4:53 Extraction method. 60g hops + 240ml 65% ABV ethanol. Steep 24-48 hours. Yield 180ml extract. 6:53 0.5ml extract per 330ml soda water. 7:41 If using 40% vodka, add 1/4 tsp sodium bicarbonate per 240ml of vodka. Should be about pH 9. 9:42 Making hop water with extract.
Eu tentei fazer essa receia que passou, o extrato ficou muito cheiroso, deixou a cozinha toda cheirando lúpulo, mas na hora de tomar com a água gaseificada não senti gosto nenhum. Usei Lúpulo Saaz, vou tentar com Amarillo na próxima vez. Experimentei o extrato sem diluir, fica muito gostoso, mas misturado na água não deu gosto hahaha
Looking forward to trying this! Look into Water Kefir grains. I ferment on my countertop for 24 hours in a quart jar in a water & sugar solution, transfer liquid to a new quart glass jar with lid and throw in maybe 5 or 6 hop pellets. After 24 hours, strain through a fabric lined funnel to an empty plastic liter bottle with cap and let sit for another 24 hours on the counter. Becomes very lightly carbonated and becomes less sweet with time in the fridge and has a wonderful hop flavor. Once my kefir grains grow enough and can be divided, I will be starting 2 batches so I never have to wait to drink my hop water. Also, I can play with different hop combinations and flavors such as fruit and citrus peels that way.
I just made some hop water using this method, following exactly, but with Citra Hops. I had to add some more Everclear to push the liquid out of the extraction vessel, but it worked out perfectly and got about 180 ml of extract. It is quite potent...my first taste was at 1/2 ml in 12-ish oz of iced carbonated water and I suspect I'll prefer to dose it at 1/4 ml-- should still have plenty of hop. I also added a packet of True Lemon which has citric acid, lemon oil and juice in crystallized form. Delicious!!!!!!! Gave it a nice balanced taste. I may still try to make it the way some beer brewers are by whirlpooling/dry hopping warm water and pitching yeast, fermenting for a few days and then kegging it in batch quantity, but for now, this is awesome. Thank you AOD!😁
I made hop water and was adding it to my other drinks that I make and this is even better. I can just make my topo Chico seltzer and ad a ml to it to make hop water or add a ml to my cider without dry hopping for those who dont like hops.
Hi again Darcy , I’m here to report back on my hop extract via maceration. Results were fantastic, a little more bitter than I expected, but pretty great. 2oz palisade hops from Yakima chief, 290ml of 65% food grade alcohol, macerated in fridge for 2 weeks. (I live near the equator, so room temp is quite high) Squeeze through cheese cloth, and then filter with an aeropress (you can use other coffee paper, but I use aeropress because, smaller paper = less loses) Final yield aprox 175ml. .5ml of hop extract, with 8-10ml of sugar syrup (I use a homemade pear caramel syrup) , top with 10oz soda, delicious, I might add some lactic acid next.
@@Artofdrink thank you ! And yes, I’m happy to share my results, as you took your time to reply to my comments so I should return the favor and post my results for those who would like to try in the future!!! Next up, I’m going to make juniper extract !
@cty121 Just curious on a few things: - why did you use 290ml vs 240ml - why did you wait 2 weeks instead of 48 hrs - was your hop/alcohol solution really thick? (I did 240ml/60g and it is thick - almost concerned that I won't get anyyout of it level of thickness) I am only macerating it (like you said you did) and plan to gently press it with my aero press. Any tips would be appreciated!!
@@Drgteye yea because it’s really thick, so I decided to add a tad more alcohol. I did 2 weeks, as I believe maceration was not as effective as percolation? I think in one of Darcy old vids he did mention something abt longer time to macerate compared to percolation. As for final, I’ll suggest using a nut milk bag, and glove, to squeeze it through, don’t worry, it’s gonna be all right, all the alcohol is soaked up by the hops, after the maceration, just transfer the thick mixture into a nut milk bag, and squeeze it, it feels like a sponge, and you’ll see all the alcohol coming out, instead of aeropress, i just filter the final liquid with a coffee filter so it’s clearer. I think it might be a pain to squeeze the hops and alcohol through an aeropress, might have lesser yield that way.
Great Video Darcy! This will be next up on my list of things for the bar. The dropping funnel method has been a game changer for the quality and variations of flavors I've been able to make. I always look forward to your new videos!
