Ben Evert.com

A version of “KAHLUA”~ From Mexico
Ahhhh Kahlua, mix in drinks or serve on crushed ice with cream!

• 3 Cups sugar

 

• 2 Cups water

 

• 6 Tbs. Dry instant Coffee

 

• 1/2 Cup water

 

• Fifth of Vodka

 

• 2 Tbs. Vanilla extract

 

Make a simple syrup with sugar and water, bring mixture to a boil allow to
boil for 20 minutes. At same time mix coffee with ½ cup water and
bring to a boil. Allow both to cool. In ½ gallon container add
fifth of vodka and all other ingredients. Start drinking right away!

Popularity: 1% [?]

 

6 pounds (12 cups) blueberries

1/2 cup Dry malt

4 cups granulated sugar

1/2 teaspoon acid blend

1/2 teaspoon pectic enzyme

1 teaspoon yeast nutrient

2 campden tablet

1 package Sherry or Port yeast

water

Crush the fruit. Add 12 cups of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.

Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five days.

Strain the must and squeeze the juice out. Siphon into secondary fermentor, add water to make up volume and attach airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

NOTE: You must finish wine dry if making Port.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

NOTE:

If desired, 1 cup red grape concentrate may be added to the Blueberry Wine at the time of bottling for a fuller flavour. If used, also add 1/2 teaspoon Stabilizer to prevent restarting fermentation.

Popularity: 1% [?]

Just getting back into blogging after a 4 week hiatus. So many things to get done after the death of my wife, that blogging took a back seat. Here is a recipe that is from Brew Your Own and is one that is net in their latest edition. Hope you enjoy it.

Belgian Witbier
Blanche de Ballard
The Cellar Homebrew
Seattle, Washington
www.cellar-homebrew.com

(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 65 SRM = 4+ ABV = 5.3%

To duplicate the authentic slightly sour tang of this style, using the Belgian liquid yeast strain is recommended. There are no finishing hops so that the aroma and character of the spices and yeast can surface. The best results can be obtained from the coriander by buying the whole seed and grinding it fresh on brew day. A complex and refreshing treat to savor in any season.

Ingredients
4 lbs. (1.8 kg) dried wheat malt extract
1 lb. (.45 kg) extra light dried malt extract
1 lb. (.45 kg) unmalted wheat [unmalted?]
0.5 lb. (.23 kg) rolled oats
0.5 lb. (.23 kg) Belgian Pilsner malt
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton’s Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. of priming sugar

Step by Step
Place the crushed grains into three strainer bags. The rolled outs should go in a separate bag. If using leaf hops, place the boiling hops in a strainer bag. Also place the orange peel and freshly ground coriander into a strainer bag. Pellet hops need not be placed in bags, as they will not be strained out later.

Pour 2 1/2 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.

Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart (1 L) of hot water into the kettle and dispose of the spent grains.

Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.

Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point.

After a full hour of boiling, remove the kettle from heat and add the bag of spices.

Cover the kettle and let it cool for 20 minutes before continuing.

Carefully remove the spice bag (and any hop bags) from the kettle and place them in a strainer over the fermenter. Pour 2 1/2 gallons (9.5 L) of very cold water through the strainer into the fermenter.

Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5-gallon (19 L) mark with cold water.

Preparing the yeast: For dry yeast, use 1/4 cup warm water (95 to 105 °F/35 to 41 °C). Sprinkle the contents of the yeast packet into the water without stirring and cover while the fermenter cools to 80 °F (27 °C). For liquid yeast, prepare one to three days ahead of brewing time per package instructions.

*All-grain option

Ingredients
3 lbs. Belgian wheat malt
4 lbs. Belgian Pilsner malt
1 lb. unmalted wheat
0.5 lb. rolled oats
9 AAU Hallertauer hops (boiling)
(2 oz./57 g of 4.5% alpha acids)
8.5 AAU Hersbrucker hops (boiling)
(2 oz./57 g of 4.25% alpha acids)
0.5 oz. sweet orange peel
0.5 oz. ground coriander
Munton’s Dry Ale dry or Wyeast 3944 (Belgian Witbier) liquid yeast
.75 C. priming sugar

Popularity: 1% [?]

 

Karen L. Evert, my wife of 13 wonderful years, went home to the Lord on May, 27, 2007. Karen fought a courageous almost 2 year battle with Leiomyosarcoma, a rare cancer.

Even after 9 rounds of chemo, she still had a smile.

 

 

Karen was a great friend, mother, wife and just one amazing person. I’m sad that she is gone from the physical world, but I am extremely happy that she is singing and rejoicing in heaven. I’m glad I got to spend 14 wonderful years with you. Personally, you were the better half of this marriage. You made me a better person. It was such a great honor to have known you.

You will always have a place in my heart.

Popularity: 1% [?]

7th in the Series

“Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered “the good stuff.” Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable.”

6 pounds Canadian 2 row malt

1/2 pound flaked barley

1 1/2 ounces Pride of Ringwood hops for bittering

1 ounce Kent Golding hops for flavor

1 package American lager yeast

3/4 cup corn sugar for priming

Mash crushed grains for 60 to 90 minutes.

Collect 6 gallons of wort.

Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.

Cool wort and pitch yeast.

Primary ferment for at 50 to 55 degrees for 5 to 7 days.

Transfer to secondary fermenter. Lager for 2 to 3 weeks.

Bottle using corn sugar. Age in bottle 10 to 14 days.

Popularity: 1% [?]