Elevated risk
Seventeenth-century English bottled cider
A lightly sparkling cider bottled before it had finished fermenting, as Sir Paul Neile described it in 1664, with a measured modern method for safe bottle conditioning.
Recipes
1507 records with their sources, across 11 categories.
Filtered to
Recipes
Elevated risk
British teaching-lab ginger beer with baker’s yeast
A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.
Parsnip wine with brandy
A root wine made from boiled parsnip liquor and lump sugar, fermented with yeast and finished with brandy before bottling.
Elevated risk
Red wine
Red wine is grape must fermented with the skins and other solids, then separated from the pomace. Grape, cellar and regional choices shape its colour, structure and style.
Rhubarb wine
S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.
High risk
Parakari
A source-bounded account of Wapishana Parakari in Aishalton, Guyana. It preserves observations of a Rhizopus stage followed by yeast fermentation; it is not a household recipe or cassava detoxification guide.
Nihonshu / seishu (Japanese rice sake)
Nihonshu (日本酒), or seishu, is Japanese rice sake: steamed rice, rice koji, water and a yeast starter ferment together in one mash, which is then pressed and finished.
High risk
Molasses rum
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Lihing
A 2024 Ranau account describes Kadazan-Dusun Lihing as glutinous rice fermented with sasad for two to three months or longer. Starter quantity and a validated safety endpoint are not established.
Elevated risk
Kalou
Kalou is Seychellois coconut-palm toddy: sap from an unopened flower stalk is collected and ferments naturally into an alcoholic drink. Sources document the identity and tapping tradition but no validated batch or alcohol endpoint.
Elevated risk
Utchema (Mozambican Hyphaene palm wine)
Utchema is a traditional palm wine made from Hyphaene petersiana sap in Mozambique’s Banhine National Park area. Available fieldwork identifies the drink and tapping economy but does not provide a complete controlled fermentation method.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Parsnip wine with crude tartar
Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.
Saru-region rice and egg-millet tonoto
Tonoto is an Ainu ceremonial grain drink. This Saru River version ferments equal amounts of rice and egg millet with malted rice for about two to three days in summer or a week in winter.
Tonoto with millet malt
An Ainu grain drink for festivals and housewarmings, made by cooling cooked grain gruel, adding millet malt and holding it in a sake-making vessel.
Ginger wine, cask-matured on raisins
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
Elevated risk
Latvian rye-bread kvass
A documentary entry on Latvian rye-bread kvass, preserved from a modern Latvian rye collection. It records a food tradition, not a home-fermentation method.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
Elevated risk
Andong soju
Andong soju is a rice spirit from North Gyeongsang, distilled from steamed rice and wheat nuruk. This method makes the starter before fermenting the rice mash in a jar.
Elevated risk
Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
Elevated risk
German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
Elevated risk
Jalisco tejuino from nixtamalized maize masa
A tart, lightly fermented drink of Jalisco: nixtamalized maize masa cooked with piloncillo and limed, then diluted over ice and salted at serving.
Elevated risk
Kathmandu chhyang with marcha starter
A Kathmandu rice beer in which a marcha starter saccharifies and ferments cooked white rice, the mash later thinned with water for drinking.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
Bokbunja-ju
Korean black raspberry wine: crushed bokbunja berries with their seeds, sweetened to 20 °Brix, fermented 15 days at 25 °C with wine yeast, filtered and matured three months.
Elevated risk
All-grain American red ale
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
Elevated risk
Weizen, extract method
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
White-rice yakju with rice-flour nuruk
A 2021 study's white-rice yakju: steamed Hanareum rice ferments with rice-flour nuruk and takju yeast for 11 days, then the clear upper liquid is filtered and centrifuged.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
Qvevri wine
Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.
Omagongo
The fermented marula drink of northern Namibia's Aawambo communities, pressed from ripe Sclerocarya birrea fruit and left to the yeasts already on it, and drunk at the Oshituthi shomagongo festival.
Shizunai barnyard-millet tonoto
Tonoto from Shizunai in Hidaka is made of barnyard millet alone: a firm porridge kneaded with an equal amount of malted grain in a sake vessel, warmed by two embers, and left a week to ten days.
Elevated risk
Finnish Vappu sima
A lightly fermented Finnish May Day drink of lemon, white and brown sugar and a little yeast, bottled with raisins that rise as the carbonation builds.
Elevated risk
Traditional dry varietal mead
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.