do the first stretch and fold do a second stretch and fold 30 minutes after the first 3:30 PM Let rest for 2ish hours I let it rest unti 7 pm so it was about 2 1/2 hours resting/

split dough using a knife, shaped into boules the dough is really wet sticky and like ya idk at this point but not bad!

i have two tea towels by my standard wet, covered in whole wheat flour, dumped the boules in and I am going to let proof in fridge over night and will hopefully bake around 7/8am in the morning 450F preheat oven and dutch oven in oven

Score the dough USING EXACTO KNIFE and load it into the Dutch oven; then, bake for 20 minutes covered. After this time, remove the lid, lower the temp to 350F and finish baking for 30-35 minutes or until done. this worked pretty well, the second loaf i left out then tried to put onto parchment was like a glob and idonno what happened it was good but didn’t rise quite like the other

this time they did cook fully inside, when i used the lowering of temp with the lid off, and nice bubbles formed!!

The internal temp should be around 205-210°F (96-99°C)

NOTE:

I think I want to try using more salt next time. Also more sour flav somehow.

sourdough starter crackers

1 cup flour (ive been using pastry) 1 cup starter 1/2 cup olive oil 1/2 tsp oregano, basil, thyme, chili flakes, garlic powder, onion powder 1 tsp salt baked at 325F for 10 minutes, cut into shapes, bake another 10 minutes until brown, then flip bake another 5 min

violet gingerbeer

April 12, 2020

INGREDIENTS 158g ginger 11 cups water 1/4 cup dandelion pedals 1/4 lavender 2 cups white sugar yeast (probably renaissance) SPECIFIC GRAVITY

April 12 1.065SG April 18 1.02 SG

PROCESS boil, cool, strain, pitch FIN/NOTES

this was pretty strong gingery, the dandelion and lavender kind of added a bitterness to it which wasn’t bad. Because the gravity fell more than half it wasn’t very sweet, I didn’t back sweeten. I bottled on the 18th, drank some on 420 n shiet. It was aiiight! nothing special.

AJ bluebb

probably like April 12 YA! it was thomas rememberance day

INGREDIENTS sunrype apple juice this was a shitter idk what i done did probably like 1 cup white sugar jesus didnt even write the yeast probably renaissance?? added 1 tsp elderberries to secondary/ about 3/4 cup squished frozen DSA blueberries to secondary

SPECIFIC GRAVITY

April 18 1.056SG May 2 1.00SG May 16 1.000 back sweetened two bottled with 1/4cup of the lilac syrup I made May 16 1.010

PROCESS idk transferred to secondary got rid of lees on May 2 and added blueberries and elderberries the flavour is starting to come through a bit, I am going to let it sit longer. I will add another tsp of elderberries FIN/NOTES

bottled, after blueberries and elderberries sat for two weeks, it had a nice flavour, a hint of lbueberries is coming out. I bottled half as is, and then half I backsweetened with lilac syrup...the final result was shit it has an intense yeasty after taste, it was better with Liliac syrup added vs without and ya I think perhaps there was natural yeast on the blueberries that may have added to this flavour as I didn’t take them out then re rack and let age I think I bottled with a surplus of new yeast

LAVENDER MEAD

JANUARY 25, 2020

this is my baby, this is the beginning of the journey lavender that had been sitting, picked by David at the warehouse and an aching to create something again, a challenge started this journey about 4 months ago and boy has it opened up a whole new world to me. INGREDIENTS This baby was made with costco honey 4 cups filtered water 5.5g lavender 1/4 cup dried wild lavender 40 currants 1118 yeast

SPECIFIC GRAVITY

January 25 - 1.085 SG potential of 10/11% tested Feb 22 - 1.05 SG March 14 - 1.04 SG moving slow so i added 13 currants re: myth they help lol racked March 21 got rid of currants1.03 SG April 18/30 1.02SG racked again going to let it age, I’ll try and taste it every month I really love it July 4 - 1.02SG

PROCESS bring lavender 1/2 gal filtered water to boil, turn off head and let the temperature drop add 4 cups of honey stir transfer to carboy add 40 currants i forgot to rehydrate the yeast for this guy

this week July 1 I noticed that there was a film and bubbles forming! I panicked, it smelled fine. Apparently this is just yeast raft which is normal anyways I bottled it FIN/NOTES

this has tasted like nectar of the gods the entire process, its beautifully sweet, subtly floral i love it pretty sweet! may explode if I don’t watch it apparently finished at 8.5%

DANDY LION WHINE

APRIL 12, 2020

ROAAAAAAAAAAAAAR

2 cups dandelion pedals 14 1/2 cups water 3 cups honey I added some grapes crushed by my fingers about 1/4 cup May 1.

April 12 1.067 SG April 18 1.02 April 30 1.00 even lil less

ALGOGICLIC

May 1 racked with grapes and Im going to let grapes sit for two weeks and see how it tastes because so far its shit just taste like alcohol May 9 still tasting pretty wack, I added three slices of lemon gonna let it go another week FIN NOTES

The lemon helped, it was palatable today at May 16 I bottled it. I kind of like it.. I will see how it ages :) made a lil shit kicker of rest of this + blueberrie cider added lil lilac syrup

PICKLES

I flail I think so I had mini cucumbers, that fit into a wide mouth jar, I washed them, cut some into quarters and then left others whole. I didn’t have any dill.

