brews

ingredients

• 1⁄3 stick Barrel Mill oak infusion spiral (medium toast)

• 750 milliliters Everclear (95% ethanol)

• 1 liter spring water

instructions

1. Add oak to alcohol in a sealed glass container and let soak for about 3 weeks.  The alcohol will color, getting darker orange over time.

2. Pour the alcohol through a coffee filter into a large glass pitcher.  Pour the water through the same filter.  Stir the mixture, then bottle this 80 proof (40%) solution.  Store for a few months before drinking.

ingredients

• 3 gallons spring water

• 3 jars honey (40 ounce or 2.5 pound each)

• 1 tablespoon yeast (½ package Lalvin EC-1118)

• 3⁄4 teaspoon diamino phosphate (times 3)

• 3⁄4 teaspoon potassium carbonate

instructions

1. Pour 1 gallon water into a fermenter (5 gallon glass or stainless steel carboy).  Add all honey, using the second gallon to rinse out honey jars into the fermenter.  Stir until honey dissolves.  Add the remaining gallon of water with 3⁄4 teaspoon diamino phosphate and 3⁄4 teaspoon potassium carbonate.  Seal the fermentor, attach the airlock, and store in a cool place for about 2 weeks.

2. At the three day mark, add another 3⁄4 teaspoon diamino phosphate to the fermenter.  At the six or seven day mark, add the last 3⁄4 teaspoon diamino phosphate to the fermenter.  (Honey is deficient in the nitrogen and potassium nutrients yeast needs for proper growth.)

3. When the bubbles stop pushing through the airlock (about 2 weeks), filter, bottle, and seal the resulting mead in glass containers to store for several months before drinking.  Pint-sized Mason jars work well for both storage and drinking.  Note: Wash and sterilize all containers before use.

adapted from Bray Denard at gotmead.com

ingredients

• 4 gallons spring water

• 3 pounds corn meal

• 1 1⁄2 pounds barley malt

• 1 packet distillers' yeast

instructions

1. Pour the water into the fermenter then add corn meal, preventing lumps from being formed. Heat the cornmeal mixture to about 165°F, stirring occasionally.

2. Let cool to about 150°F. Add malted barley, and mix well to avoid clumping.

3. Let cool to under 90°F. Pitch yeast, close the lid, and put the airlock in place. Allow to ferment completely, should take about a week.

4. Rack the wash off the yeast and grain sediment into the still using a siphon tube. Distill the wash as one normally would.

notes

1. Using a darker type of malt gives more flavor and color to the wash, but avoid using roasted or caramel malts as these carry no enzymes necessary to break down the starches.

2. If needed, add a teaspoon of amylase enzyme to ensure good starch conversion.

adapted from G. Angel at moonshinerecipe.org