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I'm working on a Braggot recipe based on a Dark Wheat (Dunkel). I'm going to have some wheat DME left over. In the braggot recipes I've seen, priming is typically done with honey, and sometimes dextrose or a blend of the two. Is there any reason not to use the DME? I imagine that it would...

That's great to know, Peng. I've been meaning to visit and will some time soon. So far, I've only made plain dry meads and some "Joe's Ancient Orange". I'm ready to venture out and make some new things. The trouble is, you have to wait a long time before you know if it's any good. Mead...

Wow. It sounds like you're describing Moxie.

Honestly, I'd just wait it out! If your supply is limited just wait 3 weeks and test it then. If you can't wait, bide your time by starting a new batch! You probably won't take this advice. I'm not sure I would myself. Just know that cider may carb slow, so don't be disappointed if it's not...

Honda, you are fine with that air space, since the co2 drove out all of the Oxygen. However, if you rack your wine into a new carboy, all of that co2 goes away, and since fermentation is done, there will be no new carbonation to drive out the oxygen again. Since racking wine is often a good...

The bottle description says "a chocolatey, mocha character". I can see that. There's something in there giving it a very slight "zing", though. Could it be that it goes a little "sour" with natural yeasts? loneoak has pretty much nailed the description.

I'm just finishing a bottle of this now. I cannot place the fruitiness. I'm not so sure I taste licorice, though. If it's in there; and it could be; it's very subtle. Something almost taste prune-like. Since it's from Sri Lanka, I wonder if they use tamarinds.

Thanks for the tips. It sounds like I'm still going to get "beer", so I'm happy. So I don't have to open the carboy and expose it to air, I'm thinking I'll do the diaceytl rest anyway. Then, based on your experience, I'll just leave it in the coldest part of my basement for a few months. The...

About a month ago, I bought a Munich Helles beer kit. New to beer making (I normally make meads), I didn't realize the strict temperature controls needed for lagering. Having realized this, I decided to go ahead and brew the ingredients anyhow with the thought that, it may not be a proper...