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Exactly what the subject says--I'm building up the dregs from the anniversary bottle of their 08-08-08 Belgian IPA, and have no idea what it is (using apple juice, so starter fermentability isn't an issue). I sincerely doubt they used the fermentation strain for the bottling, so has anyone...

I have a couple ciders fermenting with Belgian yeasts (just small batches, with yeast harvested from commercial bottle conditioned beers*). My problem is that it is rather cold in my house--high 50s at best. Could this be the cause of the sulfurous odors and slight off tastes coming from the...

A yeast fermented rhubarb soda, with oats and chocolate malt. 1 pound rhubarb, roughly chopped (6 large stalks) 40 oz water 2 tablespoons Quaker Oats, toasted 1 tablespoon Chocolate malt (crushed) 1/4th teaspoon cinnamon 10 tbsp white sugar 2 tbsp brown sugar 1 teaspoon vanilla extract...

Belgian Dubble Apple Ale 4 lb pale ale 1 lb crystal 120 1 lb Special B (Cara aroma used) 1 lb raisins 1 pounds honey 2 pounds sugar 2.5 tsp DAP (Di-ammonium Phosphate 4 gallons apple cider Saflager S-23 Grains and raisins with 2 gallons of water. Pour into sanitized and preheated...

Some time ago I mixed up a wheat graff (cider/beer hybrid), and during fermentation it soured (not sure what the bug is). It came out tasting delicious, and I'd like to brew up a full batch of it one of these days, but the LHBS does not carry anything lactic... My question is, could I use...

A few weeks ago I started a graff with the following recipe. It fermented down, like it's supposed to, but now has a definite sour taste. Not a bad, vinegary, sour, but something more citrusy. What could have caused it? 1 pound white wheat ½ pound pale ale 1 gallon apple juice...

Light Cherry Cider 3 gallons Treetop Apple Cider 1 gallon Pomegranate Cherry Juice 5 pounds honey Safale US-05 3-4 vanilla beans Heat honey to liquid, mix with 1 gallon of juice, hydrate yeast in ½ jug of cherry juice, and pour everything into 5 gallon carboy. 9-12-12; OG is 1.082...

I started an apple wine (8-10% ABV) tonight, with the following recipe. 6 cans apple juice concentrate 1 gallon apple cider 2.5 pounds granny smith apples (pureed)(to hopefully provide some tartness) 4 pounds brown sugar (1/2 dark, 1/2 light 2 cinnamon sticks (in primary) Water to 5 gallons...

I've been itching to make a pea wine (not with pods, but with the sweet, yummy round things :D )--and will probably do so regardless as a curiosity, but I have a couple theoretical questions on how I might start. The main one is; how many pounds of veggies per gallon should I be looking at...

Being as it's already fall up here, and the fireweeds are in bloom I find myself wanting to make a fireweed blossom metheglyn(?). What would be the best way to extract the flavour--and colour if possible--from the flowers? I believe it would probably be the same for any mead or wine that uses...

A while back I was asking around for suggestions on a Cthulhu themed mead, and this one by Onihige jumped out at me. After a while, I came up with this recipe.. Elder Gods Braggot 3 pounds + ½ fed incrementally (honey will be caramelized, making it a bochet as well) Anise, wormwood...

I know that some of the folks on here oak their meads, at least occasionally. My questions are; What flavours do the various varieties of oak (smoked, toasted, French, English, etc...) contribute? What's the preferred form, chips, cubes, something else? And how do you prepare the oak for...

Black Lagoon Hydromel 12 dried juniper berries 10 fresh bay leaves (cracked) 3 (small) sprigs of fresh rosemary 1.25-1.5 pounds honey I made a tisane with herbs by boiling for about 10 minutes then letting it steep for about an hour and a quarter. At the beginning it was a nice, pale...

2.5 pounds honey (maybe a little less) ½ pound raisins ½ dried Guajillo pepper 4 Serranos, 1 with seeds (atually used 1/2 of another pepper, can't remember the name) Côte des Blancs yeast Water to 1 gallon Chop raisins and boil in water to cover for ½ hour, strain, press, repeat until...

3 gallons of Treetop crisp cider 4.5 cups of white sugar (brown would work too 1 package of Nottingham brewer’s yeast About 1/3rd pound of craisins Soak the yeast in some cider. I boiled the sugar in some cider until it reached the soft ball stage (could cook longer. Mix two gallons of...

I'm looking for ideas on a mead for a Cthulhu themed party--any suggestions? My mind is a blank on this one.... And I've already discarded the idea of sushi flavoured mead, so don't even think about it, lol

First off, has anyone made an almond mead before? My proposed recipe is below, adapted from an almond wine recipe somewere on this site. What type of yeast would you use? And would you add the 'chunks' into the carboy, or strain it after steeping? Almond Mead 1 cup almonds, blanched and...

Thomas’s Very Orange Mead 3 pounds honey 2 quarts good orange juice (I used pulp free) ½ packet Lalvin 71-B 1 tsp yeast nutrient Water to 1 gallon Heat honey until liquid, add the cold (ish) orange juice, and stir to combine. Pitch yeast and nutrients with a little OJ and warm...

I'm contemplating starting an herbed hydromel (weak mead) sometime soon and using rosemary, juniper (berries), and bay leaves for flavouring. My proposed recipe is below. Let me know what you think--and any name suggestions... 1-1.25 pounds honey Nottingham brewers yeast (looking at using...

I want to make up a four gallon batch of cider for an event in mid July. I'm aiming at a relatively sweet (1.015) cider, non-carbed (don't have the equipment for it), that tastes strongly of apples. My proposed recipe: 4 gallons apple cider (probably treetop 4 cups white/brown sugar...