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Learning

Recipes, brewing notes, growing experiments, and practical guides from the Farm to Bar project. This space will grow into a repository of processes, tests, mistakes, improvements, and useful knowledge.


Farm to Bar is being built slowly, through real experiments. Some recipes will be polished and repeatable. Others will be works in progress. The aim is to make the learning visible so the project becomes useful, not just finished.

Ginger Beer

Batch size: Approximately 4.5 litres

Target ABV: Approximately 5%

Expected original gravity: Around 1.040-1.045

Ingredients

Equipment

Method

1. Clean and sanitise

Clean and sanitise all equipment that will touch the ginger beer, especially the fermentation vessel / demijohn, airlock, spoon, funnel, bottles and siphon or strainer.

2. Prepare the ginger and lemon

Wash the ginger under cold water, scrub away any dirt, and remove any damaged sections. Grate the ginger into a clean bowl.

Juice the lemons and measure approximately 120ml of lemon juice.

3. Boil and cool the water

Boil the full 4.5 litres of water in two parts:

Allow the 3.5 litres of boiled water to cool fully before adding it to the fermentation vessel / demijohn. Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature before using.

4. Make the ginger wort

Add 1 litre of boiled water to a saucepan / brew kettle.

Slowly add the white sugar and brown sugar, stirring until fully dissolved.

Add the grated ginger and simmer gently for 10-15 minutes, stirring occasionally. Avoid using a wooden spoon, as it can be harder to sanitise properly.

Add the lemon juice and chilli, if using.

Turn off the heat, cover the pan, and allow the mixture to cool. Room temperature may be higher than 20°C, and the wort will not naturally cool below room temperature. Cool the wort to the higher of 20°C or room temperature before combining it with the rest of the water.

5. Activate the yeast

During the later stage of cooling, take a small amount of the boiled and cooled water from the remaining 3.5 litres and add it to a clean, sanitised mug.

Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature, but make sure it is below the maximum temperature the yeast can tolerate before adding the yeast.

Add 1/4 teaspoon of sugar and stir to dissolve.

Sprinkle in the yeast, cover the mug, and put it to one side. Keep an eye on it, as the yeast can foam and rise in the mug.

6. Combine the wort and water

Add the cooled 3.5 litres of boiled water to the fermentation vessel / demijohn.

Add the cooled ginger wort to the fermentation vessel / demijohn, making sure the ginger is included.

Stir or swirl gently to combine.

7. Take the original gravity reading

Take a hydrometer reading before pitching the yeast.

The original gravity should be roughly 1.042, giving a finished ginger beer of around 5% ABV if fermented close to dry.

8. Pitch the yeast

When the liquid has cooled to the higher of 20°C or room temperature, and is below the maximum temperature the yeast can tolerate, add the activated yeast.

Fit the airlock, leaving adequate headspace in the fermentation vessel / demijohn.

9. Ferment

Leave the ginger beer to ferment somewhere close to 20°C if possible. Room temperature may be higher than 20°C, and the ginger beer will ferment at the temperature of the room unless active temperature control is used. Choose the coolest stable room available if the room is warmer than this.

Fermentation may take 2-4 weeks. Once airlock activity slows, take a hydrometer reading.

Fermentation is complete when the gravity is stable over at least two consecutive readings taken 48 hours apart. For a dry ginger beer, the final gravity will usually be close to 1.000-1.010.

10. Remove ginger sediment

Once fermentation has finished, siphon or carefully strain the ginger beer into a clean, sanitised vessel, leaving behind as much ginger sediment as possible and avoiding splashing.

Clean the original fermentation vessel / demijohn thoroughly, then return the strained ginger beer to it if you want it to settle further.

Leave for a couple of days to clear and settle.

11. Take final gravity

Take a final hydrometer reading so the finished ABV can be calculated using the ABV calculator.

12. Bottle condition

Important: Only bottle once fermentation has fully finished and the gravity is stable over at least 48 hours. Bottling too early can cause over-carbonation, gushing bottles, or bottles bursting under pressure.

