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Hi everyone. It's Evan here. Just wanted to let you know, after recording, there were some technical audio issues with the files. So the speed and volume are a little variable in this episode. I'm sorry about that. Not much I can do to fix it. Hopefully it won't happen again. Just wanted to let you know that and hope that you enjoy this podcast and with that on with the podcast Jewish fermenting podcast, where we hope to discuss all things home, bringing fermenting today, we were talking about our most recent brews. What can go wrong, water, and brew festivals. I'm your host, Evan Harris. And with me today is my cohost Allison Shay, how are you doing? Not too bad yourself.
Alison:I'm doing well. This is a lunchtime episode. So nothing's or anything today?
Evan:Anything today? How about you just hydration? Oh, it's always important to hydrate still, still rehydrating from a big ride yesterday, to be honest, uh, just around town with a rural sort, sorta out of town with, the local cycling club, 75 kilometers.
Alison:Very nice. Yeah. Sorry if my voice sounds a little bit.
Evan:It's a lunchtime episode, as we said. But so we wanted to, start off by talking about some of our most recent brews. Last time we recorded during your scupper known, pressing,
Alison:yes we did. And now it is bubbling away, happily in my closet. Also, and I'll probably talk about this at some point in the. I added, some pectin or sorry, tactic enzyme to it. Would you break down? Pack them? So if you look at my carboy right now, it's this really nice shade of like magenta. With all these solids that have separated to the top. So pretty cool looking right now. I'm really excited to see how
Evan:this comes out. Yeah. I mean, the photo I'll post some of the photos of both of our brewers, because it, it does look really good. remind me then, which yeast you used on that
Alison:champagne
Evan:used. Okay. So I believe that champagne used as a top fermenting yeast. So. In the photo. What I remember is you've got two layers of sediment. You've got the stuff on the top, which is attached to the yeast. That's still fermenting on the bottom is what's fallen out of sediment.
Alison:It's really cool looking. It is real. It is really cool. A thing when I first put it into the curb way, it was like a. And very, it was very cloudy. It was very thick. Like you could see, it was like, I added a lot of effect against, onto to it. I actually didn't add yeast nutrient to it. Maybe I should do that.
Evan:I just don't always need it because, well, they're grapes. Grapes are very good at, uh,
Alison:yeah. I mean, I figured if it wasn't bubbling away when I got home that I had it, but it's really, I mean, it looks pretty happy in there.
Evan:Yeah, I probably need to add some yeast, nutrient. Yeah.
Um,
Alison:Evan, you've got, you've got your first brew and your new
Evan:home. That's correct. I've started making 57, 83 sizer.
Alison:Just so you know, that is this year's Jewish year or that's next year's Jewish year is 57 82 this year.
Evan:Yes, no. Uh, Russia of course is head of the year. For the last three years, I've made a sizer, which I've discussed before, but summits of honey and apple cider. Basically, it took five gallons of apple cider and a gallon of honey and mix them together. And I added a cover like yeast, which is a Scandinavian derived yeast that tends to ferment very well. I've had good success with provide meads. Though someone was telling me there's another way to pronounce it in some standard Navien nations. And I can't remember how, but I'll get, I'll get to that. That a little later, some of that, but, so it's starting to bubble away. It's four days in, so I think it might want to add some use nutrients. I started with an original gravity of 1.1, two, three, pretty nice. Pretty nice. I'm hoping for it finishes such that I can carbonate it and it doesn't have residual sweetness.
Alison:Right. Nice. Yeah. My wine, I actually do not think, is going to get to. I started with an original and gravity of 1.075. So I mean, I added, I actually just finished off my sugar bag, like, okay. I don't know how this is going to taste. We're just going to leave it there. So it's not going to
Evan:be, that'd be stronger than most meat, most beer and cider, but weaker the most. Why?
