Basil Archives - Build The Bottle https://www.buildthebottle.com/tag/basil/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Mon, 03 Aug 2020 15:11:02 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Basil Archives - Build The Bottle https://www.buildthebottle.com/tag/basil/ 32 32 218777377 Nectarine Peach Basil Kombucha Recipe D.I.Y. https://www.buildthebottle.com/2020/08/03/nectarine-peach-basil-kombucha-recipe/ https://www.buildthebottle.com/2020/08/03/nectarine-peach-basil-kombucha-recipe/#respond Mon, 03 Aug 2020 15:10:57 +0000 https://www.buildthebottle.com/?p=7436 Nectarine Peach Basil Kombucha Recipe D.I.Y.Nectarine Peach Basil Kombucha Recipe D.I.Y. ok this is for some real summer fun and I am sure that is what you want to have!+

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Nectarine Peach Basil Kombucha Recipe

Hey Guys and Gals, are you Looking for an awesome Loquat Cayenne Kombucha Recipe? Well you now have no reason to look any farther. This is the recipe of the party!

Ingredients

  • 2 cups of kombucha
  • 2 tablespoons of nectarine/peach juice
  • 1/2 teaspoon of basil

Directions-Bottling

  1. Combined all your ingredients into your bottle and close make sure to leave a little space.
  2. When you are going to use multiple bottles, pour kombucha-Scoby from base recipe and the recipe into a large bowl mix then divide into bottles.
  3. Now follow the directions second fermentation – leave to ferment as outlined for 1-3 days.(You will not be do doing the measurements as in adding fruit you have sugar to scoby.)
  4. You may filter and bottle at this point,
  5. Place back in to fridge to prevent farther fermentation and of course served chilled.

Congratulations You Have Completed Making this Awesome Nectarine Peach Basil Kombucha Recipe!

Just a reminder you need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of All Things Alcohol

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Steve Buissinne from Pixabay

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]]> https://www.buildthebottle.com/2020/08/03/nectarine-peach-basil-kombucha-recipe/feed/ 0 7436 Basil Mead Recipe D.I.Y. https://www.buildthebottle.com/2020/06/26/basil-mead-recipe/ https://www.buildthebottle.com/2020/06/26/basil-mead-recipe/#respond Fri, 26 Jun 2020 22:07:01 +0000 http://www.buildthebottle.com/?p=6247 Basil Mead Recipe D.I.Y.Basil Mead Recipe D.I.Y. Capture the moment capture the day watch as all the people say wow and hooray!

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Basil Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Basil Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

  • 2-3 pounds of honey
  • 3-4 cups of basil
  • 1 gallons spring water
Step 2
  • Lalvin D-47 or EC-1118

Directions

Step 1

Heat up the honey by placing into a pot of hot water that’s off the flame when it’s liquefied a little pour into carboy add water let cool stir all together.

Combined all the ingredients in step 1 into your primary container.

Step 2
  • yeast

Wait till the mead has cooled.

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Basil Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Basil Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Security from Pixabay

The post Basil Mead Recipe D.I.Y. appeared first on Build The Bottle.

]]> https://www.buildthebottle.com/2020/06/26/basil-mead-recipe/feed/ 0 6247 Basil Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/06/14/basil-wine-recipe/ https://www.buildthebottle.com/2020/06/14/basil-wine-recipe/#respond Sun, 14 Jun 2020 14:58:56 +0000 http://www.buildthebottle.com/?p=5953 Basil Wine Recipe D.I.Y.Basil Wine Recipe D.I.Y. Hum think basil should just be a spice well this wine will surely open your eyes wide!

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Basil Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Basil Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Basil Wine Recipe’s in the world.

Ingredients

Step 1
  • 6 cups loose packed fresh holy basil leaves
  • 2 lbs sugar (add enough sugar to bring sg to 1.090)
  • 2 teaspoon tartaric acid
  • 1 teaspoon yeast nutrient
  • 1 crushed campden tab
  • 1/16 teaspoon tannin
  • 16 cups of water
Step 2
  • wine yeast and 1 tsp nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Boil your water.

Bring 2 qt water to a boil. Remove from heat, add herbs and stir. Cover and allow to steep 2 hours.

Strain into your primary.

Bring 2 cups of water to a boil then dissolve the 2 lbs sugar and let cool.

Add the dissolved sugar to the basil and add remaining ingredients except the yeast.

Cover primary and set aside to cool. When room temperature, add all ingredients except yeast.

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

What To Read

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ulrike Leone from Pixabay

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