This is probably going to seem like a very weird recipe to you guys for two reasons: i make TINY batches compared to you guys, and the ingredients.
Ingredients: (for 1 pint)
1 small potato, washed, peeled, and cut into tiny small pieces (think french fry size)
2 tsb honey
seeds from 5 green cardamom pods (you split the pods open, then get the black seeds inside them, and throw away the green bit)
1 tea bag
7 tsb unrefined brown sugar
A pinch of yeast (i used ale yeast, but i guess you could use whichever one you prefer)
Method:
1. Into your fermenting vessle, pour 1 pint hot water, straight from the tap.
2. Dissolve all the sugar and honey into the water
3. Cut open the teabag and add the contents to the vessle.
4. Cut up the potato and add it into the fermenting vessle
5. Add all the cardamom seeds
6. When it cools down enough to be able to comfortably put your finger into, add the yeast.
7. Close the fermenting vessle tightly and shake the it vigorously.
8. Either put an air lock on it, or put the lid on but dont twist it all the way shut, so the evolved gas can escape without popping the lid.
9. After a few days (7 in my case) and it all but stops bubbling, add another two tsp of honey, dissolve, and leave. Either keep doing that until the yeast kills itself out, or do it until you like how it tastes.
You might want to leave some room at the top of the fermenting vessle so it doesnt overflow, it'll settle down at the top after a few days. I haven't tried mine yet, as it has only been in the primary for 11 days now. I'll let you all know how it turns out but if it tastes anything as good as it smells, i'm in for a treat. If any of you decide to try this recipe, tell me how yours turns out.
Ingredients: (for 1 pint)
1 small potato, washed, peeled, and cut into tiny small pieces (think french fry size)
2 tsb honey
seeds from 5 green cardamom pods (you split the pods open, then get the black seeds inside them, and throw away the green bit)
1 tea bag
7 tsb unrefined brown sugar
A pinch of yeast (i used ale yeast, but i guess you could use whichever one you prefer)
Method:
1. Into your fermenting vessle, pour 1 pint hot water, straight from the tap.
2. Dissolve all the sugar and honey into the water
3. Cut open the teabag and add the contents to the vessle.
4. Cut up the potato and add it into the fermenting vessle
5. Add all the cardamom seeds
6. When it cools down enough to be able to comfortably put your finger into, add the yeast.
7. Close the fermenting vessle tightly and shake the it vigorously.
8. Either put an air lock on it, or put the lid on but dont twist it all the way shut, so the evolved gas can escape without popping the lid.
9. After a few days (7 in my case) and it all but stops bubbling, add another two tsp of honey, dissolve, and leave. Either keep doing that until the yeast kills itself out, or do it until you like how it tastes.
You might want to leave some room at the top of the fermenting vessle so it doesnt overflow, it'll settle down at the top after a few days. I haven't tried mine yet, as it has only been in the primary for 11 days now. I'll let you all know how it turns out but if it tastes anything as good as it smells, i'm in for a treat. If any of you decide to try this recipe, tell me how yours turns out.
