Recent content by jrundle

Yeah it's not a 'beer' recipe, simply something that used to be made as a regional drink. I'm not really sure what you'd call it! I'm just experimenting with old recipes and was interested in your input. I guess the salt was used as an additive to prevent spoilage when water and sanitatization...

Hi all. I've never used hops or grain before, but recently discovered an recipe that was made in ye olden days in Cornwall, called Swank. It's ingredients combine hops, brown sugar, raisins, ginger and salt. I was wondering if the addition of a caramel malt (60l) would complement this recipe...

So I finally bottled my first ever mead/melomel today. The rhubarb one has gone cloudy and started to re ferment so it's getting treatment at the mo. Tried the other two and they are very nice (in my opinion, I don't really know what a good one is supposed to taste like, but anyone in Cornwall...

Fly agaric? Holy crap dude. I need to hear the tasting notes on that one!

1) Rhubarb 2) raspberry 3) blackberry, flavoured with whisky oak chips and Madagascan vanilla liqueur.

So I've made a gallon of blackberry mead with whisky oak chips. I will add some Madagascan vanilla liqueur once I've rained off the fruit. I was going to leave the fruit et al in there for two weeks, but I tried it this morning after it's been sitting for 5 days and the whisky oak flavour is...

Just thinking of what to flavour my mead with, and wondered if the aforementioned would work well? what are your thoughts? Has anyone done this already?

Thanks for the messages guys. A lot of information going into my brain at the mo, and I'm trying to sort out what's relevant to me right now as I'm going along.....My copy of 'complete meadmaker' arrived this morning so gonna have a good read of that. The fermentation has stopped and I have...

Hi all. Looking for a bit of advise on doing a melomel. I've basically done 2.5gallons mead base and I'm going to split it and add 6oz raspberrys in 1gal, 2.5lb rhubarb in another (all from the allotment and currently in the freezer) and leave half gal as is. It's been fermenting for 7 days and...

Hi all. I've just finished a ginger beer brew (5%) and I'm a bit stuck as what to do next. It is still in its primary and fermentation has finished. I need too: 1) sweeten the brew 2) bottle ferment So my questions are 1) What can I use to sweeten the brew (I assume some kind of non...

Hi all. I've just finished a ginger beer brew (5%) and I'm a bit stuck as what to do next. It is still in its primary and fermentation has finished. I need too: 1) sweeten the brew 2) bottle ferment So my questions are 1) What can I use to sweeten the brew (I assume some kind of non...