Alison:Yeah, I figured that'd be good. And also, I didn't want to go too crazy on my very first batch. You've got your, your annual sizers. Yeah. If this comes out, well, maybe scupper non-wine kosher scuppered online will be a new
Evan:thing. Yeah. My sizers, my two previous batches have had very different results. One was I w before I was really carbonating anything completely dry, very flat, a lot of fruit flavor in it, but completely. And obviously no carbonation. The NetSuite tried to carbonate a batch ended up flat, but very sweet, again, very flavorful. So this year I'm trying to strike a more vigorous yeast and seeing where that goes. If I need to I'll add champagne yeast, just, I still, I kept it below the, the alcohol maximums for both yeasts.
Alison:So, just so you know, just in terms of reviews on Evans, sizer, I lost three bottles, at my parent's house partially. When I was there earlier this summer, and then I left, came back for, oh, it came back for Rachana and then I was just there again. So I've been back and forth a whole bunch, but, of the bottles that I left there, the first one to just be demolished was Evan sizer. That seems to be the fan favorite between that bottle of cider. My pomegranate need. So it seems like hybrid is, wait, wait, I wanted some of that. It had some of it, but I mean, it just held the bottle
Evan:without me. There th there, there are more bottles of that batch here. Um, because I made sit stale ans uh, six and a half gallon, so that bad
Alison:it's high praise considering we're usually a wine drinking family.
Evan:Yeah. So my part of my goal with the sizers to be a little more wine, like from beer, like, and that's part of because to boost the alcohol content, but there's dessert wine ish, as far as, both percentage and, sugar content.
Alison:Um, I'm not sure if I mentioned this previously, but on the list of, Brusha Shana. Fermentation beverages. I don't know how quickly I'm going to be able to get the ingredients here in, in North Carolina. But we talked about making meat a lot. I have a sister who's a vegan. So I have tried to adapt a lot of things to make them vegan, but meat is meat it's made with honey and it's just not vegan. So there is something, again, Russia. Um, but when we talk about having apples and honey, or just the land of milk and honey being, being Israel, and they talk about the seven species. Hunting comes up a lot, but the honey that they're talking about is not honey from bees. I'm sure there was some honey from use, but really the classic honey that they used was actually Dade honey. It's, it's pretty much just ground up. Great ground up. And I think strange dates and it makes this sweet, sticky syrup. That's got a consistency very much like honey, but with a little bit more of a fruity. It's really nice. It's what we were using over Russia. Rachana um, for our honey. Um, and I think it would be really cool if I can make a meal out of it.
Evan:Yeah, I think so as well. I think though, Mike, technically, as far as my categories be a wine, but either way it sounds like it'd be delicious because date syrup is incredible.
Alison:And in English we don't call it honey. What we call it, date, honey and Hebrew. Sometimes it's called, honey. And sometimes it's called Ceylon, but I feel like it's just a technicality. And if I called it vegan Mead, like that's the appropriate name for it? Or date mean? Because it really is considered to be a. Another ancient variation on honey.
Evan:Oh yeah. A friend of mine, sort of speaking of, date syrup and honey, a friend of mine called me the other day, saying what mixed drink could he come up with that used as many of the Sutro species as possible? Oh, I have an answer. So we discussed this, so he wanted something, he wanted a shaken drink. They used as much as possible. So he got some citrus by. Makes sense. He got some and was told him, get the date syrup. The, the issue is you're going to basically use the others as garnish or do like smoke infusion because there's not much from the other two species that are edible. So,
Alison:so there's a company called righteous road. They're a craft, a spirits company, and they came up with this law Corp called the righteous seven liqour. I just pulled it up. I I'll, I can send you a link. I have not. So some, some friends of mine we're going to taste some on Saturday night. I wasn't there. I don't know how it was and I have to get a review from them. So interesting to hear about that, but, here's, here's what the website says. Righteous seven court is a premium blend of the seven species that is hand-crafted. According to a proprietary recipe developed and perfected over time our neutral grain spirit is made from locally grown, soft red winter wheat, and two row barley. The alcohol is used to mascerate with each of the figs, olives dates, pomegranates and grapes. Each maturation is filtered and then combined at specific ratios to can to create the righteous seven, the final. The result is fruity aromas of cherry preserves chocolate bar tenancy, coconut mocha, and what cream with a sweet medium body and the appealing medium length of dried figs and dates, prunes, black forest cake, and a rooibos tea finish. So sounds really interesting
Evan:to me. That does sound incredibly interesting. I just, I, the, the drink, my friend was aside, the vet sounds interesting. Just see if I can get a bottle. That'd be surprised in this.
