It's Tomato Season!

Written by Home Make It — January 23, 2019

It's Tomato Season!

Making passata or tomato purée is an honoured tradition bringing families together to take advantage of the fresh tomatoes of the season. Communities from around the Mediterranean have brought this rich tradition to the suburbs of Melbourne, & it continues to unite families around the preparation of this ingredient, essential to many famous dishes. It is not only about the preservation of tomatoes - it is about preserving ancient slow food practices & instilling these in future generations

Tomato Machine Electric 0.5hp Motor with Bench

Ripe tomatoes are quartered, then puréed - cooked or uncooked - & sieved to remove the skin & seeds. The resulting pulp is salted, bottled & pasteurised to last until the next season. Nothing beats the taste of natural homemade tomato sauce in pasta dishes, pizza, casseroles & soups.

Tomato Machine Electric 0.5hp Motor with Bench


Tomato Machine Electric 0.5 hp Motor with Bench

Electric machine useful for making Passata/Tomato Sauce - for domestic use only. Easy to use and clean.

Made In Italy!


10Lt Round White Bucket/Crate with Tomato Sauce Filling Nozzle Only 1.1/4

10L Round White Bucket  with Tomato Sauce Filling Nozzle

Round White 10lt Solid Bucket with Tomato Sauce Filling Nozzle for easy sauce bottle filling.

Made In Italy!



Beer News

Home Make It has expanded our range of quality Fermentis dried yeasts. Joining the popular  SafAle™ US-05 American Ale, BE-134 Saison & S-O4 English Ale, plus SafLager™ W34-70 & S-23 strains, we now offer SafAle™ T-58 Belgian Ale, BE-256 Abbey-style Ale, S-33 Trappist-style Ale, WB-06 Wheat Beer, & K-97 German Ale, as well as SafLager™ S-189 Dry Lager Yeast.

Fermentis has built its reputation on quality & ease of use. These strains will allow you to  brew precisely the beer you desire, year-round, without the need for building a starter culture or pre-oxygenating your wort.

Recently ordered White Labs & The Yeast Bay liquid yeasts are on their way - if you have pre-ordered you will be contacted individually when your yeast has arrived. Keep an eye on future newsletters for pending liquid yeast orders so you can ensure we order the varieties you require.

Image may contain: indoor

Our Camurri Brauer (above) ran its pilot batch this week & a limited number of Amber Ale Fresh Wort Kits are now available in store at Clayton only. This Brauer is a scaled up version of the Camurri all-in-one, electric brewing system carried exclusively in Australia by Home Make It.


Home Brewer Retail Assistant (Full Time or Part Time)

Home Make It Clayton is on the hunt for a dedicated Home Brewer Retail Assistant (Full Time or Part Time). Key to this role will be the weekly operation of the small scale on-site brewery & facilitation of workshops at the Clayton outlet.

Click or copy & paste this link for more details:



Introduction To All Grain Brewing Workshop

Learn how to make great homemade all grain beer from scratch & impress your family & friends!

Our two hour Introduction to All Grain Brewing Workshop will give participants the opportunity to brew an all grain beer alongside one of our home brew specialists.

The workshop will begin by covering the equipment needed for all grain brewing. We will review the ingredients used in all grain brewing & how they contribute to your final brew. You will also learn how additives can be used to improve your beer. Different methods of all grain brewing will be covered and you will take home a few recipes to help you get started on your journey of all grain brewing. 

You will take home an HMI All Grain Kit with the hops & yeast needed to start your first batch.

*Minimum of 6 people required to run course with maximum of 12

Reservoir store:

Saturday 2nd February 2019, 2pm - 4pm

Bookings accepted until Tuesday 29th January 2019

Book online, call 03 9460 2777 or visit us at 265 Spring Street, Reservoir.




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Gift Vouchers & Course Vouchers make an ideal gift for any maker in your life!

Available In-store or ONLINE.

It's Beginning To Feel A Lot Like Christmas!

Written by Home Make It — December 21, 2018

Home Make It is here for your last minute Christmas gift shopping. If you can't find anything in our extensive range,  have a look at our Food & Beverage Courses or Gift & Course Vouchers - perfect for the makers in your life! Have a very Merry Christmas & a Happy New Year!

