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In a specialty store, I found a container of palm sugar, and after watching the India episode of Booze Traveler I decided to try and recreate the Maharaja's Saffron wine. So here is my experiment: 1 lbs of Palm sugar 3/4 gallon water 20 threads of saffron 1 tablespoons Distillers yeast I...

It has been a while since I made any cause last I did not harvest enough flowers but Nasturtium flowers make a fantastic mead. Try to get an ounce per gallon and you will get a floral peppery flavor that goes great with a wildflower or cotton honey.

Pink lady's (sweet) and Granny Smiths (Tart) might pair perfectly. Sent from my iPhone using Home Brew

PS avoid "mealy" apples like Red Delicious. You want to try and find Winesaps or Sops of Wine to balance out a tart apple like Granny Smith. Sent from my iPhone using Home Brew

Look for heritage apples in your country. If you tell us what country, we may have a better idea of what apples you should look to find to use in your blend. Sent from my iPhone using Home Brew

I love Siberian Honeyberries but this year I had trouble with my bushes so didn't get but half a pint. Only enough for in a bowl of ice cream, not enough for a mead, maybe next year.

I kind of agree with fat bloke, beet root syrup or extract can add an earthy flavor that can be off-putting to some. Some other very red additives to consider: red currant syrup by Ikea, hibiscus syrup, or red raspberry syrup.

Beet juice as an additional sugar source will add some more red.

Are you thinking like habaneros? I'm not really diversely informed on peppers, which ones are yellow. They are Peruvian peppers, heat is less than Scotch bonnet and packed with a lot of flavor. Used in most Peruvian sauces.

I also love Crabbies and make a hard ginger beer each summer, this year I'm adding some yellow hot peppers for an extra bite. I love your recipe, and I sort of get the reason for cloves, but why allspice ?

This reminds of my best free honey story. My family was helping a fund raising event for a local charity that helps at-risk teens. The place has beehives to help with pollination and I was talking to the director and he told me he had some very raw honey. Then he handed me a black garbage...

I love making meads taste like low alcohol whiskey. My technique is to start with a honey that has a slight buttery flavor (adding a little Meadowfoam to wildflower works) then ferment till dry. Then put into a medium char oak keg for a year at least. I have a 13 gallon Hungarian oak and a 5...

Here is glass of 4 year old sparkling mead that turned out great. It lost its bubbles really quick, but it stayed pitulent and everyone at the table really enjoyed it.

Here are the Newport and Hallertau that are second year vines. Already harvested a quart container of dried hops. Then here are the first year Newport and Zeus.

2 gallons of a poppy seed mead 4 gallons of a blackberry melomel 5 gallons of a Serrano pepper/pepper honey capsumel 173.5 + 11 = 184.5

In honor of the Red Wedding I started a batch with 6# of wildflower/meadow foam honey (for Queen Jane), 2 tbls of mugwort (for the Frays), and 1 ounce of poppy seeds, because I didn't have access to harvest any milk of the poppy.

New year, new season. So far the season is going great. From the second year rhizomes, the vines are 14 feet, from the first year vines, they range from 4 inches to 4 feet. The vines are Newport, Zeus, and Liberty.

What makes this "Dublin" lemonade? Have thought of adding 1 tsp. of Irish Moss?

Well given this will be my first year growing it, drying, and malting it (sans sulphur) I'm just hoping for enough for a 1 gallon batch so I definitely will add to this thread as I progress through the whole process. But based on our acupuncturist friends comments, I may try an Asian market to...

I read about using the seeds from Job's Tears (coix lacryma) as a GF barley substitute. I planted a bunch of it this year to find out how it might turn out. Does anyone have any experience using this grain? How hard will it be to malt the seeds? If it works I'm going to make a GF beer using...