ajwillys
Well-Known Member
Hey,
I'm looking to brew something different for the holidays and bottle it in champagne bottles that I can give away. I'm leaning towards this cranberry zinger recipe I found because I'm intrigued by the ease, fruit, and champagne-like taste.
Here's a link to the recipe when a group brew was done (long before my time around here):
https://www.homebrewtalk.com/19135-post1.html
Anyway, my question is, does anybody still brew this regularly and what do more typical beer drinkers think of it?
Lastly, it's only 4.8% ABV. Any way to kick it up to 6-7% ABV without ruining the taste?
I'm looking to brew something different for the holidays and bottle it in champagne bottles that I can give away. I'm leaning towards this cranberry zinger recipe I found because I'm intrigued by the ease, fruit, and champagne-like taste.
Here's a link to the recipe when a group brew was done (long before my time around here):
https://www.homebrewtalk.com/19135-post1.html
Anyway, my question is, does anybody still brew this regularly and what do more typical beer drinkers think of it?
Lastly, it's only 4.8% ABV. Any way to kick it up to 6-7% ABV without ruining the taste?