I have all the kegging equipment, but I'm probably going to use this anyway, it's always hard to know when to pull the hops to not over extract and getting in and out of the keg can be messy.
Hey Darcy! Absolutely love your content. I really appreciate you sharing the science behind what makes things work! Question - I plan on making hop extract using vodka, sodium bicarbonate, and citra hops. Since I don't have a percolator, I would like to macerate it and press with an aero press. I saw another comment about keeping this in the fridge and waiting a month due to high room temperature. If I have 63-72° temps, do I need to wait that long, or can I do the 48 hr timeframe before pressing? TIA
I made a hop fig soda once. I made a fig syrup and I boiled some hops with 2 additions of hops. This looks like a great way to make it, but I like the different flavors that the additions add. Do we think I could do it this way, but with the boiled hops, too?
i posted a link to a hops study but it was autoremoved. *S. Cocuzza, S. Gmeinwieser, K. Helmschrott, F. Peifer and M. Zarnkow: How alcohol content in dry-hopped beer affects final beer composition - a model study, BrewingScience, 75 (May/June 2022), pp. 44-53 (DOI: 10.23763/BrSc22-06cocuzza)
Hi, do you need to cover the top of the funnel over the 24-48 hour masceration to avoid any evaporation? Not sure if the alcohol will evaporate? And, I suppose I can use everclear if I just dilute it down to 65%? Also, I may have missed it in the video, but does the extract add flavor (perhaps some bitterness) as well as the aroma? Really love some strong IPAs so I suppose I can add more extract for that stronger taste. Thanks in advance
Typically I do, some of the alcohol will evaporate. And yes, you can just dilute Everclear, and that works well. And typically to get hops to be bitter you need to boil them, though in this recipe there is some subtle bitterness.
Awesome video, I'm definitely going to try this too. Btw, would these extracts also work while brewing beer? It would be something purists would absolutely refrain from using, but brewing with a variety of liquid malt extracts paired with a range of hop extracts would allow for creating a wide spectrum of beer flavors relatively efficiently.
Hey Darcy! LOVE the video! Going to make this VERY soon! Since the solvent is being absorbed at a higher ratio than usual, would you recommend pressing the hop mixture for a better yield? I don’t yet have a percolator, so I’m thinking of doing a regular masceration. Is there any reason I shouldn’t pour the mixture through a coffee filter, then lightly press the solvent out of the hops? Thanks!!!
Thanks, glad you like the content. You can press the hops but it will make things a bit cloudy. With a percolator one of the techniques is to pour water in the top and let it push out the remaining alcohol, typically you'd know how much alcohol was "stuck" so you'd just collect that amount. And a coffee filter might be slow, so let it sit overnight if that is the case.
Hey couple of quick questions: 1) Do you recommend using a little ascorbic acid in order to prevent oxidation? 2) Instead of a this percolator, do you think I can just use my Aeropress to get the extract (after macerating for 24 hrs)
Hello, Darcy. I have a question for you. If i put a can with alcohol and herbs in souce vide for a few hours, does it helps to do extraction faster? If compare two extraction method, does temperature destroy some aroma?
Temperature can destroy some hop aroma, but it happens closer to the boiling point, so I'm not sure about sous vide temperatures. Just remember that alcohol boils around 78°C so you need to stay in the 60s if not the 50s and depending on the type of bad you use, you might want to test that it doesn't dissolve it. Cheers
Great video, thanks for putting it together! Quick question on draining at the end of the 24-48 hours - at 5:42 you said "you can start draining it out and add the remaining alcohol". What remaining alcohol is this? Do you add it to the dropping funnel to pass through the hops or directly to the hop extract?
Hi, just to clarify, carbonated water is more acidic not basic. pH drops when adding CO2. How long does a bottle of extract last? Hop oils do oxidize over time and with exposure to oxygen, so curious if these extracts deteriorate over time.
Hey, great video, thanks for sharing your knowledge! :) Did you soak the hops in the water/alcohol before putting them in the percolator? If so, is it included in this 240 ml 65% (I guess it is beacuse we get 180 ml extract + 60 ml used for soaking). You say that you can't extract more with propylene glycol. I've been wondering... if the percolator and the dish below it, where the extract dribble out, were a single container, without access to the air outside and if the bottom part had some kind of slot where you could pump out the air, basically creating a underpressure in the lower part of the container. The propylene glycol will be pushed harder and should drop faster. Or you could, instead of making an underpessure in the lower part of the container, make a higher pressure in the upper part by pumping in the air. Is it too complicated? :D
I do pre-moisten the hops, just like the other extracts. And yes, pressure would be useful, but never pressurize glass unless it is specifically designed for that purpose, and most lab glassware isn't designed for that. You could probably use sanitary fittings and stainless steel tube, but honestly, alcohol is a much better solvent and doesn't require re-inventing the wheel.
