Hop Water - 1% ABV

>> Alcohol content estimated at 1% ABV

1. Add 8 liters of cold tap water to sanitized fermentation bucket
   
   
2. Add 1 liter of hot water to small pot with 280 grams of sugar
   
   
3. Bring to boil to dissolve sugar and sterilize
   
   
4. Add hot sugar water mix to the water in fermentation bucket and stir
   
   
5. Add 1 liter of cold tap water to small pot, then pour into bucket
   
   
6. Check that temperature of sugar water mix in bucket is under 20 celsius, add 5 to 10 grams of yeast
   
   
7. Add 1 liter of water to small pot and bring to boil
   
   
8. Turn off heat to small pot and steep 4 to 12 mint tea bags in water
   
   
9. Remove tea bags after five or ten minutes, then add 12 grams of hops and stir
   
   
10. Sanitize bottles while waiting 10 to 15 minutes for hops to steep
    
    
11. Pour the hop water slurry through hop spider or strainer into a 1 liter pitcher
    
    
12. Pour filtered hop water extract into bucket (I did this in two steps to avoid any spills)
    
    
13. Add enough cold water to bring volume up to 14 liters and thoroughly stir
    
    
14. Fill bottles from spigot and cap.
    
    
15. Let ferment at 18-20 celsius for a minimum of 7 days, then refrigerate or move to colder room/cellar
    
    EDIT:
    
    I've revised this recipe on 08-DEC-2024 to use Mangrove Jack's Hophead M66 yeast and to strongly recommend using Ekuanot for the hops.
    
    It isn't yet clear to me how much of an impact the yeast has on the final flavor, although I suspect it is significant.
    
    If you use M44 yeast and Polaris then you'll want to add lime juice or bitters* as needed to complement flavor profile.
    
    
    • gentian bitters such as Bitter Kräuter (Hildegard von Bingen) at 20-30 drops per half liter