Home Made Lager and Other Homebrew

This is my first post of the new year as I have been too busy to write up what I've been up to. You may (or may not) remember that I started a batch of home brewed lager in my last post. Since then I have bottled and started drinking it. I didn't get any pictures of the bottling process as it was a little tricky to keep control of the siphoning tube while getting the next bottle ready and making sure the bottle I was working on didn't overflow! The process was fairly simple and at the end of it I had about 20 bottles with a litre of lager in them. Prior to bottling I had added a teaspoon of sugar to each one to allow it to ferment a slight bit more; this is what gives it bubbles. After that I put the bottles in a box and placed them next to a radiator for a few days then moved them somewhere cooler and like magic a couple of weeks later I had a lager that was not only drinkable but also quite nice!

A box of litre bottles

Bottles after being sterilized

The lids being sterilized

The finished product (and I was worried it wouldn't have enough fizz!)

I have also racked a demijohn of wine and a couple of meads. As it would be a little repetitive posting pictures of it I haven't done so. The wine I racked was my second batch of raspberry. I had a sneaky taste while I was racking and I believe this will be a strong tasting wine, my partner didn't approve too much of it. The meads I racked were a JAO mead and the ginger mead I started in late February last year! The ginger mead is tasting nice but will be better when it has aged a few more months, I intend on bottling it fairly soon. The JAO is looking like the best I have made so far. It is very clear and has a lovely golden colour to it, I didn't taste this one as I have a good idea what it tastes like already. This will be bottled soon also and possibly 1 bottle will be hidden away for 17 years as a birthday present for my daughters 18th!

More Mead

Last Thursday should have been the day I went up to see the Bees and remove the last stage of their varroa treatment however for those who live in my area may remember that the weather was atrocious that day; there was high winds and lots of rain, hardly good weather to be opening the hive up. Instead of wasting a day I decided it would be a good idea to start another batch of mead.

So far out of all my mead I have made there has only been one I've tasted as it's a simple and quick mead that is ready in 2 months unlike others that take literally years to age properly. A lot of people would turn their noses at this mead with it being ready so fast but I don't care. It's quick, easy and it works, also to me it tastes great. The recipe can be found here. The only difference I made to the recipe was to add slightly more honey to make it a bit sweeter. This may affect how long it takes to be ready but that's no problem. I added 1.8kg instead of 1.6kg and the S.G. for this was 1.090 so at the end I will be able to work out the alcohol level rather than just guess.

I did make a slight change to the method for making this as well but it was only slight. Rather than just adding the yeast straight to honey water I added it to the sample I'd taken out to do the gravity reading. This was in a half pint glass. When I'd added the yeast to this small sample I left it 10 minutes covered in cling film (or plastic wrap if you're american!) and then returned to see how it was doing. I wasn't expecting it to have properly started in that time but I was wrong and it had already started foaming out of the glass so I moved it into a pint glass until I was ready to add it to the honey water and other ingredients. When everything was put together I placed the demijohn out of the way and will return in a couple of months (Christmas time) to see if it's ready to drink!

1.8kg of honey dissolving in boiled water.

Half pint sample with yeast in bubbling over!

The Great Yorkshire Show 2011

This Tuesday just gone me and Steph went to the Great Yorkshire Show. Steph's Aunt had kindly offered to baby sit all day so we didn't have a 7 month old to contend with. We set off fairly early from York, waving the still asleep baby goodbye and wishing Steph's aunt good luck for the day. We travelled along the A59 hoping this way would have less traffic but unfortunately we were wrong. We got about 8 miles from where the A59 crosses over the A1(M) and hit the traffic. We were stuck in a tailback for quite some time but once we got past the A1(M) junction it started to speed up and we then made good time and got parked up.

Upon entering the show we bought a programme so we had a map. Prior to setting off we had printed out a list of things we would like to see at the show to avoid just wondering around aimlessly, however we did just end up wondering but saw most things on the list. The first part we went to was where the horses, cows, pigs, sheep and goats where being shown.

After seeing all the farm animals we went a little bit further and saw the hounds. So many dogs in the same place at the same time was rather noisy and I did feel for the people who had a stall right next to them! We then had a look at our map to try to find where the Beekeeping related area was and found that it was a short walk up a hill through the army demonstration area so we made our way over.