@@Artofdrink So whole leaf hops take up way too much volume. I couldn't even fit 30 grams in a 500 ml cylinder, so I went with pellets. Pre-soaked the powder with 50 ml of vodka. I ended up with bubbles coming up in the funnel when I put in the vodka. Only ended up with about 75 to 100 ml of extract. Should I have tamped down a bit more? I was afraid to pack to tight. What would be the result if I added an additional 100 ml of vodka?
Great Video! I've tried making some hop water using commercially available hop oil extracts. Most of them use the base propylene glycol. However, I'm not getting a strong flavour. Its barely noticeable. I basically added 30-90 g/hl of extract to water, some lactic acid to bring down the pH and then carbonate it with a sodastream. Do you have any suggestions as to why it may not have worked and what I can do to bring out the flavours?
I can confirm that after a year of sitting in amber dropper bottle, the hop concentrate got a pretty unpleasant “funk” in my opinion. I suspect it was primarily oxidization. Shame on me for not getting through it quicker than that! The bottles did have a resinous material collected that the bottom (which dissolved pretty well with some 190 proof alcohol). Do you think I could preserve the freshness longer, by keeping the bottles refrigerated, or would that promote the resin flocculation I experienced?
Ya, even a properly bottled beer will go funky. Hops just have a moderate shelf-life no matter what you do. The trick is to keep them away from oxygen, so you can try 100 mg/L of ascorbic acid (Vitamin C) as it scavenges oxygen and may help.
It is unlikely to skunk as isohumulone, which is formed when you boil hops, requires a sulphur compound from protein (usually from malt) to form when exposed to sunlight. It is always a good idea to use amber glass or store these extracts away from sunlight and heat. Cheers
I've seen a couple hop water recipes use yeast to bring out the fruit flavors. How can we use your method to include some yeast? Hooked on your channel!
This is amazing!! I'm curious, is the ethanol being used denatured alcohol? If not do you have a suggestion for how to source 65% ethanol or would everclear (60% alcohol) work for this application?
@@Artofdrink good point hah. When I was reading up on denatured alcohol it said it could be used for extraction, but also it's not safe for consumption so I guess non-culinary extractions? Back to my other question - do you have a suggestion for how to source 65% ethanol and would 60% everclear work for this application? Thanks! Trying to make my own tincture for dry Jan.
Hi Darcy, i've just received some 1oz & 2oz samples of hops from yakima chief ! so i'm interested in trying to make my first hop water, will it be alright if i do a maceration instead of a percolation? i do not have access to a percolator. Secondly, will it be better to cold infuse or room temp infuse? ( i live near the equator, so room temp is around 25c) . thank you very much, love your content
@@Artofdrinkthanks again Darcy, I just soaked 2oz of Palisade hops from Yakima chief in 240ml of 65% abv alcohol in a jar, leaving it in the fridge for abt 10 days, will report back later. 🫡
@@Artofdrink I tried it and it worked great! I even separated the drip at different applied pressures, and there was no discernible differences except at the end when applying MAX pressure. Like leaning very hard on the plunger. That changed the flavor profile and made it too bitter. Otherwise, highly recommended for anyone that might not have the chemistry equipment.
Hi I tried this with lupomax citra hops and everclear for 24 hours. All I got was a very bitter extract with little to no hop flavor. I bought the same set up you have on video and would like some advice. Is everclear to high of proof? Did I use wrong type of hops? Wife and I love hop water but this didn’t taste great and would love any help you could give. Thank you!
I'm confused as to why you would say that seltzers are basic. Carbonated water is acidic due to the CO2's conversion to carbonic acid so it ends up 3-4 ph.
There is no way carbonated water gets to a pH of 4, at best it is around a pH of 6. The carbonate salts in most natural seltzers make it basic/alkaline.
I like malt, i like wheat, i like hops i dont love the directions that yeast fermentation brings it in if im going to be drinking it. Hmmm How do you make malt extract?
