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Totally agree! I live in Finland and My mother in law is an avid berry picker, we get of them every year, raspberries and cloudberries too! she Recently told us to make room for this years harvest which to me meant “make blueberry beer!”

That’s a great idea! Thanks 👌

Recently rediscovered home brewing after about ten years, oh my have things changed. Thanks hipsters 👍 anyway! I want to make a beer with blueberries, i have a freezer full and more on the way. I don’t have a secondary vessel yet so won’t be able to make an berry addition during secondary...

How.many watermelons make 5 gallons!? I must grow some watermelon and try this it sounds so good!

winemaking.jackkeller.net/request215.asp this was the recipe. I didn't do it exactly to the letter but it was close enough. Never thought of using it as cooking wine I just happened to have loads of basil and some grape extract lying around thought id experiment. I guess if it tastes foul I can...

Sorry for being confusing! As you can tell I'm some what of a noob! I'm on about making my own mault from barly?

I want to get in to brewing with my own blend of extract but iv been told its not worth it if you don't have the proper kit because its a pain to clean and to actually get the extract out of the pot you mash in. What do you guys think? Should I hold off until I can get the rite kit?

I'm in the midst of brewing some. Its got a few weeks before bottling. Just wanted to see if any one else has made it or tasted it?

I didn't take any gravity readings but I left it in its final fermentation vessel until it stopped bubbling and left it for a while longer actually as I became busy with uni work. Id let it age a few months in bottle and it seemes to taste fine

It was tesco value honey. I know that may be a bit of a no no on here but it was cheap n I managed to get a load for not much. Could it have just been yeast sediment floating? I know with beer sometimes if the temperature changes a lot you get bits of dead yeast on the surface

I have just finished my first load of mead. When it was in secondary I noticed a sort of white skin form on the surface. I removed it but it came back in a few days. It didn't taste off so I bottled it and so far there is no skin. Any idea what that could have been?

It was my girlfriends older sister who does a bit of home brewing herself. Thanks every one! I didn't even .know there was a specific amount of suger needed for carbing up! I always just used a small suger spoon in each bottle! Will defiantly be carbing up properly next time!

I was recently told I should not taste my ale the same day I bottle it. It makes sence I guess as I know any wine, cider, beer what ever will improve with age. But how long should I leave before I crack it open and enjoy the fruits of my labor?