Getting Ready For Santa 2018

Written by Home Make It — December 7, 2018

Getting Ready For Santa!

Image result for Santa

With Christmas rapidly approaching, it's time to explore the many options Home Make It offers for the makers in your life. In store at Clayton & Reservoir, or online, we have gift ideas including books, recipe kits, equipment for cheese making, brewing & sausage making, kitchenware, pasta machines, coffee gadgets, preserving jars & equipment, & much more. We also have gift vouchers to save you some difficult decisions!

A range of Food & Beverage Making Workshops have been announced for 2019. These make an awesome gift for anyone with an interest in making things at home. Details below.


Christmas Trading Hours

Image result for Christmas Opening Hours

Be aware that Home Make It shops in Clayton & Reservoir will be open on Christmas Eve, until 3 pm, before closing for the Summer break. We will return on Monday, 7th of January, 2019

The Home Make It warehouse will be closed from Friday, the 21st of December, 2018 until the 8th of January, 2019. No orders will be delivered within this period. To guarantee delivery by Xmas, get your online orders in by Friday, 14th of December 2018!


Gift Ideas

A Charcuterie Diary  by P.J. Booth.

P.J. Booth's message is: Do not be afraid of charcuterie. It's a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals & without electricity can do it, then so can you! With over 75,000 words in more than 350 pages, this book is simply & beautifully designed, with all you need to know to understand charcuterie & become someone who the author describes as a “torchbearer of the traditions”.


This book took out the 2018 Gourmand World Cookbook Awards Special Award of the Jury (Category A06). The Gourmand Awards celebrate the most accomplished & influential culinary writers from countries across the globe. 

The Gourmand Awards are open to all, big or small, print or digital, for sale or for free, with or without ISBN, trade or self published, private or public, in any language. There is no comparable international cultural event in the world. 




2 Litre Glass Liquor Kit

Good for infusing fruits in various liquids, to give your product a fruit driven flavour.

Image result for kit liquore

Kit includes:

    • 2L glass infuser
    • plastic spoon
    • funnel
    • filter
    • hydrometer
    • hydrometer test cylinder


Imperia Pasta Machine & Motor

Imperia Pasta Machine And MotorThe Imperia Pasta Machine itself comes with a wooden handled steel crank, precision-engineered pasta rollers & an Imperia pasta recipe booklet to get you started. With the Imperia Pasta Facile motor fitted, you are able to operate your machine like a professional, leaving both hands free to manage your pasta.  With a wide range of pasta attachments available you will be impressing family & friends with a large variety of pasta types in no time. Made In Italy


Food & Beverage Workshops 2019

The dates for the following workshops have been updated:


Advanced Homemade Winemaking Course

Every year Home Make It runs its Advanced Homemade Winemaking Courses for the wine enthusiast. Our students range from people who are looking to make their own wine at home, to the amateur winemaker who is looking to improve their knowledge & understanding of how to make a better drop. The courses are educative workshops that cover the entire wine making process.

Key dates:

Wine Tour @ Bangholme Winery - 70 Riverend Rd, Bangholme VIC 3175

1st Class - Saturday 9 Feb (10am - 12pm)

Clayton Store

2nd Class - Saturday 17 March (10am - 1pm)

3rd Class - Saturday 31 March (10am -1pm)

4th Class - Saturday 29 June - (10am -1pm)

5th Class - Saturday 7 September - (10am -1pm)

6th Final Class & BBQ - Saturday 2 November - (10am -2pm)

Bookings accepted until Sunday 3rd February 2019. 

To make a booking click here or call (03) 9574 8222.


Intro to Cider Making Workshop

Want to make your own apple cider? Come and join us for our Introduction to Cider Making Workshop! You will crush, press & bottle the juice, & we will share our knowledge with you.

Clayton store:

Saturday 23rd February 2019: 10am - 12.30pm

Bookings accepted until Sunday 17th February 2019. 

To make a booking click here or call (03) 9574 8222.


Olive Preserving Workshop

Learn how to preserve olives at home with this hands on workshop. Make something bitter into a delicious antipasti to share with family and friends. You will take home a jar of olives that you prepared in the workshop and fresh olives with course notes to apply what you have learned at home.

Clayton store:  

Saturday 27th April 2019, 10am - 12pm

Bookings accepted until Sunday 21st April 2019.