To make malt extract you need to malt seed barley, then gently cook it at a low temperature in water and then you need to vacuum distill off the water so you have the malt extract (malt sugar) left behind. Basically, you buy malt extract because the equipment is too expensive for most people.
May I add that what ever alcohol you use, make sure it is food grade!! You get cheaper lab grade cleaning ethanol that might contain methanol that will kill you! What sand are you using? Is it sterile?
4:53 Extraction method. 60g hops + 240ml 65% ABV ethanol. Steep 24-48 hours. Yield 180ml extract.
6:53 0.5ml extract per 330ml soda water.
7:41 If using 40% vodka, add 1/4 tsp sodium bicarbonate per 240ml of vodka. Should be about pH 9.
9:42 Making hop water with extract.
Eu tentei fazer essa receia que passou, o extrato ficou muito cheiroso, deixou a cozinha toda cheirando lúpulo, mas na hora de tomar com a água gaseificada não senti gosto nenhum. Usei Lúpulo Saaz, vou tentar com Amarillo na próxima vez. Experimentei o extrato sem diluir, fica muito gostoso, mas misturado na água não deu gosto hahaha
This must be the Philosopher's stone. It can turn cheap beer into tasty beer. 😍😍😍🤤🤤🤤
Looking forward to trying this! Look into Water Kefir grains. I ferment on my countertop for 24 hours in a quart jar in a water & sugar solution, transfer liquid to a new quart glass jar with lid and throw in maybe 5 or 6 hop pellets. After 24 hours, strain through a fabric lined funnel to an empty plastic liter bottle with cap and let sit for another 24 hours on the counter. Becomes very lightly carbonated and becomes less sweet with time in the fridge and has a wonderful hop flavor. Once my kefir grains grow enough and can be divided, I will be starting 2 batches so I never have to wait to drink my hop water. Also, I can play with different hop combinations and flavors such as fruit and citrus peels that way.
I just made some hop water using this method, following exactly, but with Citra Hops. I had to add some more Everclear to push the liquid out of the extraction vessel, but it worked out perfectly and got about 180 ml of extract. It is quite potent...my first taste was at 1/2 ml in 12-ish oz of iced carbonated water and I suspect I'll prefer to dose it at 1/4 ml-- should still have plenty of hop. I also added a packet of True Lemon which has citric acid, lemon oil and juice in crystallized form. Delicious!!!!!!! Gave it a nice balanced taste. I may still try to make it the way some beer brewers are by whirlpooling/dry hopping warm water and pitching yeast, fermenting for a few days and then kegging it in batch quantity, but for now, this is awesome. Thank you AOD!😁
I made hop water and was adding it to my other drinks that I make and this is even better. I can just make my topo Chico seltzer and ad a ml to it to make hop water or add a ml to my cider without dry hopping for those who dont like hops.
Hi again Darcy , I’m here to report back on my hop extract via maceration.
Results were fantastic, a little more bitter than I expected, but pretty great.
2oz palisade hops from Yakima chief, 290ml of 65% food grade alcohol, macerated in fridge for 2 weeks. (I live near the equator, so room temp is quite high)
Squeeze through cheese cloth, and then filter with an aeropress (you can use other coffee paper, but I use aeropress because, smaller paper = less loses)
Final yield aprox 175ml.
.5ml of hop extract, with 8-10ml of sugar syrup (I use a homemade pear caramel syrup) , top with 10oz soda, delicious, I might add some lactic acid next.
Awesome, I'm glad you made it work and shared your info to help someone else who might be looking to do the same. Cheers
@@Artofdrink thank you ! And yes, I’m happy to share my results, as you took your time to reply to my comments so I should return the favor and post my results for those who would like to try in the future!!! Next up, I’m going to make juniper extract !
@cty121 Just curious on a few things:
- why did you use 290ml vs 240ml
- why did you wait 2 weeks instead of 48 hrs
- was your hop/alcohol solution really thick? (I did 240ml/60g and it is thick - almost concerned that I won't get anyyout of it level of thickness)
I am only macerating it (like you said you did) and plan to gently press it with my aero press.
Any tips would be appreciated!!
@@Drgteye yea because it’s really thick, so I decided to add a tad more alcohol.
I did 2 weeks, as I believe maceration was not as effective as percolation? I think in one of Darcy old vids he did mention something abt longer time to macerate compared to percolation.
