Recent content by Ms_Goodlife

I will might be a while though.

Gathering together the ingredients for a grapefruit IPA.

Being a newbie to home brewing I can offer no advice however I will be very interested in your results. How are you converting the starches to sugar? I was reading somewhere about using lentils which I thought might be interesting but just at the moment I'm doing everything quite conservatively...

Naa I made it with beautiful caramelised roast pumpkin and spices but not an overload of them. Hopefully as it matures it will develop some tasty aromas and flavour.

Bottled five gal of gluten free pumpkin beer. Initial taste suggests it will be very light tasting, is that what it's meant to taste like? Living in New Zealand I've never had opportunity to taste pumpkin beer. Those sorts of beers don't really appear anywhere.

Zested some grapefruit to freeze for next brew.

Preparing house etc for sale viewing, making marmalade, preparing some kiwifruit for freezing for two days to start a kiwifruit and mint wine and racking assorted meads. Later in the week trying my hand at making Belgian candi for the next brew thinking gf grapefruit ale :)

I've just been reading a book, gluten free brews, about gluten free brewing and some of the breweries. One of them talked about using lentils and having good success with them. Just wondering if anyone has experimented with them?

5 gallon feijoa, 5 gallon pineapple and coconut, 3 gal chocolate, 3 gal coffee, 1 gal apple, 1 gal tomato, 1 gal pomegranate, 1 gal fig, 1 gal kiwifruit= 21 + 404.5 = 425.5

If I was going to make 1 gal coffee mead with a touch of vanilla, how much honey do you think would take the place of the sugar in these recipes? I made some chocolate mead using 2kg of honey in increments 1.5, .25, it's just gone into secondary so it'll be a while but the .25 will go in at the...

I have a one gallon of tomato wine I racked last week after a week in primary. It too is a golden colour already. I used the recipe from the joy of winemaking. Looking forward to the first taste mm mmm. Smells yeasty at the moment :)