To make a booking click here or call (03) 9574 8222.


Salami and Cured Meat Workshop

Learn the ancient art of meat processing and curing with this informative & interactive course, led by our expert staff. If you're interested in making your own salami, capocollo & pancetta, then this is the course for you! A batch of small goods is made on the evening. Customers on the night receive a FREE Salami Recipe Kit! Put to practice what you learnt on the night (valued at $35.00)!

Clayton store: 

Thursday 11th April 2019, 6 - 9pm

Saturday 4th May 2019, 10am - 1pm

Book online, call 03 9574 8222 or visit us at 4/158 Wellington Road, Clayton VIC 3168.

Reservoir store: 

Wednesday 17th April 2019, 6pm - 9pm

Wednesday 8th May 2019, 6pm - 9pm

Book online, call 03 9460 2777 or visit us at 265 Spring Street, Reservoir VIC 3073



Click on our sale banner below for this week's Specials:



Gift Vouchers and Course Vouchers make an ideal present for any maker in your life, & are a great last minute Christmas gift! Available In-store or ONLINE.

November Days - But Remember, Christmas Is Less Than 6 Weeks Away!

Written by Home Make It — November 17, 2018

Christmas is fast approaching! Home Make It offers a wide range, making it easy to find the perfect gift for the makers in your life. We have books, kitchen gadgets, coffee makers & accessories, home brewing kits & ingredients, plus gift vouchers & more...

A Busy Festival Season

Written by Home Make It — November 2, 2018

A Busy Festival Season

This October Home Make It very proudly supported the Melbourne Salami Festa 2018 & the Australian National Homebrewing Conference 2018. Both events were hugely successful, bringing together makers from around Melbourne & beyond to celebrate homemade fare & the communities that have grown around these rewarding hobbies. It was a pleasure to be involved with both these events, to witness the passion of participants & to talk to some of the many attendees. 

Coming up this month, on the 11th of November, we have the Eltham & District Winemakers Guild Annual Wine Show. This is a significant milestone event for the Guild, an opportunity for winemakers & a great family event, held at the Veneto Club in Bulleen. 


Melbourne Salami Festa 2018

Pepina the Pig on parade

A big round of applause to Linda Catalano & to the many volunteers who made this year's Melbourne Salami Festa such a successful event. Over 2000 people came through the gates for this two day celebration of food, music & the time honoured tradition of cured meat. Attendees enjoyed the beautiful weather & delicious salumi from around Melbourne & Victoria, with live music, market stalls, food trucks & live demonstrations.

Congratulations to the DiFazio family for taking out the People’s Choice Award, & to Penny Lane, from Healesville, winners of the Judge's Choice Award. This year's Spirit of Salami Award went to Robert Farso & Danielle BonacciThe 2018 winner of Suburb of Origin Award is Preston!


 Australian National Homebrewing Conference 2018

The Australian National Homebrewing Conference is a biennial organisational feat that brings together the Australian homebrewing community for two days of discussion, demonstrations & presentations. It's a great opportunity for amateur brewers to meet & talk about beer & brewing.

ANHC Evening Drinks

This year's international guests included Jay Goodwin, of The Rare Barrel and The Sour Hour podcast fame, Denny Conn & Drew Beechum from Experimental Brewing, Søren Erikson from NZ brewery 8 Wired, & Chris White, President & CEO of White Labs Inc. Presenters from closer to home included Allison MacDonald, President of the Pink Boots Society AustraliaTopher Boehm from Wildflower Brewing & BlendingDr. Evan Evans, Fellow at the Institute of Beer & Distilling, brewing historian Peter Symons, & local homebrewer extraordinaire Ruth Barry, who is also assistant brewer at Boatrocker Brewing Co

Sausage Demo

Home Make It's own Steve Lamberto presented a Sausage Making Demo to an enthusiastic crowd. Home brewers are keen makers of a range of homemade fare, not limited to beer alone.


2018 Intro To All Grain Brewing Workshops

The last Intro To All Grain Brewing Workshops are fast approaching! Learn how to make great homemade all-grain beer from scratch & impress your family & friends. The workshops have limited places so we can offer a more hands-on experience.


