Brewing Master

Question:

Please, if anyone can help me I would like a Zima copy recipe for a friend would be appreciated. Thanks. R. Burton

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Please, if anyone can help me I would like a Zima copy recipe for a friend would be appreciated. Thanks. R. Burton

Hurmmmmmmm…. Make a gin and tonic with lots of ice.  Let the ice melt.  Serve. Seriously: Coors uses some kind of micro-filtering process to filter out every last bit of malt character from an unhopped, beer-like wort.  This process is beyond the capabilities of most homebrewers, unless they happen to be chemical engineering grad students with lots of time on their hands… I’m making this up as I go along, so I make no guarantees.   I’d say: start with a sugar solution, maybe six or seven pounds of corn sugar for a five gallon batch.  Dissolve the sugar into a gallon or two of water, bring to a boil and hold the boil for five minutes.  Add the juice and rind of two lemons, a teaspoon of corriander seeds, and some grated ginger.  Let them steep five minutes or so.  Add some yeast nutrients at this point. Pour the must into a primary fermenter and dilute to five gallons.  Let cool to room temperature and pitch an ale yeast.  Let ferment until complete, prime with 1/2 cup corn sugar, and bottle. How long to bottle-condition?  Your guess is as good as mine! Good luck. P.S.  Personally, I hate Zima.  I tried one bottle, and said, "This tastes like a flat, weak, watery gin and tonic!  In fact, I’d rather have a gin and tonic!"   I then ordered a gin and tonic.  I prefer Bombay Sapphire gin… don’t you? — Cornell University Office of the Bursar Disclaimer: The opinions expressed in this posting are my own, and do not represent the views of Cornell University or the Office of the Bursar.  My boss made me say this.

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Please, if anyone can help me I would like a Zima copy recipe for a friend would be appreciated.

Cheap vodka and no-name lemon soda.  Yeech… Bruce Ross

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R U NUTS. Zima isn’t a beer.  No one really knows what it is. It ain’t brew. You need to go to rec.zima newsgroup.

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Please, if anyone can help me I would like a Zima copy recipe for a friend This must be a REALLY good friend!

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Mike – Actually for a gin and tonic I prefer the Tanquery – a TNT –  Tanquery N Tonic. Bombay belongs in martinis.   ;-

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Please, if anyone can help me I would like a Zima copy recipe for a friend would be appreciated. Thanks. R. Burton

Use Maltose!  Not corn sugar!  You will have to add some yeast nutrient, maltose, and probably lemon juice for flavour, and to get the pH down.  I have done similar things with maltose/cranberries which turned out quite well.  I would experiment in a 1 gallon wine bottle with an airlock! I would also use champagne yeast instead of beer yeast! My Recipe: (1 gallon) 1 Kg. Maltose 1 Pkg (about 1/2 lb) Cranberries (Steep for 1/2 hr.) 100g Crystal Malt (Leave this out if you want it to be clear, I added it instead of yeast nutrient, as the cranberries add a dark red color anyway!) 1 pkg Wine Yeast Try it with Lemon instead! might be good! Better than ZIMA! Jed

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R U NUTS. Zima isn’t a beer.  No one really knows what it is. It ain’t brew. You need to go to rec.zima newsgroup.

Don’t be mean. It’s not a beer, but it is a malt-based beverage that could conceivably be mimicked by something a homebrewer could put together. Other people expressed doubt, but actually offered constructive comments about what to try. People talk about making soft drinks and cider in this newsgroup, and they aren’t beer either. pax, Sarah

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: Please, if anyone can help me I would like a Zima copy recipe for a friend : would be appreciated. Hmmm,  I made a mead with around 2 1/2 pounds of clover honey to a gallon of water, plus 3 cinnimon sticks, and lemon peel grinds (just the yellow part none of the white backing) of one lemon, and the juice of 4.  These are very strong "hawaiian mountain lemons".  I also used redstar champange yeast.   Bottled around 2 weeks ago and tasted it just receintly, I only tasted Zima once, but this was kind of close   Of course I’m counting on the mead to age and mellow the taste much more in around six months.  (I’m praying to tell the truth.) Did I really screw up? — Eric Hagen                  "Sometimes we get lost in the darkness,

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I toured the Coors brewery recently and they said that Zima actually starts out as fermented malt and is filtered until the color (and I assume flavor) is gone and then fruit-flavored extracts are added. Don’t know if this helps or not… Best regards, Thomas Sparks

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I toured the Coors brewery recently and they said that Zima actually starts out as fermented malt and is filtered until the color (and I assume flavor) is gone and then fruit-flavored extracts are added.

I read the Zima patent (it’s public record and you can find it on the WWW).  Zima starts as a VERY light lager.  They then filter it through a bunch of different things to remove all flavors.  Then they add fruit flavor and carbonate with CO2. That’s Zima. Sodapopmalt.

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WARNING! WARNING! WARNING! WARNING! WARNING! WARNING! WARNING!          STREAM OF CONCIOUSNESS APROCHING!!!! All kinds of stuff

Would someone be able to filter their beer prior to carbonation though one of those gravity feed water filter thingies that are for sale all over the place? I am not a fan of Zima but I am always willing to do something just to see what happens. We have one of those water filter things in our refridgerator and it does a real good job at removing all odors and off colors from our tap water (I was a bit skeptical at first).  I think that since it is gravity flow (low presure), it may be able to get more out of the solution. They are only supposed to last for about 35 gal of water per filter and I would guess MUCH less running a malt beverage through it. Oxidation may be a problem because it will sit in an open container exposed to air for a while, this could me minimized by cooling it before the procedure. And then their are all those flavors and aromas floating around in ones fridge. I know that if I tried to test this out on the one we have in our refridge, I would be sleeping on the couch for a long time. And I am not about to spend 30 bucks to test it out. Man I just talked myself out of this whole thing. I need a beer.  Later! timb Virtually; This message was sent by Chameleon

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