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I haven’t posted or brewed in years. I’m not sure what inspired it, but I got the urge to try another batch of Atomic Fireball Mead. I bought some of the ingredients, then made a trip to Austin Homebrew, where I spent more than I had planned. I got started last night on a Mead with...

A customer gave me several pounds of figs, so naturally, I want to turn them into an alcoholic beverage.

I've got a batch of Raspberry mead that I'll be splitting in 2; one with chocolate. It will be a sweet mead. The 6 gallon batch has 12 pounds of raspberry puree. How much cocoa nibs? Looking for pronounced chocolate flavor. Thanks.

Is 3 (total) OK? My brother and I want to make a bourbon barrel mead. I'm wondering if filling it up with a stout after that would be worthwhile.

My brother and I will start a 12 gallon batch of "Mambo In Your Mouth" soon. I bought a bunch of puree, but don't know how much to use in place of the fresh fruit from the original recipe in The Joy Of Homebrewing. Any advice? Thanks, Lee

Because it sure is a PITA. I want to start a new batch tonight. I love the stuff. I go crazy with the ginger; using abut 3 times what Alton Brown recommends. I'm wondering if I can just dump ginger into a food processor and save a lot of time.

I was thinking about trying it. Has anyone here done it? How did it turn out?

I've seen lots of questions about soldering on Homebrewing forums; how to do it and how to avoid it. Do you think there would be any interest in having someone who knows how and has the equipment go to a LHBS so homebrewers could get their stuff soldered?

When I poured the cinnamon oil in, I was very disappointed to see it acting like an oil in water. It made little globs and sunk to the bottom. I stirred it around a bit and I guess that did some good. The sample I drank did have more cinnamon taste than one I tried before adding the oil. I have...

Thread title pretty much says it all. I've never made soda so I don't really know how to formulate a recipe.

The fortified type, not just lots of Mulberries. I got 'em falling over my back yard. May as well use some of nature's bounty. ;)

What do raisins do for it? I want to make a cooking wine with garlic and chilis. I'll be using fresh jalapenos and those dried red chilis that are often in Asian dishes. I've seen jalapeno recipes with no raisins and garlic recipes with 1 pound. Would/should a garlic and jalapeno recipe get any...

I found a 5-year old post on another forum, but some of the weights/quantities are in unusual symbols rather than numbers. I would really like to make this one, but I don't want to go wildly off the mark on any of the quantities. Thanks, Lee

I found one thread re stuck fermentation in General Techniques, but it's kind of an orphan; no final results. The op was advised to start fermentation with barley then add honey once it gets going. That sounds like good advice. I bought the ingredients for it last night. My plan is to leave...

The recipe in Radical Brewing says use 1-2 boxes of Red Zinger tea for color. With its strong peppermint smell and some of the other ingredients, I have a hard time believing that color is its only contribution. Also- does the AHA recipe have tea in it? Can someone post that recipe?

I saw a book at Barnes & Noble before Christmas with these and other recipes. It was full-color, lots of pics. It's obviously in print now or very recently was. I can only remember these two recipes (I really want to make both). I don't remember much else about it. Does anyone know what book I'm...

Or panic? I used 2 packs of Wyeast 4184 Sweet Mead. I'm getting worried. Also getting ready to dump in some Red Star Pasteur Champagne yeast. That stuff is going like gangbusters in my JOAM and Bochet.

Inspired by Shiner Cheer, a Dunkelweizen with hints of peach and pecan, I want to make a drink with stronger flavors. I want it to be pretty strong too. At least 10% ABV. Anyone have any ideas? I've never come up with a recipe from scratch. Thanks.

My brother-in-law gave me a Shiner "Cheer" Christmas beer recently. It has hints of peach and pecan. It was pretty good, but I'm thinking it would be awesome with more of both flavors. Can I just soak a bunch of pecans in vodka for a while and add them to secondary? Will the alcohol in a braggot...

I saw a recipe somewhere else that said to use 3 tangerines. I didn't like the idea of the white part of the rind going in, so I bought 4 and juiced them, also adding the pulp and zest. Will I need to make a second batch without any tangerine and mix with this? I didn't have any bread yeast...