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Here it is : 16lbs Honey 5 Gallons spring water Lalvin D-47 2tsp energizer 2tsp nutrient zest of 10 oranges (1 1/4 cups) zest of 10 limes (2/3rd cup) zest of 5 lemons (1/3rd cup) 1.25 tsp ground cinnamon 1.25 tsp ground nutmeg 5 points of a star anise 2.5 tsp lavender flowers 50g stem of...

So here was my original recipe : 5 gallons apple juice (hytop from winco -- cost $3/gallon) 4 lbs Fructose ($1.75/lb) 1oz Centennial (9.5 alpha) 60 minutes 1oz Centennial (9.5 alpha) end of boil 1 packet Montrachet Yeast Now this fermented with vigor and insanity, had some great Rhino fart...

Why can't you just toss that stuff in a carboy and toss in some yeast? Drink Fresh ;)

I have a friend who likes hard lemonade so I thought I would buy enough lemonade concentrate to bring the OG up to mid beer levels and pitch some yeast and live happily ever after. Long story short, it didn't end up hard lemonade. It was *ok* to drink a year later... but for the most part it...

I've doen something similar, except I mulled an Apfelwein, and it was outstanding. I used this recipe : http://web.med.harvard.edu/sites/murmur/html/articles/121503/121503_abeck.asp Except of course I replaced the red wien for Apfelwein

HaH! I am a newb

I didn't want to cross the newbie line and ask a questions without searching. So I did search, but I couldn't find any information on an "OAM" that was significant enough to show it was pertenant, like the larger threads... like the Apfelwien thread and BrandonO's graff. But none the less I'm...

Why does mead ferment so much slower than apple wines or beers? Mine seem to crawl. I add nutrients and energizer. Is it the yeast, or the complex sugars in honey? Is it the lack of free aminos? What makes mead so slow to ferment?

Any more updates? I really need to know how it tastes, cause I was thinking of attempting a recipe that blends roasted chicory at flame-out.

There are lots of ways to backsweeten. For cider I would suggest using dextrose or fructose. Make sure its completely 100% fermented and doesn't contain any yeast. You can also use artificial sweeteners since they will not referment.

Apple Season! I live by a city that is nothing but large orchards, that specialize in all types of fruit, but as every year I love to concentrate on apples. They grow like mad out here, but never really large enough for the hand eating type. This means we get a giant "milk-style" transport...

Sounds great! Nothing says holidays like cranberries and intoxication. Let me know how it turns out... seriously, I'm very interested.

Did several experiments with "coffee house flavoring" apfelwein and found this to be conclusive: 1. Flavor the finished product. If you plan on force carbonating, then add flavoring before force carbonation. Do not flavor apfelwein that is not transparent since these flavors can have...

I put a stopper on the carboy and I roll and shake the thing until its opaque.

I traditionally do a no-heat, no-sulfite method when making mead, but this time I used 18lbs of honey, and it would not all dissolve into the water. I have a one inch thick band at the bottom of my 6-gallon carboy of just honey. Does anyone have experience on how that will affect fermentation?

So I planted 4 cascade rhizomes this early spring and they are doing great. They look ready to pick, but I don't know when to pick them. I also want to use them to make Tej Mead. So here are my questions : When do you pick Cascades? How many hops are good to use to make Tej? Thanks peoples!

So its like how soysauce is made? You add water and salt to bring it up to a 30% salinity and let it age in the sun until it creates the desired taste? Then what... boil it down?

I'm interested if anyone has made homemade marmite? I'm thinking about trying to make some, but I lack the basic knowledge of its production. How does one encourage autolysis? What other flavors are there in Marmite(I think celery...)

Idaho's state fruit, and super abundant. But not that abundant?! I took 3 hours to pick around 4 lbs of huckleberries today. There things smell like magic. They are so good that you sometimes have to scare the bears away from them to get the good pickings. Yet all the recipes I find call for...

ok, so I flavored some apple wines with "cafe" style flavors. And I've come to this conclusion : Don't do it! Well... you can with mild success, but if you want to be a rock star... DON'T DO IT. From my experience I've found this : People don't care for how subtle your wine is, if it tastes...