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Brain pickin' time - I am making Curt Stock's Super Berry Melomel. OG 1.158 FG 1.030-1.040 estim ABV 15.8 21 lbs wildflower honey 12 lbs blackberry/raspberry/blueberry mix 6 lbs strawberries 96 ounces black currant juice 2.3 gal water Narbonne yeast Staggered nutrient/energizer...

Put pureed peaches into secondary fermenter. Siphon brew into that container, leaving sediment behind. Using a canned puree over fresh fruit has the advantage of being free of bacteria. Sanitize the puree can, and the can opener in your kitchen is likely way too grungy / bacteria laden. Good...

On the topic of how much peppers to add: I just re-racked a one gal batch of raspberry / blackberry / serrano mead. Two fair size serranos split length-wise and dropped raw into the secondary (with seeds) for one month has it right between warm and hot. Just about right for my taste. Now it's...

This sounded cool, so and I decided to jump in. My first wine ever, thus no input on your question. I am 10 days into this 2 gal batch, and reading how wild your initial ferment was, I did this in a 5 gal vessel. Glad I did! * 7 pounds carrots * 1.25 pound raisins chopped * 10 cups...

Yup, I know about that. My wife has finally taken a shine to something I cooked up, and it's a Kolsch that I tweaked a little. So I'll need to whip up another batch of that, and I did promise a co-worker a half batch of the wine of her choice in exchange for all of her wine making equipt. But...

OK, last question: When you say, "Picked out the habanero pepper flesh" does that mean flesh only and you did not include the seeds? Thanx!

Curious how you did the peppers. From making various jams with jalapenos, serranos and habaneros I know that white sugar will eliminate much of the heat. I don't know if the fermentable sugars in beer have the same effect as white sugar. Of course, using the seeds or not makes a huge...

This caught my eye. I love spicy stuff. I have a mixed berry jalapeno mead in progress. I just need the time and an available fermenter. Just curious - Why the decision to add the rice syrup and extracts at the last minute / after flameout?

I'm going to do up a one gallon batch of carrot wine. It sounds like you have used these spices on multiple occasions, so may I ask how much nutmeg / cinnamon would you suggest to -lightly- spice a carrot wine?

Hell, Idunno, guess I assumed the glue would be water soluble. Newbie bumpin' along learning on the fly here.

Thought I'd pass on this tip Went to my local recycling center today and came home with about a hundred Summit empties. I soaked them in Star San thinking if they sat long enough the labels would come off easily. Nope. Still needed a -lot- of scraping and scrubbing. Tried PBW at minimal...

2 steps ahead of ya - I got a second batch bottled today, three others are more or less ten days into fermenting, and I started a batch of "Cerveza" for my wife today. I have one Ale Pail open, so on my next next day off I'll start that Belgian Tripel. Second bucket, indeed!! ;)

English Brown Ale finished at 1.01, 48 bottles, and guess what, tastes good even before it's carbonated!! Couldn't be happier - I was worried it would taste like ... used beer. Now I have an empty fermenter, so it's time to clean the kitchen and get the next batch cooking.

Not using a blowoff tube with a fast and furiously fermenting recipe. Messy!

Luckily, I'll also be bottling 5 gallons of English Brown Ale tomorrow, my very first brew. Hopefully they'll both be drinkable. Can't wait!!

OK, so I thought I'd try this White House Honey Ale, bought a one gallon kit. I'm due to bottle it tomorrow, and I'm realizing that I came up well short of the one gallon mark after brewing. I am over 15% short I'm figuring. (by weight) What effect will this have on the finished product...

OK, I am not from Missouri, but ya gotta show me why extract brewing is not good enough. Maybe I'll be happy with the quality of what's cooking right now. Maybe my palate ain't so sophisticated, but it will likely guide how carried away I get with this. One thing I do know, I enjoy doing it...

I don't "do" bars, but fortunately I'm charming as hell!

No deposit here in Minn. I'll start asking around next week at the high volume bars. Eventually someone will say, "yes."

Very thoughtful of you, and the price is right, but from Minnesota it might not be cost effective.