When we arrived at the area for Beekeeping we got talking to a guy who was representing Bees Abroad which is a charity that helps provide Bee hives and equipment for people in Africa. This is a fantastic charity that works with the people providing them with the means to help themselves; by providing hives they can then keep Bees rather than having to climb trees to take honey from feral colonies, this way they will be able to harvest honey and wax without destroying the colony setting them up for many years. The guy we were talking to said that through donations they provide plans for them to make their own hives and then the top bars are bought for them from local suppliers. The suits that they were using were made from old mosquito nets and maize bags, all in all the suit costs approx £1.

Next we talked to Dohn, who was one of the people running the course I have just taken. I mentioned to him that my Bees haven't started working the supers yet; he said one way of encouraging the Bees up into the supers was to smear some honey or syrup onto one of the frames. We also got talking to another guy called Malcolm who is a member of Wakefield and Pontefract Beekeepers, I have met him before but never had a chance to talk to him. He gave me his card and showed me a nucleus hive he has made himself from plywood; he did say that there is no need to get the expensive cedar hives and that the hives he has made himself work just as well. He gave me his card and I will probably contact him for a price list and to see what products he does.

Outside there was a guy repairing a skep; a skep is a old Beehive made of reeds and is the traditional image people have when thinking of Beehives. Although they are not used so much for keeping Bees nowadays they are still useful for collecting swarms. The reason they are not used any more for keeping Bees is that there is no way of managing them and to harvest the honey the colony has to be killed.

We then moved onto the honey room but they were judging at the time. There was a small section of the room open with about 10 different honeys available to sample. We tasted a few each and was surprised at how different they tasted. We later returned after the judging had finished and had a look at the various different classes of honey, wax and mead that were on display.

Outside there were 3 hives behind mesh, a very similar set up to what I have but with more hives. There was also a observation hive; this is a hive with a glass front so you can see the inner workings of the hive.

Throughout the rest of the day we visited as many areas as we could. We spent a good while in the food hall trying loads of samples; these included cheeses, curry pastes, sausages, oils with bread, pickles, chutneys, jams, alcoholic goodies and a lot more! We did end up buying some cheeses and sausages. If we had bought everything that we liked we would have needed a new mortgage! All in all we had a excellent day and hope to go again next year but with the baby next time!

Mead!!!!

I have finally bottled my first batch of mead, the JAO. It produced approx 3.5 Litres. The recipe I followed doesn't mention adding anything to stop secondary fermentation, however I added a campden tablet prior to bottling just to make sure no further fermentation took place. I did this as I really don't want exploding bottles of mead; one reason being I've waited a long time for it but more important is I don't want to risk hurting anyone, especially my young daughter.

This picture shows the bottled product. These are 1 Litre bottles. The mead at this point is rather cloudy but I'm advised that it will clear if left a couple of months and the taste will be better. I'm not sure I will be able to wait this long as I have already opened one of these bottles!!

In these 2 glasses are the last bits to be syphoned out of the demijohn. It is cloudier than the bottled product as part of the sediment was sucked through the tube. It was still very tasty but had a slight off taste that my unrefined palate couldn't name, but I'm putting this down to the sediment as further drinking from the bottled product had a much nicer taste and cleared appearance. If I was to try to describe the taste of the bottled product I would say it was sweet but not overly sweet, with subtle orange flavour and a warming after taste. I will certainly be making more!

The hard part now is saving at least one bottle to allow to mature. It's recommended to leave at least 2 months but I'm not sure I'll be able to. As I consider this batch a success next time I may make a larger batch, that way I would have more chance of saving some to mature. Also when I finally get some bees and am harvesting my own honey, the mead produced should be better quality. At the moment I am still using bulk commercial honey.

Update on Second Batch of Mead

While searching the net for more mead recepies I came across the following guide on High Wycombe Beekeepers Association website

2 lb. honey in 1 gal. gives S.G. 1.060, potential alcohol 7.8%.
3 lb. honey in 1 gal. gives S.G. 1.090, potential alcohol 12%.
4 lb. honey in 1 gal. gives S.G. 1.120, potential alcohol 16.3%.

Dry Mead: Starting S.G. 1.085-1.105. Finish S.G. 0.990-1.000.
Medium Mead: Starting S.G. 1.105-1.120. Finish S.G. 1.000-1.005.
Sweet Mead: Starting S.G. 1.120-1.130. Finish S.G. 1.005-1.015.

Using this bit of info I tried to work out roughly how much alcohol my second batch of mead would produce. I started off working in litres and kilograms so my first step was to convert to gallons and pounds.

