#654 in Cookbooks, food & wine books
Reddit mentions of Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More. Here are the top ones.
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Features:
Specs:
| Height | 9.25 Inches |
| Length | 7.25 Inches |
| Number of items | 1 |
| Release date | June 2015 |
| Weight | 0 Pounds |
| Width | 0.75 Inches |
Hard soda!
Fast fermenting (1-3 weeks), low alcohol (3-4%) brews flavored with pretty much anything. I learned about it from this book, which has a ton of great recipes. Tea wine, lavender hard lemonade, kumbacha and kefir sour brews, etc.
One recipe is for rose cardamom soda, and I love cardamom saffron rose ice cream, so I made cardamom saffron rose soda. It's about 4% ABV and fantastic. Make it one weekend, and depending on temperature it can be ready to drink by the next weekend. It's great made with white sugar, but it is amazing made with honey. Light, floral, slightly sweet, I force carb it in 2L bottles and it is the perfect spring drink.
Cardamom Saffron Rose soda (1 gallon):
1 gallon water
1lb sugar (2 cups) or honey (1.33 cups)
Tablespoon of cardamom seeds, or a handful of cardamom pods
1 pinch saffron threads
A couple tablespoons rose water
Yeast nutrient
Champagne yeast
Boil up a few cups of the water. Add the cardamom seeds/pods and simmer for a while, until it makes a strong cardamom tea. Turn off the heat and add the saffron threads. Let it steep for a while, then add the sugar/honey and stir until dissolved. Add rose water to taste.
Pour in primary fermenter, let cool, add yeast nutrient and yeast. After 1 week, bottle it. You can force carb it or let it carbonate in the bottle on the residual sugars.
If you want a book that teaches you only what you need to know to make a batch of beer, check out "Speed Brewing" by Mary Izett. It's got just the basics for beer, as well as lots of other super simple (and quick) fermented beverages.
It's very quick but it's because there's still a good bit of residual sugar in the tea and yeast from the SCOBY. You probably know this but just to clarify, the process is different in that you don't add anything additional (e.g. corn sugar) for bottling purposes. Just bottle the mixed 'buch and it'll carb up fine.
My normal process is to put a bottle in the fridge 48 hours after bottling and let it chill overnight. I taste it the next morning and if it's at the carbonation level I want, I put all of the remaining bottles in the fridge. Cooling will basically stop the carbonation. If it's not quite carbed enough, I'll put another bottle in at 72 hours and taste it the next day. Etc. etc.
Have fun with it. I love kombucha and it's about as simple as it gets. I just read Mary Izett's Speed Brewing (https://smile.amazon.com/Speed-Brewing-Techniques-Recipes-Fast-Fermenting/dp/0760347379), which I thoroughly enjoyed. One of the quick brew styles that she explains and gives recipes for is "Boozy Buch" which is basically taking your finished kombucha and adding more sugar and a beer or wine yeast to kick up the alcohol level. I'm looking forward to giving it a shot soon.