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Home / Beer Books / True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn’s Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more.

You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a pl

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3 comments

  1. Jeni B "Pirate Jeni"
    12 of 12 people found the following review helpful
    4.0 out of 5 stars
    I just adore this book, June 26, 2013
    By 
    Jeni B “Pirate Jeni” (Albany, NY USA) –

    Amazon Verified Purchase(What’s this?)
    This review is from: True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home (Hardcover)

    I bought this book primarily to make soda since I already make kefir at home and as far as kombucha goes.. I just can’t with the SCOBY. It’s too… gelatinous for me.
    Anyway, the very first thing I did was to make the watermelon mint soda. WORTH IT. Oh My Gawd. I’m hooked.. some of these methods are too involved for me, like the sake, but I’m very interested in brewing mead and hard lemonade.

    My favorite bit about this book is that everything is small batches. You get to dip your toe into brewing without a huge investment. My first batch of soda was made in the recommended washed out two liter bottle. Less than a dollar for champagne yeast, a watermelon and some mint from my garden and I was all set to make the best soda ever in the world.

    Emma gives you a basic recipe/method for each thing to make.. a Master recipe, if you will. I’m already dreaming of the different kinds of soda I can make with this new information.

    I’m also looking forward to making hard cider as soon as it’s apple season.

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  2. 6 of 6 people found the following review helpful
    5.0 out of 5 stars
    Great book for the novice to intermediate brewer, July 7, 2013
    By 
    CLA

    Amazon Verified Purchase(What’s this?)
    This review is from: True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home (Hardcover)

    Wow. I’m really impressed with this book. Our family has had some experience in brewing beers, and are ready to expand into other fermented drinks. This books has something for everyone’s palate and experience level. So far we’ve tried two recipes- one for the watermelon mint soda and one for a mead. Both turned out better than expected! There are little interviews with folks in the industry at the start of each chapter, and I really appreciate the trouble shooting guides for each category. Easy to follow directions and tips on how to get creative once you understand the process.

    I’m looking forward to trying more recipes and sharing the joys of homemade brews with family and friends.

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  3. 23 of 31 people found the following review helpful
    2.0 out of 5 stars
    Too repetitive, has all been done before., June 29, 2013
    By 
    Geert Anthonis (Kaohsiung Taiwan) –
    (REAL NAME)
      

    Amazon Verified Purchase(What’s this?)
    This review is from: True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home (Hardcover)

    Don’t get me wrong this is probably a very good book if you are absolutely new to brewing anything. I bought it believing the premise that you could do it all with just a pot and a long handled spoon in the smallest of kitchens as it says on the inside cover. In fact that myth is shattered in the first chapter. The list of utensils one needs runs to the absurd. None is necessary you understand but it all makes everything so much easier. Well I have all the equipment and then some. It definitely does not fit in a small kitchen.

    Furthermore all the recipes, or at least all the ones I checked (about 50%), can be found somewhere online. So is all the other information in this book. It is also extremely repetitive. Every single recipe begins with the same step. Most recipes are copies of one another with only a few ingredients changed.

    To sum it up if you have made kefir of kombucha before, if you have brewed beer or made mead or any kind of fruit wine you basically don’t need this book. There is nothing remotely new in this book for you. If you live outside the US (and I guess Canada) you better know where you can get all the supplies because from experience I know half the limited resources mentioned in the book don’t ship overseas.

    What did I learn. That you can make soda by fermenting it instead of just adding the CO2. Interesting I grant you. As for sake well is boils down to all the arguments above.

    To sum it up. A very nice laid-out book. Well presented but this is for absolute novices. Anyone else would or should know everything that’s in there. And again any specialised website online will have much more useful information.

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