Using google to convert:-

6kg > 13.2lbs
30L > 6.6 gal  (in my original post it says 25L but later I checked and it was closer to 30L)

This would give a 2:1 Honey:Water ratio and approx S.G. of 1.060, potential alcohol 7.8% which is much lower than I originaly thought. I should really have used upto twice as much honey in the mix. Due to this and the lack of activity over the last few days in the recently racked mead I will be doing a hydrometer test on it soon. If the gravity reading is 1.005 or less then I believe the fermentation will have stopped and the mead will be ready, even though slightly weaker than anticipated.

Racking The Mead

I have decided it is time to rack my second batch of mead.  I'm doing this to separate the mead from the layer of sediment at the bottom; the sediment is known as the lees.

The first step was to make sure all my demijohns are sterile. I used a sterilising powder mixed with warm water then left for 10 minutes to do it's work. I have put some kitchen towel in the necks to stop dust getting in the demijohns.

I then brought my primary fermentation vessel into the kitchen and lifted it onto a chair. This was rather heavy as it contains 25-30 litres of mead!

Next was to put the siphoning tube into the large fermentation vessel and give the tube a good suck so that the mead was travelling down the tube. I managed to get a little in my mouth so I will count that as my tasting. If I'm honest it doesn't taste too nice at the moment but it definitely has a boozy edge to it.

This shows the airlock applied to the 2 gallon demijohn.

These pictures are the same again but for the smaller demijohn....

 ....and again for the glass demijohns. In the photo on the left I've had to raise the demijohn as my siphoning tube wasn't long enough to get to the bottom of the big fermentation vessel.

 This is the sediment or Lees that is left behind. It looked and smelled rather nasty so was disposed of rather quickly!

In the above photo from left to right; Ginger and Lemon Mead, JAO Mead and the last 4 are the Mead I just racked. The JAO Mead is really near to being ready to drink as it's nearly totally clear. These are all in my daughters room at the moment; she is still sleeping in my room as she is only 3 months old. This is due to her room being the warmest and darkest as she has very thick curtains.

Homebrewing Gifts from Grandad

I visited my Grandad the other day as he had told my Dad he had a demijohn or 2 that I could have. When I got there he started bringing all sorts of pieces of equipment out of a plastic bag plus had 4 Demijohns lined up behind his chair ready for me to take.

 In the image you can see a 2 gallon and 1 gallon earthenware Demijohn, these are really heavy but look excellent, they really don't make them like they used to! In front of them are 2 glass Demijohns that I believe used to be cider bottles, these are also 1 gallon. Between the 2 glass Demijohns there is a couple of lengths of tubing that are used to syphon mead/wine out of the Demijohn and in to bottles. To the front of the picture there is a variety of bits of equipment. There's a wooden corking machine, several bungs, a bag of labels, a bag of corks and 4 boxes of aluminum foil caps for adding a professional touch to the finished bottled product! If you look carefully on the red boxed equipment on some of them you can see they have a very old Boots logo on them and also on has a pre decimalisation price sticker on, though this isn't visible in picture. This shows how old some of this equipment is but all still perfectly usable if I sterilise it well. There was also a receipt in the bag that showed what I believe is last time my Grandad bought equipment and this is from 1990!


A couple of days later he brought me a bottle of his last wine he made that is from around this time, so over 20 years old, and in my opinion it was very tasty though my better half was a bit dubious. We think it is Sloe wine made from Sloe berries (obviously). He has told me he has a couple more Demijohns I can have but these still have wine in them from one of his relatives that was made before he was born, so the content of that will be at least 86 years old! I'm not sure how nice they'll be but I may have a small glass then leave it 24 hours to see if I get ill and if not then I'll drink it!



Update on current Meads

My first batch of Mead, the Jao, is very nearly ready. I find myself checking it every couple of days and each time the liquid looks slightly clearer, I reckon another week and it'll be ready to bottle. My second batch is still active but has really slowed down. Now I have all the extra demijohns I am in a good position to start racking it and then I'll get a better idea of how its going, as the container its in at the moment isn't see through.



Update on Beekeeping

Not much to say at the moment but I am now a member of BBKA and have received my welcome pack. This means I now have the liability cover needed to keep Bees in my Dad's allotment. I have also received details of the course I will be attending in May/June.



