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Where I live, I can get no hops. I can get as much barley and wheat I want but shall have to malt it myself. I do not have an oven to roast/dry it out. Have been thinking on these lines and wanted to try... We do get non-alcoholic malt drinks made by the only brewery in the country and they...

Hi, I made some strawberry wine from fresh fruit and later fined it with a bit of extra gelatin because of the pectin present in it. The result: my wine became cloudy. Is there anything I can do using natural ingredients? Where I live, I cannot import wine making material and none is locally...

Hi, I made some strawberry wine from fresh fruit and later fined it with a bit of extra gelatin because of the pectin present in it. The result: my wine became cloudy. Is there anything I can do using natural ingredients? Where I live, I cannot import wine making material and none is locally...

I have no idea how bitter hops is, but I can assure you the green skin of unripe and semi-ripe papayas is one of the most bitter thing I tasted. How about using a little of this in place of hops that I do not have available here? It would also add a little pectic enzyme to the must... What say...

Okay this might seem a weird idea, but then great ideas usually are in the beginning :D Problem is where I live I do not get wine/beer/ale yeasts, and I cannot order online because it's a contraband item. The only resource I have is bakers yeast. I've been thinking, if the same batch of...

I have been trying to find out if most pectic enzyme is found in the peel of a ripe, ready to eat papaya or a green, unripe one. In other words, do I use the peel from a ripe, semi-ripe or unripe papaya in my wine? BTW, green peel from unripe and even semi-ripe pawpaws is absolutely bitter...

I am getting ready to ferment strawberries into wine - More on that in a separate thread. Many of the recipes I have come across require the crushed strawberries be left with pectic enzyme simply covered with a towel for 1-2 days, and then fermented the same way, i.e., just covered with a...

I just fermented my first batch of grape wine.... Here's the recipe: Ingredients: 4 liters of packed red grape juice (without sugar and preservatives) 1 liter water 100 grams raisins 500 grams cane sugar 2 teaspoons citric acid 1/2 cup of strong black tea 2 packets of bakers...

Hi! Okay guys, I am trying to make my first grape wine with the bare basics. I've got 5 liters red grape juice (no preservatives or sugar added) I do not have any yeast nutrients or special additives. Last time I made apfelwein with bakers yeast and it worked fine and fermented it...

Hi friends, After first ever brew of an Apocalypse-style sugar beer, I set my goals high and tried to make Apfelwein. Short on budget, and a bit afraid because of living in a country where it's illegal to keep alcohol, I decided to experiment with just 5 liters (1.32 gal) of sugar free...

What are the pros and cons of fermenting glucose in place of sucrose (cane sugar) or dextrose (corn sugar) Anybody tried it? Cheers! :mug:

Just wondering if anyone on here tried brewing in clay pots and what the result was? I'm sure people in the olden days did.... :drunk: :D

I know it is a weird question, but can't unmalted barley be fermented by adding something that already has amylase to the mash? I know it has to be scientifically possible, but has anyone tried it? In short, I want to make beer without using malted grains... how do I do that?

Hi friends, I am new and this is my first 'brewing' post and second only after a short introduction. I live in a country where drinking is illegal for the majority. It is on the expensive side, and while it is easily available, you run a big risk of being caught while taking it home. So I...

Hi Everybody, I am new to this forum, and new to brewing. I live in a country where buying beer and spirits is not only expensive, it is also risky, being illegal for the majority. So I decided to give a try at brewing at home. Hope to learn at lot from you experienced boozers! :D Hope...