Fermentations Club Meet 6.30pm, last Friday each month

Next meeting is on Friday 31st March 6.30pm
- we will be checking some early ferments

Martin will be there to discuss the outcomes!

                * * * *

Yep, we went there: heaps of figs but they
were
stil
l
green :(          
..perhaps more luck next weekend..
but before that let’s meet again: 6.30pm on Fri 24 Feb at Dom Polski
says our Dr Martin Barski

+New members are always wel
come!

                              * * * * * *
Hi All – Fermentations Group and Friends!
Figs are ripe and are ready for picking now! Let’s go there on Sun 19 Feb
Meet 10am at carpark in Pelican Plaza (a small shopping centre around Hungry Jack), Northern side just after cnr North East Rd and Golden Grove Rd).
Figs orchard is located at Glen Ewin Estate
http://www.freshfigs.com.au/
https://web.facebook.com/willabrandaustralia/?_rdr
http://glenewinestate.com.au/portfolio/pick-your-own-figs/
Willabrand Australia
43 Lower Hermitage Rd
Houghton SA5131
info@willabrand.com
(08) 8380 5657 – Georginia
Figs can be self picked then paid for at $10/kg
The estate is just behind Houghton (township behind the Anstey Hill
Recreation Park) which is a few minutes drive from the end of Nort East Rd
Peter (0433040066)

8 8 8 8 8 8 8 8 8 8 8 8 8 8 8

Latest: there will be no meeting in December AND January but instead
we are planning A FIELD TRIP!

We’d like to visit hills farm/s to pick fruit/berries and chat to farmers.
Martin is communicating with MontacuteValleyOrchards re Jan (cherries, berries, apricots etc)
and Peter with Glen Ewin Est. re figs (from mid Feb).
Date of the field trip: Sat., 28 Jan 2017. Time: depending on the wetaher forecast: tbd
More from Martin on: 0403 490107

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Fermentations Club – next meeting is Friday, 28 Oct, 6.30pm

at Dom Polski Centre, 230 Angas St – all welcome!
Hello Friends!
I was not able to attend the last session of FWB on the last Friday of September but I received a recount of that evening from Peter.
It is great that those attended had the opportunity to experience and familiarise themselves with several of the not-so-common flavour components in the context of alcoholic beverage.
Those of you who have completed the exercise now have better idea of what flavours they favour and which they do not find palatable in their wine/mead.
Further and much more complex stage of this activity is mix and create combination of those components to compose an even more sophisticated flavour profile in the mead.
We have also started to rack former ferments and set them for the secondary ferment.
Let’s think of the flavours..
Cheers, Martin  tel. 0403 490107

Fermentations Club – next meeting is Friday, 30 Sept, 6.30pm
at Dom Polski Centre, 230 Angas St – all welcome!

This time we will be tasting various adjuncts which could prove attractive
in our future meads. The adjuct/flavor components is actually an important aspect of mead making, commanding respect and thought as the product will not develop its potential if this part becomes neglected or misapplied.
There will be some examples provided, please give it a thought what you would like to use or what your favourite flavour in mead is. Also prepare some for the session to share with the rest of us. In my last email I listed some of the adjuncts as examples of what has and can be used in mead making. Do not be afraid of suggesting something that you are interested in as your mead flavour. (Also remember that all sorts of fruits and even vegetables have been used with meads).
A variety of adjuncts will be tried (dissolved in a common white wine just for reference), such as:

lemon peels, lemon-grass, honey suckle, sugar cane, chrysantemium, cloves, cinnamon, nutmeg, vanilla, chilis, ginger, coriander, wild marjoram (oregano), sage, bay leave rosemary borage (root), parsley (root), elecampane, fennel.
If you have more ideas please prepare own solution and bring for tasting!

For more information contact Martin (0403 490107) or Peter (0433040066)

 

! @ # $ % ^ & * ( ) _ +

 

Fermentations Club – meeting is this Friday, 2 Sept, 6.30pm
at Dom Polski Centre, 230 Angas St – all welcome!
This Friday we will test the progress of the variants of honey ferments from last Friday and think of what else (spices/fragrants) we could add to next batches.Variants of honey ferments from last Friday
and think of what else (spices/fragrants) we could add to next batches.

So far we have made the following types of meads:
1. Crimson Plum Melomel – honey plus red asian plums
2. Straight Meads – testing water sources – spring, tap and creek water
3. Pyment – mead made with grapes
4. “MeloMetheglin”: Our winter type mead made with added spices, raisins and whole oranges.
Come along to make more meads!
.
Also we will try to change the meeting date for a more practical one.
And more news:
Martin (mob. 0403 490107) finally decided to join the Arts-Club – congratulations! – who will be next :)
this would let us matter as a group

_________________________________________

Attention, current meeting:

Traditional/Mead/Wine – Fruit Wines Brotherhood Group.
Let us get organized and draw some plan of what we would like to do and how.
As far as I am concerned, this time we are going to set up straight meads on water from three different sources to test the effect of this major component on organoleptic properties and value of the final product.
See you all on Friday, 6.30pm on 3/06/16!
Martin, tel. 0403 490107

* * *

N E X T  MEETING of the Fermentations Club is on Friday, 6/05/16 at 6.30 pm (no charge)

In the first meeting, our Coordiantor, Dr Martin Barski demonstrated how to make a rapid honey mead with plum juice and champagne yeast (we shall taste it while making another mead with sweet grapes  promised by Bola).
We have also tasted Mimi’s trad. Chinese wine half ready but already quite strong: she used Taiwanese yeast that convert a semi-dry rice to a strong brew (can’t wait!).
Mimi is thinking now of adding a bit of honey to her rice brew!

In the next meetings we shall discuss such topics as:
Sue – making Kombucha’s: either Japanese or Russian/European type,
Leo Andrew – brewing trad. medieval Russian/Slavic kvass (and also podpivok),
Radek – using bakers yeast to ferment various brews,
Chris would like to cover nalevka’s (fortified tinctures) as well,
and Peter is curious about the make of the ancient brews: millet and ambrosia.

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