Alison:I think mostly people are ordering this online. I was in North Carolina. I don't know how anybody's getting it other than ordering this
Evan:online. I live in Utah state controlled alcohol. There's not a ton. But maybe if I go visit people,
Alison:But I think you can order it online still
Evan:now. But there are various important laws in various different states. Uh, so like Pennsylvania also has state control. But like Utah is one of the strictest though. Apparently the head of the Utah department of alcohol beverage control, is a member of my shul. Well, I've not met him, but I've been told.
Alison:It appears to be sold.
Evan:Come on. Well, while you're looking to see what states it's in, no, but the, my friend was trying to make a drink with the four species, the etrog and the three and the lulav. So that was a
Alison:little harder. I mean, you've got Palm forums,
Evan:POM and POM and Myrtle are a little harder and just said, use that as a, as a declaration. That was my recommendation.
Alison:Yeah. But also, I mean, it's not quite the same, but so many beverages are made out of sugar. Like sugar cane chaff. I don't know how much sugar would be in a Palm frond, but it might be interesting to at least try and do something like
that
Evan:with the chaff. I don't know that is something to look into, but most of the sugar things fall under the various categories of rums. and because in America it is cheaper to use corn. So neutral grain spirit in America almost always means.
Alison:Yeah, well, I looked it up and this spirit is the seven species. One righteous seven is sold in Idaho, Colorado, Wyoming Vegas scene. Well, Nevada, Arizona, it looks like they've got all of them. The surrounding states, except for
Evan:New Mexico. Well,
Alison:if you want to drive up to this is all Wyoming, Wyoming.
Evan:Oh, that's far. I mean, there's this, I know there's a city called Evanston in Wyoming. That is the closest plate. That is the border, basically. Yeah.
Alison:Well, let's see if Vegas or Idaho falls is closer, that's probably your best.
Evan:I will have to look into that or just go visit people.
Alison:It might just not be able to change that.
Evan:Yeah. I've, I've done enough schlepping. But, you want it to talk about water with, the upcoming holidays?
Alison:Yes. Starting, well, I guess by the time. And it gets posted. It should get posted on Wednesday, which will be the day after a holiday called Shemini Atzeret. Which is, I mean, we don't really do much of it at this point. Wait didn't I talk about this last episode with the rain dance.
Evan:Yeah. Anyways,
Alison:talked about this two weeks ago with the rain bands. this holiday. It's at the end, it comes with the end of Sukkot. And historically during temple times they would have a massive party, and sack and sacrifice water on the alter, asking for rain in the new year. and this is when you start asking for rain during, during your. during the regular and meta, but, something we didn't mention last time is that, well, we talk a lot about brewing and about putting, obviously this is a brain podcast, but we talk about putting things in suspension, in, you know, we're making mixtures of usually water and a bunch of other stuff could be juice or whatever, but there's, there's some form of. Liquid involved here. I don't know. A lot of the times it is water and water changes. Water is different from place to place. They talk about like bagels being different. In different places and how they're better in New York, which as, uh, uh, I approve of, um, cause New York also the most delicious. But when you noticed that the water tastes different in different places, this is, it's identifiable to a lot of people. Some people don't notice it and some people really, really do. And it's something to be conscious of during your brewing. That depending on where you are, the water that you're adding is going to have different minerals. It's going to have different microbes. Sometimes you're going to have cleaner versus less clean one, or sometimes if you're looking up recipes, it'll direct you to use filtered water or, I mean, I've, I usually see filtered water, I guess in theory, somebody could ask you to use DIY water, but I don't know how you would want to do.
