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Copyright www.petespintpot.co.uk 2008. First published 17 October 2008, last updated 1 September 2010.
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ike most true Yorkshire folk I am quite thrifty (a word which too many outsiders mistakenly regard as a euphemism for “tight”), so when I’m making a beer or wine kit, I often produce another batch of my own stuff at the same time, I refer to this “piggy-back” brewing. These procedures can save both time and money (the cost of a packet of yeast & a bit of left-over beer!).
BEER
If, for example, I am making a kit & the fermentation is almost complete, I rack this beer into a clean, covered fermenting bin & leave for a week to “rest”, this allows some time for a lot of unwanted sediment to settle out before the bottling process, resulting in a lot less sludge in the bottom of the bottles. After this first racking the sludge left was previously discarded into my compost bin. Now I collect some of it, & most of the beer dregs, in a small sterile bottle. The bin can now be cleaned and used for a brew of my own, usually it is of a similar style to my kit as some manufacturers use different yeasts for beers & lagers etc. When the recovered yeast is added to the new brew fermentation starts very quickly as it is still quite active. After bottling the “rested” kit, any leftovers are put into the fermenter with my brew (this is why I sometimes end up with more beer than I started with!). This beer is then racked into a cleaned fermenter & left to rest for a week before bottling.
Some “piggy-back” beer recipes.
WINE & CIDER
My usual first step in wine kit making is to re-hydrate the yeast in about 50ml of slightly warm water (20-30°C), after 15 mins I double the volume by adding some fruit juice such as apple or orange, making sure the temperatures are similar as yeasts do not like sudden temperature changes. While the yeast is re-hydrating & multiplying, I can make my kit as normal, I can also make up my own wine or cider concoction(s) at the same time. When ready, the yeast can be divided more or less equally between the musts. Three or more lots can be made simultaneously but, to a simple soul like me, making two is at once is quite complicated enough.
Some “piggy-back” wine recipes.
Some “piggy-back” cider recipes.
Home (Brew) Economics Has Moved
