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I used Vigo Cider Yeast in the last batch of cider I made. The gravity was quite high, I think, although I didn't have my handy measuring test jug thing at hand to do a proper hydrometer reading. If I remember correctly, it had a potential alcohol of around 15% (whatever specific gravity that...

Somewhere between one and two gallons at an unseasonable time of year. I had some windfalls in plastic bags sitting around in January so crushed them in a bucket with a willow branch, macerated them over night, then pressed the pulp next day. I fermented in primary for two weeks then...

Sounds like it's worth a shot.

At present I have a gallon jug full of mead made with Harrogate spring water, raw honey from Lithuania and Lavlin 71-b 1122 "Narbonne" yeast. I have over two gallons of raw honey mead made with Evian mineral water that I'm fermenting with Nottingham ale yeast. It's been in primary for two...

Last cider I made I left for two weeks in the primary fermentor. In the past, due to a lack of secondary fermentation vessels, I left it in primary for around a month.

I had an issue with airspace in a one gallon jug of cider just the other day so I defrosted some of the sloes in the freezer and put them into the demijohn until the levels were just below the bung. When I made my first batch of blackberry / bramble wine I had a similar issue, so filled it with...

Cheers ; )

I heard of a Welsh mead seasoned with oak leaves.

Thanks everyone for your replies. Yes, marrow is an oversized courgette / zucchini. I did a different method, wherein I grated the marrow and put layers of the grated marrow and Demerara sugar into a primary fermentation bucket. The marrow water melted the Demerara and the sugary liquid began...

I used to use Miltons solution as well as a cheaper own-brand version from the pharmacy, thin-bleach stuff for sanitizing baby's bottles. I found it required the use off too much water and required too long a time (15 mins) to work. Furthermore, it is difficult to rinse off, leaves that chlorine...

Hello, I'm new to the forum too. Depending on how much extract you have, you could make some more ale / beer with it or add it to a new boil of wort if you can get some new malted grains to cook up. I made mead and read a little about Tej, which I believe is Ethiopian mead, and found it...

Hello there, I've been reading this forum for a while so thought it was about time I signed up. I began home-brewing in 2013, at the age of 29, and have made a variety of wine-like drinks from allotment produce (marrows) and hedgerow fruits (blackberries and elderberries). I borrowed a...