bernardsmith
Well-Known Member
This more to see another recipe than a recipe for JAOM..
Experimenting with rejuvelac (a lactic rich liquid made from adding water to sprouting grains - in this example, hard winter wheat berries) After 3 - 4 days the pH of the liquid is at 3.71. I added about 6 pints to 3 lbs of raw honey and 2.5 oz of inchet (gesho twigs).
T'ej is an indigenous sour mead from Ethiopia but I am experimenting with a lactic twist.
My plan is to allow the lactic bacteria to break down the honey for about 3 days and then add a pack of saison belle yeast and allow the fermentation to finish, back sweetening to about 1.015.
However, if the bacteria in the rejuvelac and the gesho are sufficiently active - the raw honey may also have enough (and desirabe) yeast I will forgo the lab cultured yeast to see where the t'ej may finish. If it finishes close to 1.010 then I will bottle this and if tasty will harvest the lees to start a second batch (no guarantees that any subsequent batch will turn out the same as the balance of the various bacterial and yeast cultures are likely to shift with the more aggressive cultures and the cultures more suited to the FG will tend to dominate...
Experimenting with rejuvelac (a lactic rich liquid made from adding water to sprouting grains - in this example, hard winter wheat berries) After 3 - 4 days the pH of the liquid is at 3.71. I added about 6 pints to 3 lbs of raw honey and 2.5 oz of inchet (gesho twigs).
T'ej is an indigenous sour mead from Ethiopia but I am experimenting with a lactic twist.
My plan is to allow the lactic bacteria to break down the honey for about 3 days and then add a pack of saison belle yeast and allow the fermentation to finish, back sweetening to about 1.015.
However, if the bacteria in the rejuvelac and the gesho are sufficiently active - the raw honey may also have enough (and desirabe) yeast I will forgo the lab cultured yeast to see where the t'ej may finish. If it finishes close to 1.010 then I will bottle this and if tasty will harvest the lees to start a second batch (no guarantees that any subsequent batch will turn out the same as the balance of the various bacterial and yeast cultures are likely to shift with the more aggressive cultures and the cultures more suited to the FG will tend to dominate...