Home Make It Reservoir:

Wednesday 7th November 2018, 6pm-8pm

Bookings accepted until Monday 5th November 2018

Book online, call 9460 2777  or email


Home Make It Clayton:

Wednesday 28th November 2018, 6pm-8pm

Bookings accepted until Saturday 24th November 2018

Book online, call 9574 8222  or email


Don't miss out - make your booking today! 


Congratulations Peter Colussi !

Congrats Peter Colussi

Congratulations go out to Home Make It Reservoir regular Peter Colussi for his 1st Place Red Wine in the 2018 Casa D'Abruzzo Club show. Well done Peter - his first ever competitive entry!


Eltham & District Winemakers Guild Annual Wine Show

Currently the biggest amateur wine show in the southern hemisphere, Eltham & District Winemakers Guild Annual Wine Show is coming up on Sunday, 11th of November, 2018. This show provides opportunity for both members & non-members to have their wines formally evaluated by experts to the same standards applied to commercial wines.The event is a great day out for the whole family with complementary food, workshops & demonstrations. You can find it at the Veneto Club, 191 Bulleen Road, Bulleen, from 10:30 am.



Click on our sale banner below for this week's Specials:



Gift Vouchers and Course Vouchers make an ideal present for any maker in your life, & are a great last minute gift for Father's Day! Available In-store or ONLINE.

All Grain Brewing Is Easier Than You Think!

Written by Home Make It — September 25, 2018

All Grain Brewing

All grain brewing can be a mystifying & daunting area for new brewers to explore. Given the wide range of extract tins, & now fresh wort kits, why bother investing in all the equipment, extra time & specialised ingredients? Extract brewing is quick, easy & can yield excellent results, without all the fuss...

The simple answer is that all-grain brewing provides absolute creative control over the many variables that go into making beer. In addition, you are in control of the level of complexity of your brewing, and how involved you are in the science of it all. There are many all grain recipes with simple bills of malt & hops, & relatively simple processes, that nonetheless make great beers.

Malted grain is the basis of all beer & many spirits. Barley is most often used because it retains a significant husk, contains essential enzymes & is rich in starches, but wheat, oats, rice, rye & even sorghum have all been used in brewing. Fresh grain is soaked to encourage germination which begins a process of activating or producing enzymes required to convert starch into sugar. When a green shoot, or chit, appears on the grain, it is dried or kilned at a gentle heat.

Floor malting (pictured above) in a classic malthouse has been replaced, by & large, by more industrial methods, using large rotating kilns to evenly heat & dry the grains. Gentle temperatures are used for base malts, including traditional pale & Pilsner malts,to preserve essential enzymes, & impart little colour. Specialty malts are kilned, stewed or roasted at specific temperatures to achieve their unique properties, such as biscuit or caramel character, darker colour, or modification of starches into simple sugars.

For many brewers making the transition from extract to all grain, it begins with adding some specialty malts to a tried & tested extract recipe. Simply steeping some grains will add colour, flavour & depth of character to a finished beer. Crystal malts are excellent for this purpose - specially kilned & stewed, these malts are already highly modified, providing simple sugars for yeast to ferment, with unfermentable longer-chain sugars to provide some residual sweetness & add body, as well as distinctive toffee/caramel flavours. Crystal malts come in a range of colours - light, medium & dark - giving you more control over the colour of your beer. Steep grains in a volume of warm water, remove or strain then bring the results to the boil, before cooling & adding to the fermenter with your regular extract tin & dextrose or malt mix.

Another intermediary step is partial mashing. Mashing is the process of converting the starches in malted barley or wheat (among other grains) into sugars that can be utilised by yeast. Partial mashing involves including a mini-mash in an extract recipe, replacing some or all of the required dextrose or malt mix, to add the distinctive character of individual base malts (such as Vienna or Munich) or specialty malts. Using a pot with a nylon grain bag, crushed malts are soaked & held at a given temperature that encourages enzymes involved in the conversion of starch into sugar. The grain is removed, & the resulting wort is mixed with malt extract, boiled, cooled & added to the fermenter.