Evan:I I've seen through hers go and use distilled water and add their, add nutrients into amendment and other location. Yeah,
Alison:because I mean, Evan been just moved halfway across the country. For example, I'm sure the water has gotten very different and he's not going to be able to pro precisely replicate something that he made elsewhere just because the water is different. The nutrients he's getting are different. And. I mean, I guess if you got like exclusively bottled products from some other place, you could do it, but like bottled water varies because it's bottled in different parts across,
Evan:you know, I, I care a lot more about having the local terroir then using something, but I know water where I live is a lot of snow melt, that is stored in old mining tunnels. So it has a relatively high mineral content by no. Where I am. It's lower than two canyons over where there's a very high, I believe selenium content still safe to drink, but very high mineral content. Sure, but I don't, I don't live over there. I live here where it's much lower,
Alison:so don't get the water from over there. But in theory, if you were brewing over there, like, is there anything that you would want to look out
Evan:for? I don't know. I would, if I were brewing more, this is something I might end up doing, especially if I was using water with cider, you just have the cider. What I might do is, and this thing, anybody do request a water profile from your local guy.
Alison:Yeah. And I think this is one of the things where it's really nice to have a local brewing community and be able to talk to local brewers or your fellow local brewers, because just given how widely water varies throughout the country, or outside the country, if we've got any outside the country listeners or outside the U S listeners, then you would definitely have, have even more differences cause, I don't know, I guess, parts of Canada anyways, but this is why it's really nice to have a local brewing community that you can talk to and say, Hey, did you. See anything wrong with, or do you have any particular issues with the water? What's your, what's your flavor profile, like based off of the minerals here? Or do you have any issues with your yeast or particular nutrients that you've found that you need to add in order to get, some good fermentation or a good flavor profile given what's in your
Evan:water? Yeah. And depending on what's in your water, you may need to, To change. And I I'm looking at water content has been far from, my expertise.
Alison:Yeah. Something to keep on your mind, I mean, most places given. You have relatively decent water in your area of problem with that, couldn't do anything too nasty or anything to worry about too much, but if you're really trying to make something that's nuanced in a particular way, it's something to keep in mind and something to just be aware of.
Evan:Absolutely. But in the last episode, I think I mentioned this as well. You talked about rain dances and we talked a little bit about dancing. It's still comment, especially was maintained and revitalized by the movement and, in Judaism. But I believe I mentioned it, it's probably in last time showing us I'll put it in these ones as well. Did I tell you about the, Jewish folks on that? Every Japanese person? Yeah.
Alison:I think you have mentioned that actually.
Evan:So it's, it is water related and it's really fun. So I found out about it from a website called unseen Japan, and Twitter. But the story starts back in the 1950s at a kibbutz who just started a new way. And of course Israel then and now, and Israel's water network is its own incredible feat of engineering, because it's a single unified water network. So an improvement, any worse and improvement everywhere.
Alison:They also do. There's a lot of interesting things about Israel's water system that will probably bring up some other time. They do tons of desalination, and just really unique
Evan:technologies. Oh, absolutely. And because, and as a set, because it's unified and improvement anywhere on the network is an improvement everywhere on that. Yeah. But so the blood, you know, which two boots it was, but they dug a new well and they hired a, they commissioned somebody to write a song and make a dance for this celebration of having a new well so that you boots could thrive. And this became the song, my mind, which is, from a quote from, I believe Daniel like water spring forth from the rock or something like that. I don't remember the exact quote. Let's see, versus Isaiah,
Alison:um, instructions for the band,
Evan:ah, useful. Um, I'll send it to you. But so the, so anyone who's Jewish knows the song names. I'm almost certain it's. If you've ever done anything with Israeli folk music, it is my mind. Yeah. Which is as, as we, what
Alison:I have actually done this dance many
Evan:times. I mean, it's been awhile, but yes, I still remember probably remember it, muscle memory. But so this, these, it was popular. And of course now that almost everyone who's Jewish knows it it's still popular, but in the early sixties, Japan had a folk folk song and dance festival and somebody brought it to that. And again, popular. And it started being taught as a part of physical education classes in Japan and grew and grew in popularity there to the point where most Japanese people think it's a Japanese song of mostly chippers syllables. That sound roughly Japanese. And it's been used in Japanese advertisements and in video games and there's, and most famously in, which is how the, the author of the piece learned it's in one of the, one of the studio, Chipley movies.