As for final, I’ll suggest using a nut milk bag, and glove, to squeeze it through, don’t worry, it’s gonna be all right, all the alcohol is soaked up by the hops, after the maceration, just transfer the thick mixture into a nut milk bag, and squeeze it, it feels like a sponge, and you’ll see all the alcohol coming out, instead of aeropress, i just filter the final liquid with a coffee filter so it’s clearer.
I think it might be a pain to squeeze the hops and alcohol through an aeropress, might have lesser yield that way.
Great Video Darcy! This will be next up on my list of things for the bar. The dropping funnel method has been a game changer for the quality and variations of flavors I've been able to make. I always look forward to your new videos!
Awesome, glad you've embraced the dropping funnel method, it really does make things easier. Cheers
oh finally, a hop extract method that isn't just maltless beer.
I have all the kegging equipment, but I'm probably going to use this anyway, it's always hard to know when to pull the hops to not over extract and getting in and out of the keg can be messy.
Hey Darcy! Absolutely love your content. I really appreciate you sharing the science behind what makes things work!
Question - I plan on making hop extract using vodka, sodium bicarbonate, and citra hops. Since I don't have a percolator, I would like to macerate it and press with an aero press. I saw another comment about keeping this in the fridge and waiting a month due to high room temperature. If I have 63-72° temps, do I need to wait that long, or can I do the 48 hr timeframe before pressing? TIA
Thanks! This will help my creations a ton!
Thank you!
I’ve been waiting for a video on this. Thank you!
I made a hop fig soda once. I made a fig syrup and I boiled some hops with 2 additions of hops. This looks like a great way to make it, but I like the different flavors that the additions add. Do we think I could do it this way, but with the boiled hops, too?
I think the closest I have come to this is Malta Gallo...the Guatemala version of Malta soft drinks.
i posted a link to a hops study but it was autoremoved.
*S. Cocuzza, S. Gmeinwieser, K. Helmschrott, F. Peifer and M. Zarnkow: How alcohol content in dry-hopped beer affects final beer composition - a model study, BrewingScience, 75 (May/June 2022), pp. 44-53 (DOI: 10.23763/BrSc22-06cocuzza)
Hi, do you need to cover the top of the funnel over the 24-48 hour masceration to avoid any evaporation? Not sure if the alcohol will evaporate? And, I suppose I can use everclear if I just dilute it down to 65%?
Also, I may have missed it in the video, but does the extract add flavor (perhaps some bitterness) as well as the aroma? Really love some strong IPAs so I suppose I can add more extract for that stronger taste. Thanks in advance
Typically I do, some of the alcohol will evaporate. And yes, you can just dilute Everclear, and that works well. And typically to get hops to be bitter you need to boil them, though in this recipe there is some subtle bitterness.
Thanks for the reply. Looking forward to doing it. It seems the funnel is on back order, but plan to go that route when available.
Awesome Video! Where can you source specifically 65% alcohol?
Awesome video, I'm definitely going to try this too.
Btw, would these extracts also work while brewing beer? It would be something purists would absolutely refrain from using, but brewing with a variety of liquid malt extracts paired with a range of hop extracts would allow for creating a wide spectrum of beer flavors relatively efficiently.
Thanks and yes extracts work just fine in brewing if you want to add a particular flavour.
Just opened the valve after 48 hrs. Any guess why the extract would be milky/cloudy? I washed the heck out of the sand?, so i don’t think it’s silt.
Hey Darcy! LOVE the video! Going to make this VERY soon! Since the solvent is being absorbed at a higher ratio than usual, would you recommend pressing the hop mixture for a better yield? I don’t yet have a percolator, so I’m thinking of doing a regular masceration. Is there any reason I shouldn’t pour the mixture through a coffee filter, then lightly press the solvent out of the hops?
Thanks!!!
Thanks, glad you like the content. You can press the hops but it will make things a bit cloudy. With a percolator one of the techniques is to pour water in the top and let it push out the remaining alcohol, typically you'd know how much alcohol was "stuck" so you'd just collect that amount. And a coffee filter might be slow, so let it sit overnight if that is the case.
@@Artofdrink thanks! I’m not a patreon subscriber yet, but I’m a huge fan of your phosphate. Keep it up!
Hey, awesome way to do hopwater. How long will the extract be good to use? Cheers
Hey couple of quick questions:
1) Do you recommend using a little ascorbic acid in order to prevent oxidation?
