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Wild berry season has started! Today I harvested nearly 5lbs with my young assistant (who ended up eating more than he picked) and froze them so I can pick more when additional berries ripen. I managed to get a few blackberries in the mix this time.

I made a 5.9% ABV beverage using wild raspberries (wineberries) last year that turned out nicely using Cider House Select Premium Cider Yeast and fermenting at basement temps (high 60's? I should actually check someday...)

No, but I just looked it up. I am no astronomy nerd (so far) but those do look great!

Mead (my last bottle of traditional?) and cider; testing out mixing the two. Watching one of my favorite YT channels (Real Science) and having some dessert!

Wheat Stout. It is so cold and the weather so humid that there is a cold condensation "vapor" flowing off my glass! Unfortunately this does show up in the pic.

More basic cider, now with blueberry green tea. 147.6 + 2 = 149.6

Mead! Happy Father's Day! I will paint half the corn with lime-chili-oil-butter, leave the other half plain for the daintier palates.

I've done it with just Columbus for bittering, just Cascade for bittering/late addition, and Cascade for bittering + Palisade late addition. All have worked. I tend to use a fairly light hand for these.

Friday: A flight a Saga Meadery. Two Bourbon Barrel Aged meads, one with "winter" spices, a strawberry mead, and a habanero mead. All very good! I had never had any mead other than my own few attempts, so now I have mead goals! Today: Peach Cider. Considering that this is Walmart AJ and Jumex...

I think it isn't possible. My guess is that your second gravity reading is slightly off because starting at 1.108 shouldn't physically be able to make that much alcohol.

I'm not very scientific about it and go anywhere between 45min and several hours, depending on my schedule.

I am venturing into the dark world of kilju/sugar wash. My first attempt, at a modest 5% ABV, is relatively clean and mixed well with sugar and Kool Aid powder. Anyone watch Dune part II?

I have really enjoyed making a spin off of this recipe where I sub out the yeast for T58. Ferment at basement temp (high 60's to low 70's F?) and you get some nice "spicy" character, mostly clove and pepper.

3 gal Vienna/Cascade SMaSH split into two 1.5gal batches, one w/ ½lb honey and one w/o. Assuming post #248 is a duplicate of #246: 1531.5 + 3 = 1534.5

Rye Ale made with hefeweizen yeast, so roggenbier? Are you supposed to drink it with the yeast resuspended? I didn't do that here.

HB T58 Wheat Ale (rip-off of @Miraculix Hazy Cheapskate). I bottle in PET soda bottles (mostly), so I sometimes have a last bottle that is only ¾ full. I squeeze it a bit to remove excess air, then cap it. This bottle will always have excess sediment (yeast) in it so it carbs up quickly! This...

No pic, but I had HB Rice and Oats Ale with dinner. I've had it before, but tonight I smelled it, sipped it and thought "WOW that is good!" Then I realized that this is likely because the last few beers I have had were dumpers/near dumpers...

How much sugar do you add / what is your final ABV? I usually make it in 1gal batches, so I use a 3qt jug + 24-30oz of sweetened tea. I typically try to get the tea sweetened to the same SG as the juice.

@teddyearp if you do ferment some give us an update. My typical cider is with the regular version.

Made some basic cider (but I used peach ginger tea instead of black tea) 143.6 + 1 = 144.6