So lets say that I have a secret ingredient that I want to incorporate into my beer. It’s a liquid boiled from water and plant matter, but aside from the flavor aspect I suspect that it contains sugar, but I don’t know what kind of sugar, and whether they are fermentable…
How does one proceed? The only thing I can think of is to put it in an erlenmeier and introduce some yeast and see what happens, but there has to be a better way.
Strain the liquid out and test it with a hydrometer. If there are dissolved sugars you should be able to see that.
That will only tell you if the liquid has dissolved solids in it, does not have to be sugar.
Unless this mystery thing taste outlandishly sweet, or you add a huge amount, why worry? Add it, record your gravity and let it go!
Make a tincture
Do a FFT (fast ferment test). Compliments of Kai. You’ll need about 8oz to do the test. Measure the starting gravity and conduct the test.
http://www.braukaiser.com/wiki/index.php?title=Fast_Ferment_Test
;D
You may need to mash it first. I doubt that green leafy substance has any starch in it.
What he said. 8)
Who said anything about green leafy substances?
OK, can do a fast ferment test, especially wit bread yeast as per the article, I got plenty of that… any suggestions on how much bred yeast per volume?
Not finding much info on how to do a tincture…
It doesn’t really matter. The idea is to pitch an overwhelming amount of yeast and get the fermentation finished as quickly as possible. In a sample that’s a few ounces, even a gram of dry yeast would be more than enough.
On a high level, soak in vodka, strain and use the vodka which is now infused with the plant goodies.
For example, take 5 or 6 mint leaves and crush. Cover with vodka and leave for a couple of days. The liquid is tincture of mint.
Hmm, off topic, but I bet that would be nice for a mojito.
Better if the “mint” was 100% dry before soaking and ground to a fine powder. For best extraction 2 gram per 1oz of high proof alcohol such as Everclear. Strain through coffee filter.
Ah, OK…get the tincture part. Will report back on the fast ferment.
If you really want to take it up a notch use one of these with the Everclear:
http://en.wikipedia.org/wiki/Soxhlet_extractor
OK, the wife may get a little concerned if one of those shows up, and it’s a little large to hide… I mean, I could but eh, no.
Again. I have boiled plant matter in water and have a perfectly strained liquid that appears to have a SG higher than 1000, I need to measure, and it tastes somewhat sweet, so I suspect that there are starches and/or sugars in solution.
Well, this thick sirupy liquid had a SG of…1000 ???
So, since I don’t have what I was hoping for I’ll 'splain what it is and where I was hoping to take this. It’s marshmallow root. I drink it as a tea on a daily basis for medicinal purposes, and I like the flavor. I would like to make a gallon or two and add it to a beer. So, if there would have been sugar in there it could have been perfect. But, it turns out not to be sugar. I have been told that it is a protein. (think gelatin, but vegetarian) Marshmallows were made as early as ancient Egypt, where they took the sap from the root and added nuts and honey.
Sooooo, now the question is… what would this stuff do to the beer? I know, try it and find out. But, short of that, any insight from the learned here?
Interesting. What does it do for you?
How about making kombucha out of it? fermented tea; only maybe 1% alcohol. Then maybe you can mix it with your beer afterwards like a radler.
The mucous like qualities are alleged to help maintain/restore the lining of the bladder. I may, or may not, depending on which doc you believe, have a liner that is less than optimal, allowing acidic urine to get to the bladder wall which leads to pelvic discomfort and “quantity gauge” issues. Diet controls a lot of this and I’m doing just fine staying away from certain foods and beverages. (Coffee, citrus, vinegar to name a few) Beer is on the “no” list but fortunately I am tolerating it just fine…