Bottle into clean, sanitised bottles.

For carbonation, add:

Leave approximately 1.5cm of headspace at the top of each bottle.

Seal the bottles and leave at room temperature for around 2 weeks to carbonate.

Chill before opening.

Jelly Baby Hooch

Batch size: Approximately 5 litres

Style: Sugar and honey fermented alcoholic drink / experimental hooch

Ingredients

Equipment

Method

1. Clean and sanitise

Clean and sanitise all equipment that will touch the hooch, especially the fermentation vessel / demijohn, airlock, spoon, funnel, bottles and siphon or strainer.

2. Boil and cool the water

Boil the full 5 litres of water in two parts:

Allow the 3 litres of boiled water to cool fully before adding it to the fermentation vessel / demijohn. Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature before using.

3. Make the Jelly Baby wort

Add 2 litres of boiling water to a saucepan / brew kettle, or leave 2 litres in the brew kettle if using one.

Add the Jelly Babies to the boiling water and stir until fully dissolved.

Once dissolved, add the clear honey and stir until fully combined.

Simmer gently for 5-10 minutes, stirring occasionally. Avoid using a wooden spoon, as it can be harder to sanitise properly.

Turn off the heat, cover the pan or brew kettle, and allow the mixture to cool. Room temperature may be higher than 20°C, and the wort will not naturally cool below room temperature. Cool the wort to the higher of 20°C or room temperature before combining it with the rest of the water.

Make sure the wort is below the maximum temperature the yeast can tolerate before pitching the yeast.

4. Activate the yeast

During the later stage of cooling, take a small amount of the boiled and cooled water from the remaining 3 litres and add it to a clean, sanitised mug.

Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature, but make sure it is below the maximum temperature the yeast can tolerate before adding the yeast.

Add 1/4 teaspoon of sugar and stir to dissolve.

Sprinkle in the yeast, cover the mug, and put it to one side. Keep an eye on it, as the yeast can foam and rise in the mug.

5. Combine the wort and water

Add the cooled 3 litres of boiled water to the fermentation vessel / demijohn.

Add the cooled Jelly Baby and honey wort to the fermentation vessel / demijohn.

Stir or swirl gently to combine.

6. Take the original gravity reading

Take a hydrometer reading before pitching the yeast.

Record the original gravity so the finished ABV can be calculated later using the ABV calculator.

7. Pitch the yeast

When the liquid has cooled to the higher of 20°C or room temperature, and is below the maximum temperature the yeast can tolerate, add the activated yeast.

Fit the airlock, leaving adequate headspace in the fermentation vessel / demijohn.

8. Ferment

Leave the hooch to ferment somewhere close to 20°C if possible. Room temperature may be higher than 20°C, and the hooch will ferment at the temperature of the room unless active temperature control is used. Choose the coolest stable room available if the room is warmer than this.

Fermentation may take 2-4 weeks. Once airlock activity slows, take a hydrometer reading.

Fermentation is complete when the gravity is stable over at least two consecutive readings taken 48 hours apart. For a dry finished drink, the final gravity will usually be close to 1.000-1.010.

9. Remove sediment and clear

Once fermentation has finished, siphon or carefully strain the hooch into a clean, sanitised vessel, leaving behind as much sediment as possible and avoiding splashing.

Clean the original fermentation vessel / demijohn thoroughly, then return the strained hooch to it if you want it to settle further.

Leave for a couple of days to clear and settle.

10. Take final gravity

Take a final hydrometer reading so the finished ABV can be calculated using the ABV calculator.

11. Bottle condition

Important: Only bottle once fermentation has fully finished and the gravity is stable over at least 48 hours. Bottling too early can cause over-carbonation, gushing bottles, or bottles bursting under pressure.

Bottle into clean, sanitised bottles.

For carbonation, add:

Leave approximately 1.5cm of headspace at the top of each bottle.

Seal the bottles and leave at room temperature for around 2 weeks to carbonate.

Chill before opening.

Notes

Jelly Babies contain ingredients that may leave extra sediment or haze after fermentation. Allowing the drink to settle for longer before bottling may help produce a clearer finished drink.