I boiled 1 cup water 1 cup ACV with 1 1/4 TBSP salt 1 TBSP of honey put the pickles in the jar with mustard, mustard seeds, peppercorns, chili (i think thats it!) 1/8 picklecrisp (I had used it as a desiccant for mushrooms lol!) poured over, tapped jar so that air bubbles came out. Didn’t have anything to weigh it down with so I used onions, let it cool then put into fridge

GINGER TURMERIC SODA

150g ginger 48g ginger blended in 2 cups of water total of 12 cups to boil 1 cup white sugar

50 ml of meyer lemon cause i had some add 3/4 cups bug / 177g pepper

JUST FILLED UP BOTTLES TO NECK FILLED NECK WIT BUG

MAGIC MUSHROOM TINCTURE

dON’t know if this will work at all,

but i grinded up some cyanescens let them sit for two days in everclear, then boiling them using the liquidofmushroom x alcohol potention _____________ desired alcohol content = amount of water to use to boil down so that you get a 50/50ml of alcohol to water

MUSTARD whole seeds

April 21

2/3 cups of whole yellow mustard seeds 1/2 cup green tea kombucha starter 1/3 cup white wine vinegar 1/2 cup cold water let this sit over night in mason jar covered with plastic wrap to get em nice and plump take about 118ml of this aside, take the rest add sugar if you want (taste it) mustard powder, tumeric, onion powder 1-2 tbsp of the seasons and 1 1/4 tsp of salt combine with rest of mixture and let sit at room temp to age ... GOODLUCK!

I let them sit for 8 days at room temp then into the fridge! really nice, not too spicy....

I did another batch of this, I can’t really remember when

I used the same amounts of things, to clairfy the 118ML is to blend and then you combine with the rest of the mixture... play around with the spices can’t really go wrong! I think this one I did 3tsp tumeric 3 tsp onion powder and 3tsp of mustard or something, I thought it’d be too tumericy but it aint !!!

GREEN BOOCH

April 10

INGREDIENTS

8 green tea bags 13 cups water 2 cups scoby 1cup cane sugar PROCESS 8 cups water with the 8 tea bags and 1 cup sugar heated up til sugar dissolves

I’m going to let it steep for about a half hour and then remove the tea bags, this one a tea bag broke, so I’ll have to strain it when adding it to the container April 23, it wasn’t super vinegary, but I bottled it had a nice bit.

I bottled with strawberries, whole, some blended and strained. Made an orange strawberry rose petal one strawberry elderberry/sour cherry and I will probably go home later tonight or tmr morning do one more.

SOURDOUGH

Although it is Passover, I have been building up a sourdough starter and I wanted to give a shot at a proper bread this weekend. Two weeks ago I fumbled around the kitchen, trying to understand the steps needed to make a bread, not following a recipe using my own ratios, a lack of good ingredients and I think now that I have a healthy starter, a lack of a healthy starter. Cool thing though, the bread was made with a starter made from yeast from my first mead. I did not manage to salvage any. I’ll try to make one again when I transfer my mead :)

So I’ve been feeding my starter I think almost two weeks now, I needed a break last week from attempting bread. So I think my starter is about 10 days old. It’s been having some great activity, I’ll post some pictures soon.

I fed it last night probably around eight so twelve hours ago. I am going to start with autolyse...

INGREDIENTS:

766g of westpoint organic white flour unbleached 162g of organic whole wheat flour from everland (milled from 100% hard wheat) 635g of water at 80F 172g levain 19g salt had 50g extra water availble to put in/use on hands autolyse

water and flour for 1 hours added levain that was at its peak nice and big let that sit for 20 minutes mixed the salt and lil water into the dough, kinda kneaded it and folded it in until kind of smooth

bulk ferment

now let it sit somewhere warm for 30 minutes and do the first stretch and fold do a second stretch and fold 30 minutes after the first Let rest for 2ish hours then the dough rised kinda bubbly! and I divided it out on a lightly floured surface kinda shaped it to two balls, I am going to let sit and then shape into a boule them

proof for 4 - 24hrs (4hrs warm/room temp - min 12hrs for fridge) at around 7 pm get ready to bake!

450F preheat oven and dutch oven in oven

Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered. After this time, remove the lid and finish baking for 30-35 minutes or until done. The internal temp should be around 205-210°F (96-99°C)

So I baked it 20 min then 25 min at 450 and it burnt, internal temp at 208F like fuuuck one of the breads got stuck to my sheet.. i need proper towels for this, I am going to try and proof it and then just cook it the last hour I am up FML this is retarded and hard SOS

NOTE:

I fed my starter at 8 this morning and it is bubbling over 12 hours later, so next time prep the start like 12 hours before

GREEN TEA SCOBY RECIPE March 25, 2020

1/2 cup cane sugar 7 cups water 4 bags tea (can be interchanged with any caffeinated tea) 1 cup GT original booch give it 2/3 weeks for SCOBY to form this one here is after 13 days April 10 and it’s ready

ULTRAVIOLET

April 5, 2020

INGREDIENTS

2094g of honey 14 cups water 3tsp butterfly pea flower for colors 10g bosa renaissance yeast 1/2tsp yeast nutrient

1/4 pack random fridge shit of 1118 into it

SPECIFIC GRAVITY

April 5 1.40SG with a potential of 20% !!!

April 30 1.07 @ 11% been stuck at 1.05 for a year, probably because the yeast didn’t have that potential lol 11.89% final - taste way too sweet - going to flavour it with something PROCESS

YOU KNOW HOW WE DO This was just honey and water stirred til incorporated and then thrown into a bucket must + yeast I will be stirring everyish day until we hit a lower SG

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