2) Instead of a this percolator, do you think I can just use my Aeropress to get the extract (after macerating for 24 hrs)
Hello, Darcy. I have a question for you. If i put a can with alcohol and herbs in souce vide for a few hours, does it helps to do extraction faster? If compare two extraction method, does temperature destroy some aroma?
Temperature can destroy some hop aroma, but it happens closer to the boiling point, so I'm not sure about sous vide temperatures. Just remember that alcohol boils around 78°C so you need to stay in the 60s if not the 50s and depending on the type of bad you use, you might want to test that it doesn't dissolve it. Cheers
Great video, thanks for putting it together! Quick question on draining at the end of the 24-48 hours - at 5:42 you said "you can start draining it out and add the remaining alcohol". What remaining alcohol is this? Do you add it to the dropping funnel to pass through the hops or directly to the hop extract?
Pass any extra alcohol through the dropping funnel. It just helps capture all the flavour compounds.
Thank you for this!
Hi, just to clarify, carbonated water is more acidic not basic. pH drops when adding CO2. How long does a bottle of extract last? Hop oils do oxidize over time and with exposure to oxygen, so curious if these extracts deteriorate over time.
Hey, great video, thanks for sharing your knowledge! :)
Did you soak the hops in the water/alcohol before putting them in the percolator? If so, is it included in this 240 ml 65% (I guess it is beacuse we get 180 ml extract + 60 ml used for soaking).
You say that you can't extract more with propylene glycol. I've been wondering... if the percolator and the dish below it, where the extract dribble out, were a single container, without access to the air outside and if the bottom part had some kind of slot where you could pump out the air, basically creating a underpressure in the lower part of the container. The propylene glycol will be pushed harder and should drop faster. Or you could, instead of making an underpessure in the lower part of the container, make a higher pressure in the upper part by pumping in the air. Is it too complicated? :D
I do pre-moisten the hops, just like the other extracts. And yes, pressure would be useful, but never pressurize glass unless it is specifically designed for that purpose, and most lab glassware isn't designed for that. You could probably use sanitary fittings and stainless steel tube, but honestly, alcohol is a much better solvent and doesn't require re-inventing the wheel.
Great video! Going it and subscribing, well done and cheers!
This is a great video as was the one on herbal extracts. Thanks. Could you do this using whole leaf hops without grinding down to a powder?
Most likely it would be fine.
@@Artofdrink So whole leaf hops take up way too much volume. I couldn't even fit 30 grams in a 500 ml cylinder, so I went with pellets. Pre-soaked the powder with 50 ml of vodka. I ended up with bubbles coming up in the funnel when I put in the vodka. Only ended up with about 75 to 100 ml of extract. Should I have tamped down a bit more? I was afraid to pack to tight. What would be the result if I added an additional 100 ml of vodka?
Thanks for the helpful info! Now, would you suggest the magnesium carbonate method with the hops to draw out more from the slurry?
It won't necessarily draw out more, but it will make it more stable.
ok...can i synthesize a fermentor full of Coors light by using hop water and vodka?
Great Video! I've tried making some hop water using commercially available hop oil extracts. Most of them use the base propylene glycol. However, I'm not getting a strong flavour. Its barely noticeable. I basically added 30-90 g/hl of extract to water, some lactic acid to bring down the pH and then carbonate it with a sodastream. Do you have any suggestions as to why it may not have worked and what I can do to bring out the flavours?
Use fresh hops and make an extract, works way better than PG extracts.
I can confirm that after a year of sitting in amber dropper bottle, the hop concentrate got a pretty unpleasant “funk” in my opinion. I suspect it was primarily oxidization. Shame on me for not getting through it quicker than that! The bottles did have a resinous material collected that the bottom (which dissolved pretty well with some 190 proof alcohol). Do you think I could preserve the freshness longer, by keeping the bottles refrigerated, or would that promote the resin flocculation I experienced?
Ya, even a properly bottled beer will go funky. Hops just have a moderate shelf-life no matter what you do. The trick is to keep them away from oxygen, so you can try 100 mg/L of ascorbic acid (Vitamin C) as it scavenges oxygen and may help.
Does it ‘skunk’ over time? If so, would amber glass help?