All-grain brewing takes the next step by eliminating malt extract & providing most, if not all, of the fermentable sugars by the process of mashing malted grains. Sophisticated single-vessel brewing systems (eg RoboBrew, Grainfather & Braumeister) & complicated triple-vessel brewhouses are used for this purpose, but excellent results can come from relatively simple methods such as Brew In A  Bag (BIAB). This method requires little equipment - a grain bag & a decent sized pot is all you'll need, if you have a friendly neighbourhood local home brew shop willing to mill your grain (like Home Make It). Mills can be a little expensive - expect to pay upwards of $140 - but they are a good investment in the long term...

Mashing allows the brewer to utilise enzymes naturally occurring in the grain. These usually help provide a growing plant with the energy it needs, but can be used instead to make a wort that yeast can then make into beer. The conversion of starch into sugar occurs best at temperatures close to 65°C - more fermentable sugars will be produced at a temperature slightly lower than this (say, 63°C), while a slightly higher temperature (such as 68°C) will result in a wort with more unfermentable sugars, resulting in a fuller body & some residual sweetness in a finished beer. 65°C is a good compromise, & a good starting point for the beginner. Using a ratio of anywhere from 2.5 to 4 litres of water per kilogram of malt will yield acceptable results, but many brewers will aim at around 3 litres of water per kilogram of malt.

After the mash, the grains are removed & the wort is then boiled. Traditionally, the wort was boiled for an hour or more - classic Pilsner worts were usually boiled for 90 minutes. But while this practice remains typical, there is evidence that a shorter boil time is often adequate for most styles of beer. Boiling sterilises the wort, & also drives off unpleasant volatile aromatics like dimethyl sulphide (DMS), while encouraging proteins to clump together or coagulate & precipitate out of the wort, for cleaner flavours & greater clarity. Boiling also  produces some caramelisation & creates toasty Maillard products that develop colour & flavour.

The boil is also the time for the addition of hops. Compounds in hops known as [alpha] α-acids are not particularly water soluble or bitter tasting until they have been subjected to thermal isomerisation. When heated, they are converted into iso-acids that are intensely bitter & more water soluble. Hops added early in the boil will contribute more bitterness, measurable as International Bitterness Units or IBU. Added later or at the end of the boil, more aromatic hydrocarbons & hop oils are preserved, leaving more hop flavour & aroma in the finished beer, but extracting less bitterness. Multiple additions of hops are popular, to take advantage of the wide range of compounds extracted from hops at different stages of the boil.

After the boil, the wort is chilled to a temperature safe for adding the yeast. This can be achieved by using an immersion coil, counter-flow & plate chillers, or steeping the pot in an ice bath. Another method is to simply drain the still-hot wort into a food-safe plastic container - or cube - that can be sealed with an airtight lid. The cube is filled to the brim, any air is expelled & the lid is screwed on. The heat of the wort effectively sterilises the container, & the wort cools to ambient temperatures overnight or within 24 hours. Then, like a fresh wort kit, it is simply poured into a fermenter.

Whatever method you use, ensure everything that comes into contact with cooled wort is cleaned & sanitised. This includes the fermenter, spoons or paddles, taps, gravity filler, bottles & bottle caps, tubing & kegs. Make sure you aerate the wort before yeast is added - this can be achieved as simply as pouring from a height, or by using an air-stone & a pump with a sterile filter, or attaching a paddle to a drill to give the wort a mighty stir. This provides yeast with the oxygen it will need to get going. After a short lag time, while the yeast grows & multiplies, fermentation begins. Yeast will soon be belching carbon dioxide to create a distinctive foamy krausen to let you know it's kicking off.

More hops can be added after the first flush of fermentation, in a process known as dry hopping. Hops added at this stage will contribute more hop aroma. This is almost essential in hop forward styles such as IPA, but a range of styles can benefit from this punchy boost. Hops can be popped into a small nylon bag for easy retrieval, or simply tossed into the wort, where they will - eventually - settle out of suspension.

After fermentation, your beer is ready for packaging. You'll know when fermentation is complete as there will be no bubbling through the airlock, but to be sure it's safest to compare two gravity readings. You can use a hydrometer to observe specific gravity, which is a measure of the density of a liquid. Two stable measurements over two to three days will indicate that all the sugar has been fermented, and it is now safe to bottle or keg.

We will be going into more detail on post-fermentation handling, including bottling & kegging, next newsletter.

