Glad you think so!

This is definitely possible with basic equipment, I bottled mine from the keg itself afterwards but you could probably bottle straight from fermenter too as it's finished by that point

Unfortunately I can't quite say on that. I'd err on the side of caution and assume possibly not. Depends on the bread used!

Effectively it works like a standard siphon. Once the transfer begins and the siphon has started, the liquid will keep getting pulled. As the CO2 is replaced, the pressure on the siphon remains and so it will keep getting pulled from the fermenter.

Thank you!

Thank you! I didn't actually, I just assumed it was a taste difference, thanks for letting me know!

Thank you! So I use a floating dip tube where it fills from the top not the bottom, which means the bottom of the thick puree doesn't get kegged in.

I hope it turns out well!

The pressing down was more to identify when it's sort of ready, although that's VERY ineffective to tell, just what my grandad does :)

Never thought of that but actually yes that might be really nice!

I have tried making NEIPA with Kveik and it does work, Voss in particularly does!

@@NikitaVorontsov Wow 😳 thanks. 👏👏👏👏

Well I wouldn't say forever, but it definitely lasts a while. In my opinion fresher is better

0.5‰ is not alcohol

I will say be very careful with butterfly pea extract as it can become VERY astringent, otherwise good luck!

​@@NikitaVorontsov ah, thank you for the feedback on that! My goal is to make a beautiful purple sour/gose. Butterfly pea seems to be the only thing that can possibly turn it purple without adding food coloring. And I like butterfly pea with lemonade so I figured that would be a great gose. I'm possibly going to make a batch of butterfly pea tea and then add that during secondary fermentation. Any additional thoughts on this? If I'm making about a 13 liter batch (3.5 gallons) what would you suggest for adding the tea? Would secondary be a good place? How much would you add so its not so astringent to the final brew?

Glad it was helpful!

Thank you!

I wish I knew, life just gets in the way now unfortunately, no time, space, or the money to brew at the moment!

Amazing!

and a huge process to make it... i always wondered why in shops here it was quite expensive. Now i see

Please let me know how it turns out!

I'm so glad it came out well, thank you!

Yea and no, most commercial brands are just a type of molasses with flavouring. Typically the black colour would come from very roasted black bread

Glad it came out okay! Bready is good :)

Thank you

And I'd probably have used more in hindsight, strawberries have virtually no sugar in them and so don't impart much of a flavour at all!

This explains the lack of reaction in my brew lmao

@@majestic._ You may need to look for imported raisins or actually use yeasts.

@@majestic._ Even fresh grapes from Peru got treated with sulphites. You need other sources of yeasts.

@@Vlad_the_Impaler there's some evidence of fermentation but next time I'll just use yeast and skip the guesswork

@@majestic._ sulfites do not kill yeasts completely, but damage them and can affect their growth, aka fermentation process, depending on their resistance to them. Recepie is historicaly accurate, but for that to work you probably need to find proper organic raisins.

It's a good question, rye is preferred as it's more traditional but I do wonder if maybe you'd get something similar using some kind of dark, brown bread, and similarly toast it for a while to get it nice and charred.

The bread acts like when you put malt, wheat etc into beer for fermentation, it has natural sugars as well as provides the taste.

I haven't used it for the past year just haven't gotten round to brewing sadly, but otherwise i've been really enjoying it. Pros: Easy to clean (VERY easy to clean), very modular, add what you need, remove what you need. Keeping temperature is very easy with the lid on. Cons: Quite heavy, so moving around can be a pain. Can be a bit leaky around the fittings after taking them off (Not during brewing), but that's just part of the cleanup process.

@@NikitaVorontsov Thanks Im sorely tempted but its a big investment