Alison:I just sent you a, a video that we can answer the shallots that's about, uh, met song's introduction
Evan:into. Uh, it is, that is the one that I always go into Lincoln. I believe I liked last time. It's really interesting. And this is 10 and that's fine that that's exactly the website I've talked to you about exactly the video. I don't personally know the guy who wrote the piece, but I think I know people who know him. He's a true for Minnesota. I
Alison:mean, there's probably not the largest number of,
Evan:I mean, there are about 40,000 Jews in the twin cities.
Alison:Yeah.
Evan:No, not an insignificant community, but not large. So that's the tangent that staying in
Alison:twin cities?
Evan:I was more talking about the entire Japanese tangent. Oh yeah. Do you have anything else on water?
Alison:There's always more to say about what I guess the biggest thing is just look up your local area and find out more about what's going on coming
Evan:up. And you can buy testing kits that are not as expansive as the local water report, but for some things you may want to be accurate, you can get the biggest one is pH strips. Those are easy and you may want them, especially if you're doing beers, measuring the pH of your wort before you start fermenting. It is very common.
Alison:I mean, in general, if you're doing anything in the kitchen, that's going to have some finicky chemical reactions in there. It's good to check out what the pH of your water is. I mean, I like making. I occasionally make cheese. I'm not the most experienced cheesemaker. But we've talked about this before. It is, it is helpful to check the pH of your water for that. You add an acid and a lot of reactions just have to do with how much acid you have in there. So.
Evan:Something to keep an eye out. Yeah. I, I need to try my hand at cheesemaking. I want to do something Alpine style though. Aging might be a bit of an issue because you know, live on the side of a mountain.
Alison:But you did a great job with the yogurt,
Evan:the yogurt I've been, I've been, I keep doing the yogurt. I need to get some more milk. I'm almost out. The yogurt is very good. I keep making it. And it's so easy.
Alison:Don't try to phrase it though. It did not work well for me be something in there that needs to
Evan:be out of them. Yeah. I don't know. I want to, well, making ice cream and frozen yogurt requires churning to keep the consistency. Yeah.
Alison:Which I mean I did do, but it's
Evan:just not great. Yeah. So the last thing we have planned to talk about today's brew festivals to something I've heard a lot about, but haven't been able to do yet.
Alison:Wow.
Evan:I think I'm about to do one. When I slept to the home brewing store is 45 minute drive. I saw to get my, from my new fermenter. I saw a poster for the Utah Prue Fest and company. It's in November. So if we have any listeners in Utah and I hope I can convince some of the Jews in Utah, Matt to listen, uh, there is that, um, there's this competition. I'm still looking to see the exact categories. I can add things in and if anything, I've already brewed would count. But of course, this is almost all going to be. Locally made. So the water's going to be important and differences between a here in, on the mountain versus down valley and salt lake can be important, but there's a large number of, BJ CP styles, which is the governing body, one of the governing bodies, available. And so I can figure out what I can add. And it's in November. So I'm going to try and have at least one submission to this.
Alison:Well, let us know how it comes out. Cause it sounds really cool. And I mean, it sounds cool
Evan:and tasty. I hope so. I D my, my biggest concern is that there won't be any.
