any boos is a terrible thing to waste ... why gamble

To try for the extra ‘b’ before the ‘s’?

i thought it was a casper reference.

The (PFKaP) - 20 July 2009 01:28 PM

i had one success and many, er, not successes with wild fermentation.

its a lot to invest in materials to lose, but still is fun to try…

I didn’t realize that “booze it or lose it”* was a phrase describing the uncertain outcome of home made fermentation.

*Also improper form: “boos it or loose it.”

that’s ‘pitch it or ditch it”...

Redneck Beer Ad
NWS

got shnockered on the rosemary stuff i made this past winter. good stuff.

Just opened up a gallon jug of some wild-fermentation plum drink the other day. Best of the batch so far—sweet and tart, with a nice zing.

Just started a batch of Borage Ale Today.

I poured a couple cups of Brown Sugar. A big spoonful of raw honey into just-boiled water.

Then, after a few minutes of stirring, i pour the hot water over a big handful of fresh borage leaves and flowers. Maybe some dandyion, too.

Then, once the concoction is at about wrist-temp/room temp, i pour it onto a bottle and add in the Wart (from champagne yeast) at stick on the air-lock.

Should be ready in a few weeks for drinkin.

borage is a calmative, cooling, saline, diuretic herb, good for early lung problems from seasonal symptoms, and is supposed to be an anti-depressant.*

*always check with your doctor bla blah blah.

**I just made a video, and intend on posting it in a few days.

That borage stuff sounds amazing…

I make electuaries and infused honey and use some of my bits and leavings from making those in the wort to make mead from…mmm….

but I prefer really sweet meads so I use a liquid yeast. Champagne yeast leaves it too dry for me!