This recipe is likely to ferment quite dry unless sweetness is added after fermentation. If adding sweetness after fermentation, do not bottle condition unless you are using a safe stabilisation or non-fermentable sweetening method.

Blackberry and Sloe Mead

Batch size: Approximately 4.5 litres

Style: Fruit mead / melomel

Ingredients

Primary Fermentation

Backsweetening

Equipment

Method

1. Clean and sanitise

Clean and sanitise all equipment that will touch the mead, especially the fermentation vessel / demijohn, airlock, spoon, funnel, bottles and siphon or strainer.

2. Prepare the fruit

Wash the blackberries and sloe berries.

Check through the fruit and remove any leaves, stalks, damaged berries or debris.

3. Boil and cool the water

Boil the full 4.5 litres of water in two parts:

Allow the 3.5 litres of boiled water to cool fully before adding it to the fermentation vessel / demijohn. Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature before using.

4. Make the fruit wort

Add 1 litre of boiled water to a saucepan / brew kettle.

Add the blackberries and sloe berries.

Simmer gently until the fruit has softened and broken down, stirring occasionally. Avoid using a wooden spoon, as it can be harder to sanitise properly.

Once the fruit has broken down, strain the liquid through a sanitised strainer or muslin into a clean, sanitised vessel, removing the fruit pulp and skins.

This step helps reduce the amount of fruit solids going into the fermentation vessel / demijohn, which can otherwise rise during fermentation, block the airlock, and cause pressure to build.

5. Add the honey and sugar

Return the strained fruit liquid to the saucepan / brew kettle if needed.

Add the 900g honey and 150g granulated sugar.

Stir until fully dissolved.

Warm gently if needed, but avoid boiling heavily after adding the honey, as this can reduce some of the honey's delicate aroma and flavour.

Turn off the heat, cover the pan or brew kettle, and allow the mixture to cool. Room temperature may be higher than 20°C, and the wort will not naturally cool below room temperature. Cool the wort to the higher of 20°C or room temperature before combining it with the rest of the water.

Make sure the wort is below the maximum temperature the yeast can tolerate before pitching the yeast.

6. Activate the yeast

During the later stage of cooling, take a small amount of the boiled and cooled water from the remaining 3.5 litres and add it to a clean, sanitised mug.

Room temperature may be higher than 20°C, and the water will not naturally cool below room temperature. Cool the water to the higher of 20°C or room temperature, but make sure it is below the maximum temperature the yeast can tolerate before adding the yeast.

Add 1/4 teaspoon of sugar and stir to dissolve.

Sprinkle in the Lalvin D47 yeast, cover the mug, and put it to one side. Keep an eye on it, as the yeast can foam and rise in the mug.

7. Combine the wort and water

Add the cooled 3.5 litres of boiled water to the fermentation vessel / demijohn.

Add the cooled blackberry, sloe, honey and sugar wort to the fermentation vessel / demijohn.

Stir or swirl gently to combine.

8. Take the original gravity reading

Take a hydrometer reading before pitching the yeast.

Record the original gravity so the finished ABV can be calculated later using the ABV calculator.

9. Pitch the yeast

When the liquid has cooled to the higher of 20°C or room temperature, and is below the maximum temperature the yeast can tolerate, add the activated Lalvin D47 yeast.

Fit the airlock, leaving adequate headspace in the fermentation vessel / demijohn.

If fermentation is very active, use a blow-off tube rather than a standard airlock for the first few days. Fruit meads can foam heavily, and fruit solids or foam can block the airlock and cause it to blow off.

10. Ferment

Leave the mead to ferment somewhere close to 20°C if possible. Room temperature may be higher than 20°C, and the mead will ferment at the temperature of the room unless active temperature control is used. Choose the coolest stable room available if the room is warmer than this.

Fermentation may take 2-4 weeks. Once airlock activity slows, take a hydrometer reading.

Fermentation is complete when the gravity is stable over at least two consecutive readings taken 48 hours apart.

