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1. You start with your quinces that have been peeled and cored.
2. Then you boil it in water until tender, it took us about 30 minutes.
3. We then strained the mixture overnight so we were only left with the juice. We brought the juice to a boil and added 1kg of sugar.
1. Then for the beer portion of the video (but you could easily just add yeast to this juice and let it ferment), we sanitized everything and mixed four ladles of malt extract, the quince juice, and some boiling water to help dissolve the malt extract.
2. We topped up a 20-litre bucket with cold water and checked the gravity with a hydrometer.
3. Our wort was at 1060 (and room temperature) before we added the high-quality beer yeast.
4. It fermented for 6 days and then we added our foraged hops. We waited about 5 more days for the fermentation to slow enough to bottle.
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