It is unlikely to skunk as isohumulone, which is formed when you boil hops, requires a sulphur compound from protein (usually from malt) to form when exposed to sunlight. It is always a good idea to use amber glass or store these extracts away from sunlight and heat. Cheers
@@Artofdrink Cool, thanks!
I've seen a couple hop water recipes use yeast to bring out the fruit flavors. How can we use your method to include some yeast? Hooked on your channel!
You would just add some sugar to water and then add some hop extract and ferment
This is amazing!! I'm curious, is the ethanol being used denatured alcohol? If not do you have a suggestion for how to source 65% ethanol or would everclear (60% alcohol) work for this application?
Why would someone use denatured alcohol for something they are going to drink?
@@Artofdrink good point hah. When I was reading up on denatured alcohol it said it could be used for extraction, but also it's not safe for consumption so I guess non-culinary extractions? Back to my other question - do you have a suggestion for how to source 65% ethanol and would 60% everclear work for this application? Thanks! Trying to make my own tincture for dry Jan.
thanks
Hi Darcy, i've just received some 1oz & 2oz samples of hops from yakima chief ! so i'm interested in trying to make my first hop water, will it be alright if i do a maceration instead of a percolation? i do not have access to a percolator. Secondly, will it be better to cold infuse or room temp infuse? ( i live near the equator, so room temp is around 25c) . thank you very much, love your content
Thanks. Maceration will work, though you may find filtering it a bit difficult and your yield will probably be slightly lower but it will work fine.
@@Artofdrink thank you for your reply, I’m guessing for maceration it will take longer ? Ie 1-2 weeks ?
@@cty121 Yes, it takes about 7 days; hops absorb a lot of liquid, making them easier to extract, unlike woody roots, which would take two weeks or so.
@@Artofdrinkthanks again Darcy, I just soaked 2oz of Palisade hops from Yakima chief in 240ml of 65% abv alcohol in a jar, leaving it in the fridge for abt 10 days, will report back later. 🫡
Is there any reason why one could not use a forced filtration method, like in something like an Aeropress, after maceration?
It should be fine, just make sure any plastic parts or seals are compatible with alcohol.
@@Artofdrink I tried it and it worked great! I even separated the drip at different applied pressures, and there was no discernible differences except at the end when applying MAX pressure. Like leaning very hard on the plunger. That changed the flavor profile and made it too bitter. Otherwise, highly recommended for anyone that might not have the chemistry equipment.
Can you add this to soda such as Mountain Dew?
Hi I tried this with lupomax citra hops and everclear for 24 hours. All I got was a very bitter extract with little to no hop flavor. I bought the same set up you have on video and would like some advice. Is everclear to high of proof? Did I use wrong type of hops? Wife and I love hop water but this didn’t taste great and would love any help you could give.
Thank you!
Don't use pure Everclear, it over extracts some compounds. Also, make sure your hops are fresh, or at least not too old.
@@Artofdrink What proof should I dilute it too? 100?
@@chrisrenggli3091 50% to 65% ABC (100 to 130 proof) is sufficient.
@@chrisrenggli3091 also, consider adding a touch of acid to your finished hop water, it makes a big difference in flavour
Thank you very much!
I'm confused as to why you would say that seltzers are basic. Carbonated water is acidic due to the CO2's conversion to carbonic acid so it ends up 3-4 ph.
There is no way carbonated water gets to a pH of 4, at best it is around a pH of 6. The carbonate salts in most natural seltzers make it basic/alkaline.
I like malt, i like wheat, i like hops
i dont love the directions that yeast fermentation brings it in if im going to be drinking it.
Hmmm
How do you make malt extract?
To make malt extract you need to malt seed barley, then gently cook it at a low temperature in water and then you need to vacuum distill off the water so you have the malt extract (malt sugar) left behind. Basically, you buy malt extract because the equipment is too expensive for most people.
这个视频太棒了！😁👍谢谢你
不客气
@@Artofdrink 谢谢你回复我，用中文。我在中国，曾经买过你写的书，非常远，从英国寄出，我等了两个多月。🤣运费不便宜。一天发现了你的RUclips 我会持续订阅的。谢谢你的视频，对我很有启发。
@@xingchuyongren 谢谢你买我的书！即将推出更多有用的视频。
Maybe you should show how to make beer
May I add that what ever alcohol you use, make sure it is food grade!! You get cheaper lab grade cleaning ethanol that might contain methanol that will kill you! What sand are you using? Is it sterile?
What a waste