11. Remove sediment and clear

Once primary fermentation has finished, siphon the mead into a clean, sanitised vessel, leaving behind as much sediment as possible and avoiding splashing.

Clean the original fermentation vessel / demijohn thoroughly, then return the mead to it if you want it to settle further.

Leave for a few days to clear and settle.

12. Stabilise before backsweetening

Once fermentation has fully finished and the gravity is stable, stabilise the mead before adding more honey.

Crush 1 Campden tablet and add it to the mead.

Add potassium sorbate according to the packet instructions.

Stir gently to combine, avoiding splashing.

Leave for at least 24 hours before backsweetening.

13. Backsweeten with honey

After stabilising, add 300ml honey, approximately 450g.

Stir gently until fully dissolved, avoiding splashing.

Taste and adjust if needed.

Once backsweetened, leave the mead to settle again for a few days before bottling.

14. Take final gravity

Take a final hydrometer reading so the finished ABV can be calculated using the ABV calculator.

Note that backsweetening with honey will increase the final gravity and sweetness, so record both the gravity before backsweetening and the gravity after backsweetening if you want accurate recipe notes.

15. Bottle

Only bottle once fermentation has fully finished, the mead has been stabilised, and the gravity is stable.

Bottle into clean, sanitised bottles.

This recipe is backsweetened after fermentation, so do not add priming sugar for bottle carbonation unless using a safe, controlled carbonation method. Stabilised and backsweetened mead is best bottled still unless you are force carbonating with a kegging setup.

Seal the bottles and store somewhere cool and dark.

For best flavour, allow the bottled mead to mature before drinking.

Notes

Fruit meads can ferment very actively, especially when fruit pulp or skins are present. Boiling the fruit down and straining before fermentation helps reduce solids in the fermentation vessel / demijohn and lowers the risk of the airlock blocking or blowing off.

A blow-off tube is recommended during the first few days of fermentation if there is limited headspace or if fermentation becomes vigorous.

Backsweetening with honey adds sweetness, body and honey character, but it should only be done after fermentation has finished and the mead has been stabilised with Campden and potassium sorbate.

For accurate records, take and save three hydrometer readings:

Apple Cider

Batch size: Approximately 4.5-5 litres, depending on straining loss and backsweetening volume

Style: Spiced apple cider

Ingredients

Primary Fermentation

Backsweetening / Flavouring

Equipment

Method

1. Clean and sanitise

Clean and sanitise all equipment that will touch the cider, especially the fermentation vessel / demijohn, airlock, spoon, funnel, bottles and siphon or strainer.

2. Prepare the apple juice

Add the apple juice to a saucepan / brew kettle.

If using fresh-pressed juice, strain out any large pieces of apple pulp before heating.

3. Steep the spices and raisins

Warm the apple juice gently.

Add the brown sugar, cinnamon stick and raisins.

Stir until the brown sugar is fully dissolved.

Steep gently for around 20 minutes.

Do not boil heavily, as this can change the fresh apple flavour.

If using chilli, add a small amount during this stage. Start with less than you think you need, as chilli heat can build during steeping and may become more noticeable in the finished cider.

4. Remove the solids

Remove the cinnamon stick and strain out the raisins.

If chilli has been used, remove or strain it out at this stage as well.

5. Cool the cider must

Cover the pan or brew kettle and allow the cider must to cool.

Room temperature may be higher than 20°C, and the cider must will not naturally cool below room temperature. Cool the must to the higher of 20°C or room temperature, making sure it is below the maximum temperature the yeast can tolerate before pitching the yeast.

6. Transfer to the fermentation vessel / demijohn

Add the cooled cider must to the fermentation vessel / demijohn.

Leave adequate headspace for fermentation.

7. Take the original gravity reading

Take a hydrometer reading before pitching the yeast.

Record the original gravity so the finished ABV can be calculated later using the ABV calculator.

8. Activate the yeast

Take a small amount of cooled cider must or boiled and cooled water and add it to a clean, sanitised mug.