Alison:Well, no, uh,
Evan:no, it was just that there won't be a good, because it is a beer Fest, a beer focused festival that there will not be a good category for Mead or cider. Yeah.
Alison:You'll have to, why not? I mean, worst case you meet some new people.
Evan:What events they have going on, and we'll be paying attention to local health rates as things happen, because that is the world we live in, but to stay safe, but I'm just trying to submit things. The entries are due. It looks like, bottles must be dropped off by October 30th at. W, oh, no, sorry. Entries are available. You can drop them off October 30th through, November 14th. So beer festivals are a growing in popularity. I've never actually had the chance to go to one. I know there's big ones in Colorado in California, but I'm a little surprised that there is one in Utah. Yeah.
Alison:I did just look it up just now. There are lots of craft brewers. Craft beer, festivals here in North Carolina. I'm not seeing any, or I'm not really seeing much for non-beer things here either though.
Evan:Yeah. So sometimes they will, sometimes they won't as submission allow vessels, but a lot of the craft beer festivals are not so much home brewing, but are of your local craft breweries, which depending on why you have so many include large amount of cider I Minnesota did because there were like three. Side or places in the twin cities alone. Here, I don't know of any cider producers, in the states, but, it varies place to place. And those are fun. When I was in Portugal several years ago, we stumbled on the Lisbon craft beer festival. Very cool. That was fun. I still have a tiny, a half pint glass. That's really, really nice because it's like a half pint is a good amount for tasting.
Alison:that's a lot from tasting
Evan:even well. So I mean, it's a lot for tasting, so they were serving quarter and half pints. so you could, and you could various levels, but sometimes just the sip isn't enough to get it. But depending on what it is a half or quarter pint, to be enough to get some of the nuance of flavor. And I was walking everywhere, I wasn't driving in a country. I don't live in or speak the language, so I didn't need to be sober at all.
Alison:It's a good deal. Yeah. I am Googling one in my area and I can't find anything that's for homebrewers it's all for the big brewers.
Evan:Yeah. So if we find we'll let people know, but maybe your local Homebrew community knows about something that, is not widely published online. Yeah. Good reason to meet the locals.
Alison:Looking at my local Homebrew stories, anything online about,
Evan:there are two Homebrew stores in salt lake, which are both about the same distance from me. I've made it to one and I'm sure I'll go to the other. But, one of the thing I was, before I forget I was taught, I was at a potluck Shabbat with, some mutual friends of ours on somebody else who I've met through there was saying, oh, are you coming to the jews brews event said, why. Apparently there is a local through one through the Jewish community. There's a local beer brewing thing that they do every once in a while. so they are bro. It's going to be in a few weeks brewing. I don't remember what beer is the plan, but they've got some going, already drink the current batch and brew the next one. So I'm going to plan on going to that and it, hopefully it'll be fun. That sounds like.'cause my, my experience brewing beer is not that much though. I'd like to do more and we'll hopefully talk more. In-depth about beer at another point later point on this podcast as well. I, I think I can line up some, some interviews, cause we're hoping to have some of those soon in general.
Alison:But for context, I probably mentioned this before. Part of why I don't make beer in addition to wanting to keep everything Passover friendly. I just don't like beer. I genuinely don't like beer. I've tried lots of them. I haven't tried many, many beers because everybody says, don't think you'll like this one, as it turns out. I do not like that one either.
Evan:Yeah. There are definitely beers for it. Sometimes when people say that it gets surprised, I'm not doing to try and say, oh, you have to try this one. Cause you'll like it. But there are people, especially people who love bread, who don't understand how they don't like some of the beers that to me just tastes like liquid bread.
Alison:There's something about like the there's like the sourness and. I don't know. I, every once in a while I'll have a sour. That's okay. It is palatable. But it just, it's just not my thing.
Evan:No, that's perfectly fine. I'm not, I'm not going to say you should have to, you should try this because you must like beer or something. No people, you should like what you like. I. If people are unwilling to try something new, that's a different issue, but people have tried something, you know what they like, that's perfectly fine. It's a different thing. I, on the other hand have had approximately 923 different stock, different beers.