After all this effort, it is easy to appreciate the simplicity of using pre-made hopped wort extracts, where all of this work has already been done. But the satisfaction you can derive from taking control of the whole creative process can't be replicated. And it really is much easier than you think!


All Grain Recipe Kits

All new Pale Rider American Pale Ale All Grain Recipe Kits are available in store. Formulated to make 21 litres of standard strength beer, these recipes have been designed for the Brew In A Bag (BIAB) method, but can be adapted for any system.

Included in the retail price is 5 kg of malted grains, a simple grist featuring Viking Pale Malt, a good 2-row base malt, with wheat & crystal malts. With this kit, you get an introductory offer of 15% discount on required yeast & hops.

Recommended hop additions for this kit are Mosaic & Cascade, but any bold American hops can be substituted. Old standard Safale US05 American Ale Yeast from Fermentis is the suggested yeast. 



Intro To All Grain Brewing Workshop

Learn how to make great homemade grain brew from scratch & impress your family and friends!

The following areas and techniques will be covered in this 2 hour Intro to grain brewing workshop: ingredients, recipe development, equipment, additives & Methods           

Special Offer:  Customers will get to take home a free HMI All Grain Kit on the night - valued at $20 - with 15% off any hops or yeast you'll need to brew your own beer.



Wednesday 10th October 2018, 6pm-8pm

Bookings accepted until Monday 8th October 2018

Wednesday 7th November 2018, 6pm-8pm

Bookings accepted until Monday 5th November 2018

Book online, or call 9460 2777  or email



Saturday 13th October 2018, 2pm-4pm

Bookings accepted until Wednesday 10th October 2018

Wednesday 28th November 2018, 6pm-8pm

Bookings accepted until Saturday 24th November 2018

Book online, or call 9574  8222 or email



Click on our sale banner below for this week's Specials:



Gift Vouchers and Course Vouchers make an ideal present for any maker in your life, & are a great last minute gift for Father's Day! Available In-store or ONLINE.

Making Cheese Is Easier Than You Think!

Written by Home Make It — September 18, 2018

Cheese making is easier than you think!

A New Season With A Spring In Our Step!

Written by Home Make It — August 30, 2018

A New Season With A Spring In Our Step!

Last minute gift ideas for Dad on Father's Day include Home Make It Gift Vouchers, Course/Workshop Vouchers, Brew Kits, Home Brew Equipment & Ingredients, kits for Cheese Making, all he needs for Sausage & Salami Making or Coffee equipment, & more! Have a look at the range in store & get a 10% discount on selected items - just mention this newsletter!


Homemade Sausage & Salami Equipment Kit

With this kit you will be able to make your very own fresh range of sausages & salami just the way you like them! 


  • 1 X #8 Manual mincer
  • 1 X #8 Metal knife & 6mm mincer plate set (Sausage making)
  • 1 X #8 Metal knife & 12mm mincer plate set (Salami making)
  • 1 X #8 Funnel clamp
  • 1 X #8 Funnel 15mm (Sausage making)
  • 1 X #8 Funnel 25mm (Salami making)
  • 1 X Salami pricker

Complete Instructions included.

Ingredients not included. For best results we recommend purchasing one of the many Home Make It™ Homemade Sausage Recipe Kits or Homemade Salami Recipe Kits available. There are many flavours to choose from and the recipe kits include ingredients & instructions required to make great sausages and salami!



A perfect compliment to antipasto, delicious on its own or in a sandwich, traditional Giardiniera is a simple & tasty pickle of capsicum, celery, carrots & cauliflower. Americans are known to add spicy chili for an extra kick.

For six to eight 500ml jars, you will need:

A Large Bowl

1 Medium Saucepan

6 - 8 x 500ml Jars

2 Large Red capsicums

2 large Green Capsicums

1/2 Bunch of Celery

2 Large Carrots

1/2 Head of Cauliflower

1/2 Cup Sea Salt 

1 Sprig of Oregano, 1 clove of Garlic (chopped in half) & 1 Bay Leaf per jar

Optional - pitted olives, pickled Jalapeno chili, chili flakes, mustard seeds, fennel seeds, celery seeds, or other fresh herbs and spices (add to taste)

For the pickling brine:

4 cups of White Wine Vinegar

4 cups of Water

2 tablespoons of salt

Extra virgin Olive Oil

Roughly chop vegetables into the size that suits you, or use a mandolin slicer for finer results. Place in a bowl, sprinkle with salt & mix through. Cover with water, tightly cover in foil or cling wrap, & leave overnight. This draws out extra moisture & gives a better pickle. Rinse & drain. Prepare the jars by adding garlic, herbs & spices. Add the vegetables - you may want to layer them or just mix for a more rustic look. For the brine, mix the vinegar & water with 2 tablespoons of sea salt & bring to the boil. Pour the boiled brine - carefully! - into each jar to cover the vegetables, leaving a little head-space. Top with olive oil & seal with a lid. For longer storage, place each jar in a large pot of water & boil for 10 minutes. Otherwise, keep in the fridge & consume with a few weeks.


Home Brewing

Extract brewing is the starting point for many home brewers. It often kicks off as with a Brew Kit given as a Father's Day or Christmas gift, with a basic hopped wort extract (Draught or Lager) & a kilo of brewer's sugar included. Extract brewing requires little equipment, & only a little time to produce great tasting results. Mix the ingredients with water right in the 30L fermenter, dilute to 23 litres & pitch the supplied yeast - easy!

There are a few tips that will immediately improve the flavour & aroma of your finished extract beer. Instead of basic sugar, use a kilo of malt mix or dry malt extract, or try a tin of liquid malt extract. You could also add an amount of corn syrup extract, or maltodextrin. This will provide unfermentable longer-chain sugars that will add body & texture, & enhance malt flavours, for a fuller, richer beer. 

You can also step things up by adding small amounts of specialty malts, such as Crystal Malt, to boost flavours & aromas, as well as to adjust colour. This can be as simple as steeping 100g - 200g of crushed malt, in a French press or a small grain bag, or even in the wort extract tin, and straining the resulting "tea" into the fermenter, or you can try a Partial Mash.

Partial Mashing is a process where a portion of the wort is made by mashing a small amount of base & specialty malts, but most fermentables are still malt extracts or simple sugars. You would do this to obtain the character of base malts, for example Vienna Malt, that can't be found in extract form, as well as for the individual contributions of specialty malts, like Chocolate Malt, or Cookie Malt. 1 to 2 kilos of grain are added to a grain bag & steeped in a pot of water at around 65°C for up to an hour. 

You can improve hop character in a number of ways - pop your favourite hops in a French press with hot water, & add the resulting "tea" to your fermenter, or dry hop by adding hop pellets directly into the wort after primary fermentation has completed, usually in a hop bag. This makes it easy to get to know what impact varieties of hops can have on your preferred styles. Traditional hops will add a floral, spicy or herbal note, while New World (American, Australian & NZ) hops bring a range of fruity flavours & aromas, from citrus to passionfruit or grape-like characters.

White Labs Cream Ale Yeast Blend WLP080

Another fundamental improvement is to choose a specific yeast strain. Extract kits are supplied with a generic yeast, often tried & tested, & certainly adequate for many applications. Specific strains provide more creative control, with fermentation flavours that will bring out the best in any style of beer. Dried yeasts are easy to use, but offer a relatively limited range, while liquid yeasts are available in a huge number of varieties with unique profiles & properties. Whether you are making a crisp lager, a hoppy pale ale or a complex Belgian saison, there is a yeast strain that will best serve your purposes.

Image result for morgan's sanitiser

Anything that comes into contact with cool wort must be thoroughly cleaned and sanitised. Wort is rich in sugars, & provides moulds and bacteria an ideal home to proliferate. Brewing yeast is highly competitive, but the slightest contamination can have disastrous impact on a beer's flavour, aroma & longevity. Organic soils can be washed off with basic detergents - you may prefer a low-suds fragrance free cleaner - but these need to be rinsed. A second, sanitising step is then required. No-rinse sanitisers can contain hydrogen peroxide or acid/surfactant blends but are safe to use when made up in to the correct solution as directed. Fermenters, spoons & paddles, hop bags, bottles & caps, & gravity fillers - all these need to be sanitised before use.

It's also important to avoid dissolved oxygen in your finished beer. Oxidised beer will be darker, & exhibit cardboard flavours, with muted hops & malt character. While aeration is crucial just before yeast is added, to promote yeast growth & healthy fermentation, steps to avoid unnecessary exposure to air need to be taken during & after the fermentation process. For extract brewers, the hotly debated topic of hot-side aeration (that is, during the mash & boiling of the wort) is not much of an issue. However, there are many opportunities for oxygen to make its way into your finished beer.

