[Tastebridge] [Noisebridge-discuss] Brewing

Frantisek Apfelbeck algoldor at yahoo.com
Tue Nov 29 13:53:20 PST 2011


We should have copy of Wild Fermentation I'm quite pretty sure I've donated that one to the place. I'll have a look around my data stores, I should have electronic version too (mental note taken), I'll try to find it and send it.

Wonderful book for brewing alcoholic beverages is Strong Waters from Scott Mansfield

http://strongwaters.net/

It has really nice introduction about whole procedure of alcoholic brewing and many recipes ranging from fruit wines, to beers, ciders, meads etc.

I've not read Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation from Stephen Harrod Buhner yet but it is suppose to be superb too! 


Have fun,

Frantisek



________________________________
 From: Dana S. <dsniezko at sonic.net>
To: tastebridge at lists.noisebridge.net 
Sent: Tuesday, November 29, 2011 7:10 PM
Subject: Re: [Tastebridge] Brewing
 
I recommend the book Wild Fermentation it's a great resource, it covers all kinds of fermented foods and recipes are generally very simple and easy to follow!
I don't know if NB already has one (if not I'll buy it for the library) but SF Public Library has a bunch of copies, you can request one here:http://encore.sfpl.org/iii/encore/record/C%7CRb1973256%7CSwild+fermentation%7COrightresult%7CX5?lang=eng&suite=pearl
- Dana


On Mon 28/11/11  9:39 PM , "Tony K. LeTigre" <anthonyletigre at gmail.com> wrote:

> Michael, Dana, et alia (or et alii? I read conflicting things),
> 
> I would welcome your assistance or input for my maiden voyage into home
> brewing next week.
 Sounds like I should start with beer or "dumpster
> champagne." Although, the recipe I have for mead - which I know to be
> viable, since I got it from friends in Portland who did tons of brewing -
> doesnt require a year of shelf time. I think its more like 2 or 3 months.
> Which is still quite a ways from "instant gratification," admittedly.
> 
> I would love for a Trader Joes to open in the Mission or Castro. One was
> supposed to open in the Castro last year, I believe, but a Goodwill got the
> space instead. I havent heard anything since. Hard to believe TJs wouldnt
> be able to open a new space, considering its prodigious popularity.
> 
> BTW, their pomegranate-blueberry sherbet? [1] To die for, I dont mind
> saying. And just $2.49 a pint.
> 
> T0NY L0NGSHANKS
> 
> On Mon, Nov 28, 2011 at 6:30 PM, Dana S.  wrote:
> Ive had good luck making
 hard cider on the cheap!
> 
> You can  get pie or juice apples very cheaply ($0.50/lb and under) from
> farmers markets (try Alemany or Heart of the City) and supplement with
> preservative free juices if need be. I worked out a deal with one farmer,
> before he retired, he would give me free apples in exchange for some
> finished bottles of cider!
> 
> A 500g block of wine yeast is about $20, enough for hundreds of gallons.
> You can use wild yeasts instead but your product will be hit or miss...
> 
> Food Not Bombs has made "Dumpster champagne" on a few occasions with
> wildly varying quality and taste. As the name implies  it was sparkling
> wine made from excess fruit we couldnt use --- but most of the time it
> was much better than expected :)
> 
> 
> 
> Links:
> ------
> [1]
 http://www.flickr.com/photos/45470640@N07/5032149186/
> 
> 
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