Just bought a bunch of brown sugar and I have a ton of left over black berries from last year. Plus I realize I have a champagne yeast in my pile. Should I go for some funky hooch and any recommendations?
I don't like the taste of fermented brown sugar (loses sweetness but still has a molasses taste, so it's not very good especially in large amounts) but I love blackberry wine. I have a recipe posted that I enjoy. If you reduced the sugar (and so the OG), it wouldn't be "hooch" but it would be a very nice lower ABV blackberry cooler type of drink.
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