7-Day Ale
Quick Summary:
Sunday, Mix ingredients, Monday, shake and stir. Tuesday, Add cup of herbal tea, Wednesday, into another bottle pour. Thursday Put in plastic bottles, Friday Let it set. Saturday, refrigerate and drink.

  * 1 gallon of water
    * 1 pint of starter
    * 1/2 pound or a 1/2 cup of sugar plus some more for bottling
    * 1/2 cup of malt  flour
    * 1/2 teaspoon cream of tartar
    * A cup of water
    * a sprig or spoonful of an herb or herbs of your choice. (optional)
You will need:

    * Non-metallic saucepan
    * Wooden spoon
    * 7 or 8 plastic soda pop bottles with caps
    * Airlocks

(see Home Brewing Supplies below for sources for online ordering of home brewing supplies)
Day 1 Mix Ingredients
* Grind a cereal grain into flour, or you can use already made flour. To make your own flour, put grain into a blender and blend on high until it is ground into a flour.  Malted barley is the preferred grain, white wheat flour is the least desirable. You could use such things as oatmeal, brown rice or corn flakes. I use a mixed blend of different flours that includes malt flour. A store-bought flour that has the word "malt" in it would be good. If you don't have any malt flour available, you can substitute malt extract. Do not use self-rising flour.
* Put 1/2 cup of malt flour into 2 quarts of water in a non-metallic saucepan and bring to a boil, stirring continually with a wooden spoon, until the flour thickens. .
* Put the cream of tartar in another quart of cold water, stir and pour it into clean plastic bottle(s).
* Put the sugar in the fourth quart of water and boil it until it becomes a syrup[*]. I use candy sugar syrup in all my ales.Substitute 200 mls of sugar syrup for the half pound/half cup of sugar, if you use syrup. Also, you could substitute corn syrup or golden syrup. Let cool to luke warm.
* After it has cooled to luke warm, mix all these together and add the starter.
* Pour into clean, plastic soda-pop bottle(s). Containers should be tall and narrow rather than short and wide. Leave 1/4 of the space empty at top.
* Put airlocks on the bottles. This is a piece of plastic secured with a rubber band over the opening of the bottle so that gas can escape but bugs cannot get in.


* Keep in a warm room temperature.

Day 2 Re-oxygenate
* Re-oxygenate between 14-24 hours after starting by getting more air in. This can mean pouring the brew into another container and then pouring it back again, shaking or stirring the containers. This will slightly improve flavor by encouraging the yeast to produce more diacetyl, a buttery-tasting compound. If you miss this step it won't have any more serious consequences.

Day 3 Add gruit.
* A "gruit" in this sense is basically an herbal tea. Boil 1 cup of water and pour it over the herbs of one's choice, cover and let set 20 minutes or until lukewarm. Filter the leaves or whatever was used. An herbal tea bag is fine -- you may as well experiment to find something you like.  I use a stalk of ground ivy, also known as "alehoof", which was a classic flavoring added to ale before hops. It grows as a weed in many lawns.
(You could also start making your gruit on Day 1 by mixing the water and plant material, cover and leave with the fermenting liquid in the 90 degree (F) temp environment.)

Making Gruit Ale

Day 4 Secondary
* Pour or siphon into bottles which are tall and thin, leaving behind as much of the sediment at the bottom as possible.

Day 5 Bottle
* Siphon the liquid in the secondary bottles into clean plastic soda pop bottles, leaving about an inch of head space in each bottle. Add 2 teaspoons of sugar syrup to each pint (honey, golden syrup or corn syrup can be used). Secure each bottle with a plastic cap. Give it a light squeeze to make sure no air is going in or out.

Pour a cup of warm water into the leftover sediment.

Day 6 Wait

Start another batch using a pint of the leftover sediment and water from yesterday as a starter.

Day 7  When bottles are carbonated (feel inflexible when squeezed), refrigerate for a few hours and drink.
This bottle is not ready.This bottle can still be squeezed is not yet ready to drink.

Wild Fermentation by Sandor Katz. 
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods
Sacred and Herbal Healing Beers by Stephen Harr Buhner

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