Update on Allotment

Again not much to say here. I have not heard anything back from a couple of members of my group to get my allotment so have requested these members be removed, which will put me back to needing 2 members. Finding another 1 member isn't going to be a problem but finding the second could be. I will have to put another appeal for members on Facebook. My Dad will let me use part of his allotment for growing but I would rather have my own within walking distance

Wakefield and Pontefract Beekeepers: January Meeting

On 31st January I attended my second Beekeepers meeting with Wakefield and Pontefract Beekeepers Association. This months meeting was about British Beekeepers Association examinations and qualifications and was hosted by a lady called Val Francis. In the presentation she covered all the certificates available ranging from a Junior Certificate all the way to becoming a Master Beekeeper.
I am too old to do the Junior Certificate but this seems to aimed more at school children or scout groups etc with the intention of hopefully getting new people into the idea of Beekeeping from a young age. I will be encouraging my 8 week old daughter to help with the Bees and do the Junior Certificate when she is slightly older!
A requirement for the first certificate I will be able to go for, the Basic Assessment in Beekeeping certificate, is that you need to have kept bees for over a year so it will be some time before I can apply for this but imagine I will go for it when I can.
After the Basic has been completed there are options as to what to do next. One path leads you down the theory route and another path leads down the practical route. There is also a Microscopy Certificate available at this stage which involves using microscopes to see inside bees to get a idea of their health and spot disease.
If you go down the theory path there are 7 modules that can be taken in any order with the exception of module 8 (there used to be 8 modules but module 4 has been removed) which has to be completed last. When the first 3 modules and any 1 other (except 8) have been completed you will be awarded the Intermediate Theory Certificate, if you then go on to complete all modules with module 8 last you will be awarded the Advanced Theory Certificate.
With the practical side there is the General Certificate in Beekeeping Husbandry and then the Advanced Certificate in Beekeeping Husbandry. These both require you to have kept Bees for a number of years and involve both practical and theory assessment but mainly practical. They involve you being able to demonstrate skills in taking the hives apart and doing checks on the Bees health. In the advanced part you need to be able to demonstrate queen rearing skills also.
When the General Certificate and the Intermediate theory have both been completed then you get the title of Qualified Beekeeper and when both Advanced Certificates are completed then you can call yourself a Master Beekeeper. I will be aiming towards Qualified Beekeeper as soon as I can with a aim of about 10 years to get there. With the Master Beekeeper qualification I won't be giving myself a time scale as there is a lot of hard work to do and it requires me to be a qualified Beekeeper first. Here is a link to the BBKA site with details of examinations and a flow chart explaining this in more detail.
There is also a certificate in becoming a show judge but I don't think this is something that really interests me.



Also at the meeting this month there was a silent auction to get hold of some equipment cheap. Unfortunately I was unsuccessful in any of my bids. Oh well, maybe next time. Also while I was there I paid my £20 subscription so I am now a official member and will have liability cover when I have my Bees. While I was there I paid for the Beginners Beekeepers course which runs through May and June and includes a option to buy a starter Nuc of Bees locally bred at a discount price. I am not sure exactly how much the Bees will be but believe they will be cheaper than I can get elsewhere so will probably try to get them from the course.



While I'm typing I may as well put a quick update on my meads. My first mead is now about half way through it's fermenting and has really slowed down with it's bubbling, it smells really nice and looks to be starting to get clearer. As soon as it is clear I will be having a taste. My other mead is still bubbling away but not as rapid as when it first started. I have changed the airlock to a different kind that makes less noise as the previous one was rather annoying. This second mead is also smelling nice and possibly smells quite a bit stronger. This mead should be ready to drink in June or July but I will need to rack it before then and will post a update at that point!

My First Attempt at Mead

In the past few days I have started to brew my first batch of mead. The recipe I have chosen to follow is for Jao The Ultimate Beginners Mead.

I have chosen this recipe due to it's simplicity and how quickly you get results. This mead is ready in little over 2 months. The research on the net I have done prior to making this brew always tries to steer away from using bread yeast but this recipe is designed for it. Using this yeast instead of more alcohol tolerant yeasts does produce a weaker mead but still 12% isn't bad! The honey I am using is not from my own bees (as I still haven't acquired any yet) but has been supplied by a family member in bulk and with any luck this will not affect the outcome too much. I am making approx 3.8 litres but if successful will probably make a larger batch in the future. At the moment fermentation seems to be happening quite happily with the airlock bubbling every minute or two. If I've followed the instructions correctly I should be tasting the mead as early as march and will post my thoughts on the taste as well as the views of anyone else who tastes it. Just need to get some bottles for when the mead is ready so I can store some rather than just drinking it all at once!!

Below is a few images. The first is the demijohn with all ingredients inside and airlock on top. The second is covered in black bin bag to stop too much light getting in, ideally it should be kept in a dark cupboard but I have to keep it in living room due to winter temperatures and living room being only room that is consistently warm. The final picture is a close up of the air lock.