Disclaimer: Please note that these are my personal recipes and that they presuppose that you have a science background and some expertise in brewing lacto fermented beverages with a wild culture such as home made ginger beer, and beverages cultured with wild kefir, or a proprietary culture such as Grainfields from AGM Foods. As with all fermented products there are a number of potential health risks and the onus is on you to educate yourself on what they are. Do not use any herbs without the guidance of a herbalist. Also please note that I have devised my own way of fermenting lacto fermented beverages that suit my brewing room, ingredients, containers, lifestyle and the climatic conditions of the Gold Coast of South East Queensland, which is close to being subtropical at times. And please note that the recipes and guidelines on this page will change with time, so you may wish to check in periodically.
Warning: Do not ferment beverages in sealed containers as there is the risk of explosion and implosion which could cause serious injury. For more information on how to brew antioxidant rich beverages cultured with EM, I suggest that you do an Internet search for Vinny Pinto and read some of his articles and books.
FIRST RECIPE: FOR THOSE NEW TO BREWING
FOR EM EXTENSION
The EM culture that you buy will probably have been made with a recipe somewhat similar to this. This recipe allows you to extend that culture at a fraction of the cost of drinking the proprietary culture.
FOR EM EXTENSION
This recipe makes 3.8 litres, enough for 5x 750 ml beer bottles.
Please read the General Guidelines for Brewing at the bottom of the page. Some of the notes could be critical to the success of your brew.
Add a third of the water to a 5 litre brewing container. Dissolve in the blackstrap molasses and the barley malt extract, then mix in the EM and the rest of the water. Cover the container with a cloth held in place with an elastic band, or fit an airlock if you have had previous brewing experience. Stir once a day for 7 days. Once the pH has dropped to below pH3.9 (sometimes Vinny recommends pH 3.5), and this may take 7 days depending upon the brewing temperature (see General Guidelines for Brewing at the bottom of the page), then add the rice bran, dulse, rock dust and Celtic sea salt. It may help to dissolve the salt in a little water first. Stir once a day for a further 7 days.
After 14 days measured from day 1, it is time to bottle the EM extension. If you are familiar with making home brews or have brewed the EM extension in a container with a spigot then fit a hose to the spigot and decant the liquid with as little agitation as possible into PET bottles or glass beer bottles. If you have brewed your EM extension in a jar or a bucket then you need to find a way to decant the liquid without mixing in the scum and the sediment, and without agitating it and adding air. You may wish to skim off most of the scum with a spoon, and them gently pour the liquid into a food grade bucket, leaving the sediment behind. Another option is to siphon the brew with a piece of food grade plastic tube (available from home brew supplies or hardware shops.)
Caution: If you are storing your brew in plastic PET bottles then you can probably safely screw on a lid, as the bottle should be able to handle a buildup of gas pressure. If, however, you store your brew in glass bottles, then on no account should you cap the bottles as a buildup of gas pressure could explode the bottle, or a negative gas pressure likewise could implode the bottle, either way possibly causing serious injury.
at the time of writing these notes is to store my brew in a glass beer bottle
and to cover each bottle with a piece of unbleached calico (4 x 4 inches) held
in place with an elastic band. The problem with using a cork is that the cork
invariably pops and the brew foams over leaving a mess on the inside of the bottle,
where it may leave an environment conducive to the breeding of undesirable organisms.
I usually replace the calico with a cork after about four weeks. Ferment for a
total of about four weeks in the bottle before consuming. Most of the antioxidants
are to be found in the liquid and one generally does not consume the scum or the
sediment, though I have done so with no apparent problems.
A SECOND RECIPE: FOR INTERMEDIATE BREWERS
FOR EM JUICE
5 x 750 ml bottles = 3.8 litres.
On the seventh day simmer the lyci berries in filtered water for ten minutes, strain, add more water and simmer again, repeat twice. When the lyci tea is cool then add it to the brew. Add the rock dust and Celtic sea salt. It may help to dissolve the salt in a little water first. Make the volume up to 3.8 litres. The additional fruit juice in this brew means that it could take some months for all of the sugars to completely ferment. Also please not that the concentration of sugars in this recipe may be somewhat higher than what Vinny Pinto recommends. Stir daily.
Ferment for a total of 3 - 4 weeks in the brewing container before decanting the liquid to bottles. Please note once again, do not seal glass bottles with anything more than a cork pushed in lightly as their is a serious risk of explosion or implosion. Ferment in the bottle for another 4 weeks before consuming. Refrigerate before use.
A THIRD RECIPE: FOR ADVANCED BREWERS
FOR EM JUICE
5 x 750 ml bottles = 3.8 litres.
Make the volume up to 3.8 litres.
Choose a suitable brewing container. Dissolve the blackstrap molasses and the barley malt extract in the water then mix in the juice and the EM. Ferment for about 7 days, stirring once each day. Check pH.
On the seventh day simmer the lyci berries in filtered water for ten minutes, strain, add more water and simmer again, repeat twice. When the lyci tea is cool then add it to the brew. Steep the nettle leaf and the thistle leaf in 400 ml of boiling water. When cool, strain and add the tea to the brew.
Add the rest of the ingredients, dissolving the Celtic sea salt first in a little water. Make the volume up to 3.8 litres. Stir daily.
Ferment for about 10 - 12 weeks in the brewing container before decanting the liquid to bottles. Please note once again do not seal glass bottles with anything more than a cork pushed in lightly, as their is a serious risk of explosion or implosion. Ferment in the bottle for at least another 4 weeks before consuming. Refrigerate before use.
GENERAL GUIDELINES FOR BREWING EM
following notes have been gleaned from Vinny Pinto's book:
(Fermentation with Syntropic Antioxidative Microbes: An advanced guide to brewing EM fermented secondary products. By Vinny Pinto. Referred to as EM Brew Guide and available from http://www.scdworld.com).
"Efficient Microbes (EM)", "Xtra (EM)" and "Beneficial and Efficient Microbes (BEM)" are trademarks owned by Sustainable Community Development (SCD).
"Beneficial Microbes (BM)" and "BM Ecology" may be trademarked names belonging to Crown Biotech and Crown Organics in Australia.
Source of the above trademark information: http://www.eminfo.info/disclaimer.html
EM-1 is a trademark of EMRO.
http://www.eminfo.info/moreem1.html. See also: http://www.emrousa.com/
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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