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Ummmm If its truly kombucha there should be no gluten at all! This is beverage is only tea, sugar and the culture. If you add flavor then this will change if its gluten free or not. Recipe for 1 gallon 12-14 tea (orange pekoe) and four cups sugar. The scoby is supplied by buying one or getting...

Hello All, No doubt most have tried this already and if not why not :). I took 4 gallon of fresh pressed apples cider and fermented it to 6% then decided to...hey why not dry hop Cascade into it. I added this once the gravity was at 1.010 and let it finish out from three weeks. WOW the flavor...

Make sure you use only ripe Elderberries as the green one's are toxic. You will know when they are ready as the stem will be dark purple as well. What I have found is elderberry is so strong in flavor that you can cut the juice in half and still have the flavor and character of the fruit. I did...

Hello All, This year in Ontario was a bad year for wild apples but the Fall Pears did very good. I and a buddy of mine decided that it was time to use these Pears and his Elderberry's for wine. Since I have never made Elderberry wine I though heck ya lets give it a go. We pressed 30liters of...

I also took 750lbs of local wild apples and gave them a bleach rinse before pressing them into 48 Gallons of apple cider. I didn't want a wild yeast strain though and added 1118 to get this going. Crisp and very dry was the result. Hope yours turns out.

Saabmike, I get condensation in my fermenter once and awhile too. I use a glass fermenter and the basement is between 18-20cel. If you see condensation on the inside then the liquid is warmer then the outside of the bottle and "sweats" inside until the fermenting is done (heat is made during...

I just finished my third batch of ginger beer used; 3.5 liters water 2 inches of peeled thin sliced ginger root 1/4 lime washed and cut in the center to let the juice out 4tbs honey (grav test to get abv you want) 7grams lavalin-1118 Boiled on the stove until water turned golden in color, cool...

Im most likely off on that number but I take the sugar content of my honey (based on my experence) measure the BRIX of all sugar and add together. Brix is the number times four for gravity. I tested it and it's more like 1.128 or 32Brix

I started this test batch to see how it will turn out. I had already made a mead from the Joe's Ancient Mead recipe a long time ago and it turned out amazing after one year in the bottle. So, I decided to give Apricots a go and see if that will yield the same results. The Stuff: 4 Liter carboy...

Give it some time to thicken and that will tell you. It shouldn't be black or green either. Then again I don't know what your tea was when you started. I use 14 black tea and 4 green tea and the scoby looks beige all the way thru and if left long enough will take over the whole jar. Mine was in...

I only added the 245grams of blueberries with 128grams white sugar and mixed it with 500mL of bottled water and poured it in.

I just noticed I didn't add the recipe so this might clear things up. 975 Grams (2.145 LBS) Local Brand Farm Honey – Unpasteurized. 2.9KG (6.38LBS) No Name Honey (Pasteurized) 500 Grams Blueberries (50grams sugar) 1 Cup White Sugar (128 Grams) 245 Grams (Blueberry slurry is 128g sugar...

Unpasteurized Honey has its own antibacterial properties and helps to prevent bad bacteria. But with wine it has lots of bacteria from the skins and in the air that gets in the process so more care need to be added at least until the wine gets fermenting.

I have taken the raspberries out as the ferment did stop as expected. Added 1/8 tsp yeast nutrition and topped up with water for losses and presto fermentation is now on its way again and should be fine. I know 11.8% isn't a session mead but I'm not going for that. This is for aging.

Went to the store today and they had Raspberries on sale so I decide to make Mead. Ingredients: 975grams Honey (used UN-pasterized local honey 1 jar=2.145lbs) 680 grams Ripe Raspberries 1/8 Tsp Ammonium Phosphate (Yeast Nutrient) 1 tsp Bread yeast (should die out on the sweeter side)...

Well the Blubelmel is now in age mode in the wine rack. Started at 1.066 and finished at 0.995 so its nice about 10.5% going my memory. The secondary blueberry addition added a very nice blueish red hue to the batch and a nice light taste of blueberry. Aging will take the yeastie overtone out as...

vernwvu: Take your gravity number 1.105 drop the decimal so 1105 X 0.3= 773.5 so take that like this 1.077 then 1077 x 0.3=323.1 so 1.032. Not the best math for accurate numbers but you get the idea. Remember too that with every addition the yeast will ramp up activity and thus your mead will...

I have used many different methods to prevent oxygen; 1) K.I.S.S Method put a long food grade tube in your bucket or carboy so it coils the bottom at least once and let gravity do the rest! 2) Get a special bung that will take a siphon tube and the other attach to a Vacuum pump on low to...

How about Fig-in-tastic I was going to do figs too at some point due to the highest sugar content in that fruit....sounds like a nice drink.

If Im reading this right you put 14lbs in 5gallons and you don't think your gravity will be good? I used 3.975Kg Honey to 18Liters and my gravity was 1.066 so yours should be 1.125 or close to it. If it was close to that and you used a good high floc. yeast you should be close to 14-18% ABV