Alison:And you'll probably get that number much higher.
Evan:Yes. Now that, that is as of recording. Um, yes, I have, I have an app.
Alison:There's an app for
Evan:that. It's called it is called. It is called untapped and different tracking since 2015.
Alison:Well, if anybody remembers those old, app store commercials, there's an app for that. There's an app for that too. Got to always make outdated references.
Evan:Hi, I'm a Mac and I'm a PC. Can you read those parcels? Can you hear me now? I can hear you. This is applicable to our pre recording, issue. Yup.
Alison:I, uh, I don't know how this is going to come out. Um, once we actually released this, but I was, I did have a birthday recently and my siblings didn't get me an actual recording, like so big. Thank you to them for. But we'll see how the sound quality comes out.
Evan:Hopefully sounds good on this end. Great. Do you have anything else to talk about, about recent brews or any of today's other topics before we do it before the big party about, uh, because Jews are nerds finishing the book and starting it right over.
Alison:Yep. Well, I mean, Evan, with his, with his, Russia, Shauna bruise, you finish, you finish the batch and you just start right out. Just like, yeah. The carboy is empty time for another,
Evan:normally empty it just long enough to clean it.
Alison:Yeah. Sometimes you don't even clean it. Sometimes you just take a peek at the bottom and stuff.
Evan:It depends on what, on what I'm making between batches. Yeah. So my next batch is probably going to be my Belgian cider, which is very fun brew as well. Yeah.
Alison:Well, I will keep you updated on the date hunting one, because I think that, I think I'll probably do that next or close to next. And also I'd like to know. Something, maybe not quite like the pomegranate pomegranate need, but I'd like to make something that's similarly just like good for a cold winter's day type room. I think it's great. I really enjoyed
Evan:that. What'd you consider something like a spice cider?
Alison:Yeah. Yeah. I was thinking something like. Mold whining, maybe with like cherry in there.
Yeah.
Alison:I don't want them to like a little bit of partners, but mostly like dark fruit. That's not the right
Evan:term for it. There are no dark fruit is the right term. Well outright term. And you can also get more dark fruit notes based on what yeast. Yeah. So if you use and use some of the Belgian style yeasts at a colder temperature, you get more dark fruits. If you use the same use at a warmer temperature, you get tropical fruit.
Alison:Well, we've got Allison's closet temperature, so that's the temperature or getting with you.
Evan:So you probably did get more tropical fruit.
Alison:So, we'll see how this comes out first. We'll do this a lot. And the Ceylon, I think if I can get enough sealant, I'm going to do a fair amount of it. And I don't think it's going to be the easiest thing to find in
Evan:where I am. You mean you're not going to just buy.
Alison:That was very bad. It's incredible tunnel syndrome. Oh boy, that screw up
Evan:my hands. I can imagine. Sorry about
Alison:that. That was a regret. I should not have been pressing those by hand and, I'm going to get a juicer for next year.
Evan:Do you know what I mean? You're not to use method traditional.
Alison:No, no, we're getting into some of that. That's how this is going
Evan:down. Get a juicer CP to find a friend with a fruit press for
Alison:that, but never again. I did it. Handmade coach or stubborn online. I never,
Evan:again sounds right. Yeah,
Alison:but you've got a picture. I don't know if you want to admit,
Evan:I've got a bunch of the photos on the Instagram of the final of the final juice results.
Alison:No. Of the, of what the brew looks like right now.
Evan:Yes. That that'll probably go up with some photos of my current brew. Sweet. Which, which should be fun. And hopefully we'll see results from both of them. Soon. Fingers crossed. All right. With that, I think we should just say happy, fermenting,
Alison:happy fermenting. We need to
Evan:sign off. We need to sign off. I think that is the sign off at this point.
Alison:Happy fermenting. We need
Evan:a sign off.