Jrhd437

Recipes 

OK, the title is not legal - but I'm thinking of preparing a water/sugar/nutrient/yeast mixture that has an alcohol potential of about 3% and letting it ferment to dryness.

Then, add a cup of sugar per liter and some root beer extract and bottle and cap in champagne bottles... let them set for a few days and then refridgerate.

I'm a newbie, so if anything here sounds like a disaster, lemme know.

Thanks guys!

KevinM

Recipes 

sounds doable, but I don't know about the lack of sweetness. But that's because I associate the flavor with sweetness. Try a vodka test if you can by using cheap vodka, a bit diluted down to 3% and add a few drops of extract to estimate the taste.

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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.