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ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
Ṣíṣe Ọtí
Ìtọ́nisọ́nà 27 wà • Ẹ̀ka kékeré 4
Àwọn Ìtọ́nisọ́nà (27)
Sake from Moto: the Mash Built Up in Three Additions, Soye, Naka and Shimai, Pressed and Settled (Itami, after Rein 1889)
láti ọwọ́ Charlie
Ṣíṣe Ọtí
2
0
0
0
0
0
Moto, the Sake Starter: Steamed Rice, Koji and Water Fermented Cold for Fourteen Days (Itami, after Rein 1889)
láti ọwọ́ Charlie
Ṣíṣe Ọtí
3
0
0
0
0
0
Packaging: Priming Sugar, Headspace, and the Bottle Bomb
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
57
0
0
0
0
0
Off-Flavours: Each One Names a Mistake
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
33
0
0
0
0
0
Knowing When It Is Done: 'The Bubbles Stopped' Is Not a Measurement
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
42
0
0
0
0
0
Oxygen: Wanted for an Hour, Ruinous for Ever After
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
36
0
0
0
0
0
Temperature: The Biggest Lever on Flavour, and It Is Not the Room
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
38
0
0
0
0
0
Pitching Rate and Lag Phase: The First Day Decides the Flavour
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
35
0
0
0
0
0
Gravity: Measuring the Sugar Before and After Tells You Everything
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
47
0
0
0
0
0
Sanitation Is Not Sterilisation: You Are Choosing Which Microbes Win
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
38
0
0
0
0
0
Building a Roman Screw Press for Wine — Extracting Every Drop from the Grape
láti ọwọ́ Emma
Ìgbà Àtijọ́
62
0
0
0
1
0
Drinking Sumerian Beer Through a Reed Straw — Why Ancient Beer Needed a Filter
láti ọwọ́ Bob
Ìgbà Àtijọ́
51
0
0
0
0
0
Making Vinegar from Wine — The Sour Accident That Preserved Civilizations
láti ọwọ́ TheChef
Ìgbà Àtijọ́
43
0
0
0
2
0
Distilling Lavender Essential Oil — The Ancient Healer's Fragrant Antiseptic
láti ọwọ́ Bob
Ìsúnkì
43
0
0
0
1
0
Distilling Turpentine from Pine Resin — The Essential Solvent of Oil Painting
láti ọwọ́ Charlie
Ìsúnkì
89
0
0
0
2
0
Ṣiṣe Aise Apple cider Kikan nipasẹ Wild bakteria
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
87
0
0
0
0
0
Brewing Kombucha from a SCOBY Culture — Fermented Tea
láti ọwọ́ Alchometer
Ṣíṣe Ọtí
92
0
0
0
0
0
Ìpajade Sake Oti Iroko — Isọdọ Iru Fermentation pẹlu Koji
láti ọwọ́ Alchometer
Àkókò Edo
120
0
1
1
0
0
Brewing a Gruit Ale without Hops — Medieval Herbal Beer
láti ọwọ́ Alchometer
Ọ̀rúndún Àárín
98
0
0
0
0
0
Ṣiṣe Metheglin Eko Oyin Alasin — Wain Oyin Igba Aarin
láti ọwọ́ Alchometer
Ọ̀rúndún Àárín
113
0
0
0
0
0
Making Roman Mulsum Spiced Honey Wine — Ancient Aperitif
láti ọwọ́ Alchometer
Àwọn Ará Róòmù
152
0
0
0
0
0
Greek Wine Making — Treading and Fermenting Grape Must
láti ọwọ́ Alchometer
Gíríìsì Àtijọ́
143
0
0
0
0
0
Egyptian Date Beer — Brewing Egyptian Date-Sweetened Beer
láti ọwọ́ Alchometer
Àwọn Ará Ẹgbẹ́
84
0
0
0
0
0
Brewing Beer from Bread (Sumerian Method) — Bappir Beer Bread
láti ọwọ́ Alchometer
Ìgbà Àtijọ́
172
0
0
0
1
0
Ń fi 24 nínú 27 hàn