Room temperature may be higher than 20°C, and the liquid will not naturally cool below room temperature. Cool the liquid to the higher of 20°C or room temperature, but make sure it is below the maximum temperature the yeast can tolerate before adding the yeast.

Add 1/4 teaspoon of sugar and stir to dissolve.

Sprinkle in the yeast, cover the mug, and put it to one side. Keep an eye on it, as the yeast can foam and rise in the mug.

9. Pitch the yeast

When the cider must has cooled to the higher of 20°C or room temperature, and is below the maximum temperature the yeast can tolerate, add the activated yeast.

Fit the airlock.

10. Ferment

Leave the cider to ferment somewhere close to 20°C if possible. Room temperature may be higher than 20°C, and the cider will ferment at the temperature of the room unless active temperature control is used. Choose the coolest stable room available if the room is warmer than this.

Fermentation may take 2-4 weeks. Once airlock activity slows, take a hydrometer reading.

Fermentation is complete when the gravity is stable over at least two consecutive readings taken 48 hours apart. A dry cider will usually finish close to 1.000-1.010.

11. Remove sediment and clear

Once primary fermentation has finished, siphon the cider into a clean, sanitised vessel, leaving behind as much sediment as possible and avoiding splashing.

Clean the original fermentation vessel / demijohn thoroughly, then return the cider to it if you want it to settle further.

Leave for a few days to clear and settle.

12. Stabilise before backsweetening

Once fermentation has fully finished and the gravity is stable, stabilise the cider before adding more apple juice.

Crush 1 Campden tablet and add it to the cider.

Add potassium sorbate according to the packet instructions.

Stir gently to combine, avoiding splashing.

Leave for at least 24 hours before backsweetening.

13. Backsweeten and flavour

After stabilising, add 1 litre apple juice.

Add blended or finely grated fresh ginger to taste.

Stir gently until fully combined, avoiding splashing.

Taste and adjust if needed.

If ginger pulp has been added, allow the cider to settle again and siphon or carefully strain before bottling.

14. Take final gravity

Take a final hydrometer reading so the finished ABV can be calculated using the ABV calculator.

Note that adding apple juice after fermentation will increase the final gravity and sweetness, so record both the gravity before backsweetening and the gravity after backsweetening if you want accurate recipe notes.

15. Bottle

Only bottle once fermentation has fully finished, the cider has been stabilised, and the gravity is stable.

Bottle into clean, sanitised bottles.

This recipe is backsweetened after fermentation, so do not add priming sugar for bottle carbonation unless using a safe, controlled carbonation method. Stabilised and backsweetened cider is best bottled still unless you are force carbonating with a kegging setup.

Seal the bottles and store somewhere cool and dark.

Chill before serving.

Notes

The brown sugar will increase the alcohol potential and add a deeper, caramel-like flavour.

The cinnamon and raisins are used as flavour additions during the steeping stage. Raisins may add some body and dried-fruit character, but they should not be relied on as a complete yeast nutrient source.

If using fresh-pressed apple juice, the flavour, sweetness and acidity may vary between apple varieties. Take an original gravity reading before fermentation and adjust future batches based on the result.

For accurate records, take and save three hydrometer readings:

Optional Variations

Variation Ingredients / Adjustment Method Notes
Chilli Apple Cider Add 1 small chilli, sliced Add during the steeping stage with the cinnamon and raisins. Start small, as chilli can become dominant quickly.
Ginger Apple Cider Add fresh ginger after stabilising Blend or finely grate the ginger, then add with the backsweetening apple juice. Strain before bottling if needed.
Spiced Apple Cider Add cloves, star anise or nutmeg Use lightly, as dried spices can become overpowering during fermentation.
Apple and Honey Cider Replace some brown sugar with honey Gives a softer, rounder sweetness and can move the drink toward a cyser-style cider-mead.
Dry Apple Cider Leave out the backsweetening apple juice Ferment fully dry and bottle still or prime carefully for carbonation.
Medium Apple Cider Stabilise, then add apple juice to taste Best bottled still unless force carbonating with a kegging setup.

