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I also ordered YVH Cascade rhizomes. All three sprouted by about day 10 and then I transferred each to it's own pot (planting in ground isn't currently feasible).

I've been making tepache and have used honey for sweetening/priming (I add it and let the bottles carbonate overnight, then put them in the fridge). It is essentially non-alcoholic (NA), but can have trace amounts and I did use a little honey. So, it got me thinking: when is a drink mead? How...

No, what I have experienced is that the cloudiness settles out within 3weeks and leaves behind a very clear upper layer for bottling.

One of my top cider recipes uses peach nectar (such as is sold in the Hispanic grocery section) and cheap apple juice. I mix 1:3 nectar:juice with a small amount of tea w/ yeast nutrient. I like the resulting drink still or lightly carbed, sweet or dry.

If I may ask, why the fast?

I actually drank some mead! Saying goodbye to alcohol for 40+ days and thought I would celebrate with one of my aged, rarer products (mead).

It is probably just crystallized; the raw honey at the Amish store looks like that.

True, but I've never been much of a liquor drinker; however, I have done a few vodka infusions for other recipes.

I'm not! My experience of peppermint schnapps was not horrendous, but it for me A Thing Not To Be Sought After.

That occurred to me AFTER I had made it; my sons were ransacking the tea cabinet and I saw the peppermint tea. BUT I think this will certainly be interesting (I do love making novelty fermented drinks).

Bochet. My first try so it is small. 38.5 + 0.5 = 39

This recipe inspired me to buy the clearance candy canes (23c for 12) and start a brew. 60 candy canes (1.75lb) in 1gal + nutrient. That's it! It is the first time I've used candies and also my first use of EC1118. From a dry pitch it started bubbling the airlock within 15min!

Replaced an airlock

Mr. Beer Dry Irish Stout. Hoping that is one comes out better than the last hopped malt extract kit I used (Mexican Aztec Cerveza tasted like it had prune juice in it). 356 + 2 = 358

Adjunct Ale (rice and oats) 324.5 + 1.5 = 326 gal

Opened a bottle today. Nice and clear, bright pink-red. Dry and reminiscent of a light, tart red wine. When sweetened it is a bit more fruity, but not distinctly "raspberry". I'll probably do this again! I still have another bottle aging to try later.

@beren Probably more like a minute. I was pretty laizze-faire in my treatment (an approach that tends to be OK for cooking but not BAKING).

Lol thanks! To me they have quite a... scatalogical morphology.

This thread inspired me to try making my own pretzels to brew with. Following the advice of the first online recipe I found for hard pretzels, I made "baked baking soda" (Na2CO3) for the caustic bath. This turned out way too strong and the pretzels ended up very bitter/soapy. In a last ditch...

Two glasses so I can get one continuous pour from a 1L bottle of red ale.