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Dandelion will begin tonight. I repeat, Dandelion will begin tonight. I've got 1041 grams of dandelion petals, and will be finishing up the last 350 tonight barring any weather problems. Then it's time to be off and running! I hope it's good....but realistically I didn't hate it too much. Also I...

I would skip the carboys and go for the buckets. If you've got thirteen people involved in this, there's going to be a lot of beer going home with folks on brewday, and IMHO plastic buckets are the way to travel with wort.

I'm with the secondary folks. I like to let my big beers sit in secondary for at LEAST 4 months. I'm never in a hurry to drink them, and I'd rather have it bulk age, plus 1 carboy takes up a lot less room than 2 cases of bottles. But it's a personal call. I just like having a bunch of things...

So I've got 135g in the freezer and a whole paper shopping bag of heads to sit down and work on tonight...

My technique is to go pick a whole lorryload of heads, I just pop em right off and throw em in a paper shopping bag. Then I go home, sit at the kitchen table with a big stainless steel moonbowl and a bunch of newspaper, and squeeze the green part that cradles the petals between my thumb and...

I'm about 1/3 of the way to collecting enough for my first ever 5g batch of dandelion...it's actually easier than I thought!

...so who's making some locally sourced (read, self-harvested/foraged/scavenged) wine? I'm kicking off my first spring "winemaking" with a dandelion, hopefully soon, then planning a big ol' batch of mulberry soon. Also, depending on what fruits show up cheap/plentiful this year, may play with...

Lots of wine draft options out there...

Lake St. Clair (not even big enough to be a Great Lake, even though it flows from Lake Huron and into Lake Erie...) has an approximate volume of 902,916,061,000 gallons. I'm not saying that Apfelwine isn't great, but I have a feeling that we'll never make it.

Love the idea of auctioning off a brew session...I would have to practice a spiel on someone while I was brewing before I felt comfortable doing it for money though!

Sounds like a plan. Come on, mulberries! One thing I am a bit nervous about. I made a raspberry mead a while back. Just honey and raspberry sauce. It fermented out a bit drier than I would have liked, but I'm letting it age and it's getting better at the 2 year mark. The thing is, all traces of...

Yoops: Mulberries are these: They kind of look like a big blackberry that grows on a small tree/large bushy thing. They're the reason that birds poop purple, wine colored stains in the summertime, and people tend to hate them for that reason. Plus they're too hard to make pie out of cuz the...

*shudders* there isn't enough beer in the world to get me to eat that stuff again.

+100 on the vertical stuffer. A minor investment, but totally worth the money. Charcuterie is a good book to pull ideas from but don't look to it as a step by step recipe guide or you will be sorely dissappointed. (The author was one of my instructors at culinary school). Also, you didn't...

So I'm thinking I'll be basing my recipe off of this one, at least loosely. Per 5G batch: 25# Mulberries 2 1/2t Pectin Enzyme 6# sugar 2t acid blend 1t tannin Freeze mulberries, place in mesh bag. Allow to defrost, add 5G warm water. Dissolve 2 Campden Tablets in must, wait 12...

I am truly the king of free stuff.

...look what I garbage picked on a hot tip from my mom! All said and done: 2 - 6 1/2G Carboys 1- 5G Carboy 9 Growlers 2 Hydrometers 1 floating thermometer 5 usable airlocks 1 bag wine corks 1 bag "Caffine Free Pepsi" Bottlecaps (that came in glass bottles?) 1 handheld corker...

Not removing stems, or juicing them or anything. I think it would be easier to just toss em in a bag like Yooper said than bother with the trouble (AND MESS!) of juicing them.

I was thinking that might have to be the procedure. Do you think the mesh brewbags would work, or am I going to have to go cheesecloth? Gosh I might need to mount a winch on my ceiling to get that bag out of there once the fruit's ready....Thanks for all ur advice guys, I feel like my thread is...

I would be doing a pectic enzyme "rest", a camden "rest", then was just planning on fermenting with the berries. Wasn't really planning on removing them until primary was finished...but I have to admit, I haven't done very much research into making fruit wines. All of my experience is with beer...