Still Lemonade

Batch size: Approximately 2 litres

Style: Still soft drink / fruit drink base

Ingredients

Method

1. Clean and sanitise

Clean and sanitise all equipment, especially if the lemonade will be bottled or stored rather than served immediately.

2. Make the sugar syrup

Add 250ml water to a saucepan / brew kettle.

Add the sugar and heat gently, stirring until fully dissolved.

Once the sugar has dissolved, remove from the heat and allow the syrup to cool.

3. Juice the lemons

Juice the lemons until you have approximately 360ml lemon juice.

4. Combine the lemon juice and water

Add the lemon juice to a clean jug or vessel.

Add 1.65 litres cold water and stir to combine.

5. Add the cooled syrup

Stir in the cooled syrup.

Taste and adjust if needed:

6. Chill and serve

Serve chilled over ice.

If storing, keep refrigerated and use within a few days.

Optional Variations

Variation Ingredients / Adjustment Method Notes
Limeade Replace the lemons with 14 medium limes, aiming for approximately 360ml lime juice Limes usually give less juice than lemons, so more fruit may be needed to reach the same juice volume.
Honey Lemonade Replace 100-175g of the sugar with honey Stir the honey into the warm syrup after the sugar has dissolved. Avoid boiling heavily after adding honey, as this can reduce some of its delicate flavour.
Ginger Lemonade Add 20-40g fresh ginger, sliced or grated Add the ginger to the 250ml water and sugar while making the syrup. Simmer gently for 5-10 minutes, then strain before combining with the lemon juice and cold water.
Honey Ginger Lemonade Use 175g sugar, 100-175g honey and 20-40g fresh ginger Make the syrup with the sugar, honey, ginger and 250ml water. Simmer gently, strain, cool, then combine with the lemon juice and cold water.
Mint Lemonade Add a small handful of fresh mint Lightly bruise the mint leaves and add them after the syrup has cooled. Remove before serving if you want a cleaner drink.
Sparkling Lemonade Use sparkling water instead of still water Make the syrup and citrus base first, then top up with chilled sparkling water just before serving.
Strawberry Lemonade Add 250-400g strawberries, blended and strained Reduce the cold water slightly to account for the added fruit puree. Add the fruit puree with the lemon juice before stirring in the syrup.
Raspberry Lemonade Add 200-300g raspberries, blended and strained Raspberry gives a sharper flavour and stronger colour. Reduce the cold water slightly and adjust sweetness to taste.
Blackberry Lemonade Add 200-300g blackberries, blended and strained Good as a seasonal version. Strain well if you want a smoother drink.
Peach Lemonade Add 300-500g ripe peaches, blended Peach gives a softer, sweeter flavour. Reduce the cold water slightly and adjust lemon juice if needed.
Watermelon Lemonade Replace 500ml-1 litre of the water with watermelon juice Use less cold water and add the watermelon juice with the lemon juice. Best served very cold.
Rhubarb Lemonade Replace some or all of the sugar syrup with rhubarb syrup Make a separate rhubarb syrup, then add to taste. Works well with lemon because the sharpness balances the sweetness.
Elderflower Lemonade Add elderflower cordial or elderflower syrup to taste Reduce the sugar syrup slightly if the elderflower cordial is already sweet.
Apple Lemonade Replace some of the water with apple juice Good bridge toward cider-style flavours. Reduce the sugar slightly if the apple juice is sweet.

Limonada

Batch size: Approximately 2 servings

Style: Brazilian-style creamy limeade / limonada

Ingredients

Method

1. Wash the limes

Wash the limes thoroughly.

Trim off the ends, then quarter the limes.

2. Blend

Add the quartered limes, condensed milk, sugar and water to a blender.

Blend for around 10 seconds only. Do not over-blend, as blending the lime peel and pith for too long can make the drink bitter.

3. Strain

Pour the mixture through a sieve into a bowl or pitcher.

Press gently if needed, but avoid forcing too much bitter pith through the sieve.

4. Serve immediately

Serve over ice.

This drink is best served straight away, as it can become bitter as it sits.

