Recent content by ShadesManna

This might help you on your way: Some Honey Beers You could also consider making a braggot: Braggot Info

Ah, thank you all. IslandLizard was right about page scaling! Thank you!

Is it just me, or did some of the fonts change on this page? Most notably, the navigation bar under the title "Homebrew Talk." Wondering if it changed, or if it's some kind of browser setting that Windows decided to flip on me. 😆

Do you mean you'd like someone to design and print out stickers for you? Or someone to print out your sticker design for you? Or to ship you blank stickers?

Start with a little (a drop or two), then gradually add more until you get the color you want. Remember that the base color of your wine will effect how other colors mix with it. For example, if your wine is a common white wine color (read as: yellowish), when you add blue food coloring, it will...

Here's a quick mead recipe: Quick Mead And a page for melomels: Melomels

Look at it. Is it clear? Cloudy? Are there things floating in it? Growing in it? Living in it? Has it evaporated significantly? Smell it. Does it smell like wine? Like vinegar? Like farts? Like rotten eggs? If it looks all right, and smells all right, taste it. Does it taste like wine? Is it...

If you used grapes, there might be naturally occurring yeast on the skins, which may start fermentation on its own. That is also a possibility with any actual fruit (as opposed to canned, or treated), but to a lesser extent. If you used canned or otherwise "ready to go" fruit, it likely has no...

Congratulations on your first cider! Wow that's a lot of variables. What was in the bucket besides apple juice? What kind of yeast? Nutrient? Acid? Pectic enzyme? Tannin? How much oxygen was the juice exposed to from using the cotton wool in the hole? How much sugar did you add? What was the...

Welcome to the mead world! It might take longer to make than other booze, but it sure is delicious. If all you put in there was basically honey, water, and yeast - it's might be "honey impurities." This could be anything from dirt, pollen, beeswax, bee parts, or debris from the honeycomb...

When you collect wild yeast (usually used for breadmaking purposes), you are also collecting a lot of other friends. This includes, but is not limited to: pollen, dust, bacteria, and insects. When you use wild yeast in breads, all of those things are killed off while baking. As wine doesn't...

If you are willing to wait the 8 years from seed to an apple-bearing tree, you might as well use the seeds. Search engine results mostly say that pre-made saplings and saplings made from seeds still both take 8 years to bear fruit. If you're concerned about "apple purity," you could buy seeds...

As long as you stabilize before sweetening, you can really use anything you want to sweeten after the fact. After a quick DuckDuckGo search, it looks like most Torani syrups have preservatives in them, too. Still, stabilize, then sweeten. Do it in small doses at a time - you can always add more...

If you're going to make mulled cider (juice + booze in a crock pot), why use the hard cider you worked so hard to make? If it is delicious on its own, drink it on its own. If you're going to dump a bunch of fresh non-alcoholic cider, a ton of spices, and rum into a crock pot ... that sounds like...