Splashing while transferring to a bottling bucket or into bottles or kegs, frequently opening the fermenter to check progress or sample the brewing beer, poor seals, a dry airlock - all these are to be avoided. In an ideal set-up, all transfers would be closed, with bottles & kegs purged with CO2, but simple measures will reduce oxygen ingress. Use silicon tubing to fill vessels from the bottom up, rather than splash from a height, sample from a spigot rather than the top of the vessel, & cap on the foam when you bottle (trapping CO2 escaping from the beer, rather than air, in the headspace). 


Better Than Basic Draught

1.7 kg Coopers Draught or Morgan's Australian Draught

1 kg HMI Ale Mix (600g Dextrose, 300g Light Malt Extract & 100g Maltodextrin)

100 g Viking Crystal 50 - crushed

12g Morgan's Finishing Hop Pellets - Amarillo, Galaxy or Saaz (for example)

SAFAle S-04 (yeast often used for English style ales)

30 Litre Fermenter

Large Saucepan

Grain Bag or Large Sieve/Strainer

Warm the tin in some hot water in the sink or bowl, to make its contents more runny & easy to pour. Use filtered tap water, boiled & cooled to minimise any chlorine or chloramine. With around 10 litres of water in the fermenter, mix in the tin of extract & the Ale Mix & stir thoroughly.

Steep the 100g of crushed Crystal malt in hot but not boiling water (around 75°C, if you can manage) - you can use the empty tin that's now handy, or use a small pot or saucepan with a small grain bag. Strain the results into your fermenter and top up with cool water to around 20 litres. A smaller volume (say, 19 litres) will give you a stronger, tastier beer, or you can dilute to 23 litres for a lower alcohol "session" strength.

Pitch in your yeast, aiming for a temperature around 18°C. You can add your finishing hops at the same time, or wait until the bubbling foam or krausen of fermentation begins to settle. This yeast (S-04) will tolerate fermentation temperatures from 15 to 22°C, but again, aim at 18°C. In around 2 weeks you will be able to bottle (adding two carbonation drops to a 640-750 ml bottle), & after a couple more weeks you will be drinking your beer.


Intro To All Grain Brewing Workshop - Book Now!

If you are looking to step up your brewing from basic kit & kilo, you can join us for a fun & interactive workshop providing an introduction to the world of all grain brewing. Learn how to make great homemade all grain beer from scratch & impress your family and friends! A brew will be made on the night while we discuss the process, ingredients, equipment and recipe development.

Special Offer:  Customers will get to take home a free HMI All Grain Kit on the night - valued at $20!


Reservoir store

Wednesday 12th September 2018, 6pm-8pm

Bookings accepted until Monday 10th September 2018

Book online, call 9460 2777 or email


Clayton store:

Wednesday 5th September 2018, 6pm-8pm

Bookings accepted until Monday 3rd September 2018

Book online, or call 9574 8222 or email



Click on our sale banner below for this week's Specials:



Gift Vouchers and Course Vouchers make an ideal present for any maker in your life, & are a great last minute gift for Father's Day! Available In-store or ONLINE.

Look Out, It's Father's Day!

Written by Home Make It — August 14, 2018

That's right, Father's Day is almost upon us - Sunday, 2nd of September! If your Dad is a maker, Home Make It has great gift ideas!

Winter Rolls On... (But The End Is In Sight)

Written by Home Make It — July 31, 2018

Winter rolls on. It's been a busy season for salami makers, with cold days, & colder nights. But, the solstice has passed, the days are getting longer, & the weather is beginning to warm up. Now is the time to look at longer lasting methods of preservation.

Now is also the time to take advantage of the last of the winter crops. Sauerkraut is one popular method of preserving cabbage, but it can't compete with Korean Kimchi for its sheer flavour punch. Find a simple method for making Kimchi below.

Winter also suits the brewing of lagers that enjoy lower fermentation temperatures & take a little longer to mature - just in time for the warmer weather ahead. An easy recipe for a classic Pils-style lager is included in this newsletter.