Optional Variations

Variation Ingredients / Adjustment Method Notes
Classic Limonada Use the base recipe as written Serve immediately over plenty of ice.
Extra Creamy Limonada Increase condensed milk to 150ml Gives a richer, sweeter drink.
Lighter Limonada Reduce condensed milk to 80-100ml Gives a fresher, sharper version.
Less Sweet Limonada Reduce sugar to 25g Useful if the condensed milk provides enough sweetness.
Mint Limonada Add a small handful of fresh mint Blend with the other ingredients, but still keep blending time short.
Coconut Limonada Replace 100-150ml of the water with coconut milk or coconut water Coconut milk gives a creamier version; coconut water gives a lighter tropical version.
Ginger Limonada Add 5-10g fresh ginger Add before blending. Use a small amount, as ginger can dominate quickly.
Sparkling Limonada Replace some or all of the water with sparkling water Blend the limes, condensed milk, sugar and a small amount of still water first, then strain and top up with sparkling water.
Cachaca Limonada Add 50ml cachaca per serving Closest to a Brazilian-style alcoholic version. Add after straining, then serve over ice.
Vodka Limonada Add 50ml vodka per serving Clean and neutral, allowing the lime and condensed milk to stay central.
White Rum Limonada Add 50ml white rum per serving Gives a sweeter, tropical cocktail-style version.
Coconut Rum Limonada Add 50ml coconut rum per serving Works especially well with the creamy condensed milk base.
Tequila Limonada Add 50ml blanco tequila per serving Gives a creamy lime margarita-style version.
Gin Limonada Add 50ml gin per serving Works best with a citrus-led or floral gin.
Sparkling Alcoholic Limonada Add 25-35ml vodka, rum or cachaca per serving, then top with sparkling water Lighter and more refreshing than the fully creamy version.
Frozen Alcoholic Limonada Add 50ml vodka, rum, tequila or cachaca per serving and blend with extra ice Blend briefly to avoid bitterness from the lime peel.

Roasted Chilli and Basil Hot Sauce

Batch size: Approximately 250-300ml, depending on chilli size and blending thickness

Style: Fresh roasted chilli hot sauce

Ingredients

Method

1. Clean and sanitise

Clean and sanitise all equipment, especially the bottle, lid, funnel, spoon and food processor parts that will touch the finished sauce.

2. Preheat the oven

Preheat the oven to 160°C.

3. Roast the chillies and garlic

Place the chillies and garlic cloves on a baking tray.

Roast for approximately 15 minutes, until softened and lightly roasted.

Remove from the oven and allow to cool slightly.

4. Prepare the garlic

Remove the garlic cloves from their skins.

5. Blend the sauce

Add the roasted chillies, peeled roasted garlic and basil leaves to a food processor.

Blend until smooth.

6. Add the vinegar

Add the white wine vinegar and blend again until fully combined.

7. Add the salt

Stir in the salt.

Taste and adjust if needed:

8. Bottle and refrigerate

Pour the hot sauce into a clean, sanitised bottle.

Seal and refrigerate.

Use within a few weeks.

Optional Variations

Variation Ingredients / Adjustment Method Notes
Red Finger Chilli Sauce Use 20 small red finger chillies Gives a bright, medium-hot sauce with a clean chilli flavour.
Green Finger Chilli Sauce Use 20 small green finger chillies Gives a fresher, sharper flavour and greener sauce.
Bird's Eye Chilli Sauce Replace the finger chillies with 10-20 bird's eye chillies Much hotter. Start with fewer chillies and increase to taste.
Scotch Bonnet Hot Sauce Use 4-8 Scotch bonnets instead of finger chillies Very hot with fruity flavour. Use gloves and good ventilation.
Jalapeno Hot Sauce Use 8-12 jalapenos instead of finger chillies Milder, greener and more rounded. Good for a less aggressive sauce.
Fresno Chilli Sauce Use 10-15 Fresno chillies instead of finger chillies Medium heat, fruity and good for a red table sauce.
Cayenne Chilli Sauce Use 10-15 fresh cayenne chillies Hotter and sharper than finger chillies, with a classic hot sauce character.
Mixed Chilli Sauce Use a mix of finger chillies, jalapenos, bird's eye or Scotch bonnet Good for balancing heat, fruitiness and depth.
Honey Hot Sauce Add 1-2 teaspoons honey Stir in after blending. Good if the vinegar tastes too sharp.
Lime Hot Sauce Replace some of the vinegar with fresh lime juice Use mostly vinegar for preservation, then add lime juice to taste for freshness.
Coriander Hot Sauce Replace basil with fresh coriander Gives a fresher, more citrus-like flavour.
Smoked Hot Sauce Add a small amount of smoked chilli, smoked paprika or chipotle Adds depth and smoke. Start small and adjust.

