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I just squished waaaaay too many Saskatoon berries. What I've got in the fermenter now: 27kg crushed Saskatoons -- about 40% easily squished-out juice @ 20ish brix 6kg unpasteurized clover honey 9kg water Saskatoons are pretty dry and strong-flavored so they need to be diluted a little...

I'm trying in producing something refreshing for summer. Jamil's cream ale recipe: 5# pils 5# two-row 1# flaked corn 1# sugar ~20 IBU hops, ideally non-citrusy seems like a reasonable starting point, but ideally I would like something with a bit more mouthfeel and head retention...

I just picked about 50lbs of Concord grapes. This is about as late in the season as possible, and there have been several nights of frost already. Grapes are *very* ripe and sweet. I am aware that making straight Concord wine as from wine grapes is discouraged because of low sugar content...