algoldor at yahoo.com
Tue Nov 29 13:35:22 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
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!
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
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?  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 :)
>  http://www.flickr.com/photos/45470640@N07/5032149186/
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