Rhubarb Liqueur

Batch size: Approximately 700-900ml, depending on straining loss and final sweetness adjustment

Style: Fruit-infused vodka liqueur

Ingredients

Method

1. Clean and sanitise

Clean and sanitise the jar, lid, funnel, strainer and bottles that will touch the liqueur.

2. Prepare the rhubarb

Wash the rhubarb and chop it into small pieces.

Add the chopped rhubarb to a large clean jar.

3. Add the sugar

Add the sugar to the jar with the rhubarb.

Mix well so the rhubarb is coated in sugar.

Seal the jar and leave for 24 hours. During this time, the sugar will begin to draw liquid and flavour from the rhubarb.

4. Add the vodka

After 24 hours, pour the vodka over the rhubarb and sugar.

Seal the jar and shake gently to combine.

5. Infuse

Leave the jar to infuse for 4-6 weeks.

Store somewhere cool and dark, shaking gently every few days to help the sugar dissolve and the flavour extract evenly.

6. Strain

Strain the liquid through a fine sieve or muslin into a clean, sanitised vessel.

Avoid pressing too hard on the rhubarb if you want a clearer liqueur.

7. Adjust sweetness

Taste the liqueur.

If more sweetness is needed, add extra sugar or simple syrup a little at a time, stirring until fully dissolved.

8. Bottle

Pour the finished liqueur into clean, sanitised bottles.

Seal and store somewhere cool and dark.

For best flavour, allow the bottled liqueur to rest for at least a few days before drinking.

Optional Variations

Variation Ingredients / Adjustment Method Notes
Rhubarb and Ginger Liqueur Add 20-40g fresh ginger, sliced Add with the rhubarb before adding the vodka. Strain out with the fruit.
Rhubarb and Vanilla Liqueur Add 1 vanilla pod, split Add with the vodka. Remove after infusion if the vanilla becomes strong.
Rhubarb and Orange Liqueur Add the zest of 1 orange Avoid the white pith, as it can add bitterness.
Rhubarb and Lemon Liqueur Add the zest of 1 lemon Gives a brighter, sharper flavour.
Rhubarb and Strawberry Liqueur Replace 200g of the rhubarb with strawberries Gives a softer, sweeter fruit flavour.
Rhubarb and Raspberry Liqueur Replace 200g of the rhubarb with raspberries Adds colour, sharpness and berry flavour.
Spiced Rhubarb Liqueur Add 1 small cinnamon stick or 1 star anise Use lightly, as spice can quickly dominate.
Rhubarb Gin Liqueur Replace vodka with gin Gives a more botanical version.

Mead

Mead recipes, melomels, fruit trials, honey calculations, backsweetening notes, and fermentation notes will be added here.

Cider

Cider recipes, apple-based fermentation experiments, backsweetening notes, and spiced cider trials will be added here.

Beer

Beer recipe development, hops, barley, yeast, and brew-day notes will be added here.

Soft drinks

Non-alcoholic ginger drinks, botanical sodas, lemonades, limonada, and seasonal soft drinks will be added here.

Sauces

Hot sauces, ferments, seasonal condiments, and preserving notes will be added here.

Liqueurs

Fruit-infused spirits, seasonal liqueurs, steeping notes, and sweetness adjustments will be added here.

Others

Other experiments, sauces, ferments, and useful learning notes will be added here.