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There is a very helpful site that calculates the SG of different fruits: http://blog.craftbeertraders.com/fruit-gravity-alcohol-calculator/

I started brewing gruits with DME about 2 years ago. The only "upgrade" I've made is to use steeping grains. I am more than happy with this level of brewing and have no intention of going all grain.

Maybe a "fruit graff"? I hope it does turn out graff-ish, because I have really come to like regular graff. I am going to make a batch of it at the same time.

I am posting this in two places to see where I get comments I am thinking about making a blueberry wine/beer hybrid by using a wine recipe but substituting DME for sugar, but a lesser amount. Here is the basic plan: 3 lbs frozen blueberries 1 lb Amber DME 8oz 60L crystal malt (steeped) water...

I am thinking about making a blueberry wine/beer hybrid by using a wine recipe but substituting DME for sugar, but a lesser amount. Here is the basic plan: 3 lbs frozen blueberries 1 lb Amber DME 8oz 60L crystal malt (steeped) water to 1 gal Not sure what yeast I would use, still thinking...

How would you encourage their production?

Last year I found a couple of gal of honey crisp juice. It made a great cider, but I added some juice from crabs, about 1 to 4 ratio if I remember correctly.

yes, it flowers over the fall, and fruit is bore mid winter. The flowers are amazing, and have a very far reaching fragrance. I have had these several years, but they don't ever have much fruit, probably due to poor pollination this time of year. The fruit would make an interesting brew, but...

So I just started a 1 gal cider made of: 1 qt crab apple juice 3 cans FAJC 1 qt of tea made from Russian olive flowers (they smell heavenly this time of year!) water to fill I just gave it a Campdem tab to kill any nasties from the crabs or flowers. Then tomorrow will set it off with Notty...

I think I will drink what I have, and hope it does not get too acidic before I drink it all.

It just sour enough to be good right now. In fact I am drinking a glass as I write. I just don't want it to go off any more, then it would not be good. I just gave it some Campden and will bottle tomorrow. A related thought, how much of the ABV is lost as it turns off to a bit vinegary?

I've got some cranberry cider that has been in the fermenter for about 1 month. It seems to be going sour, like some vinegar taste. But it is still drinkable. So can I hit it with Campden to stop it from going any more sour and then bottle it? Of course, that means I cannot bottle carb it, but...

Most people I tell say "wow, that's cool. I wish I could do that." I have tried to get my friends to brew, but none of them have started so far. But then again I live in the south with craft brew is not so big.

I made a Perry a couple of years ago with pears from my own tree. Juicing them was really difficult without the right equipment. But I juiced 30 lbs. I added this to some storebought pear juice and made 3 gal of perry. I bottled two gal, and after a couple of months is was OK, the first several...

Many are self pollinators. You just have to read up on the variety before planting

The one I planted is on grafted root stock. I wanted something a little smaller than a standard so it would take less room and be easier to pick. I've a back back and don't like using ladders.

Yes, cider is more like wine than beer. In other words it usually takes a little more time to be ready. Most of my ciders ferment for 3-4 weeks, at least. If it is cool outside (like now) I let them go for a couple of months before bottling. Then they need 3-5 weeks in the bottle to carb up and...

Just picked a 5 gal bucket full of Russet crabs. Just washed them and tomorrow will freeze them. I add juice from 2-3 lbs per gal of cider and it really improves store bought juice. I plan to make a batch of graff including them in a week or so. the tree is near a highway that they are...

Don't know about a rule of thumb, but there is a website calculator that i use from time to time: http://blog.craftbeertraders.com/fruit-gravity-alcohol-calculator/

I'm drinking a dark amber gruit, about 7.5% ABV. Bittered with herbal tea, spiked with a pinch of wormwood for good measure. It is 2 months in the bottle and really smooth. It is very easy to make. I plan to make a double batch next time, and stash half away for several months - if I can wait...