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Bottling a Pale Ale, racking an experimental Mead, and starting a Mint Wine and a Banana Wine... Maybe a Banana Mead if I have time :D or at least that's the plan. Wow, I sound like an alcho! Although each brew is only small.

Interesting... What's the smell like?

I see what you did there :P

Does this one I just whipped up tonight count as non-traditional? :D Recipe: Dark Mint Wine Recipe Specifications -------------------------- Batch Size (fermenter): 5.00 l Estimated OG: 1.072 SG Estimated Color: 10.9 EBC Estimated ABV: 11.0% Boil Time: 30 Minutes Ingredients...

How about "refresher" So Skittles Refresher, Apricot Refresher, Raspberry Refresher?

My last sentence is true, I have no salty beer. What I'm trying to do is to work out if this is possible before I ruin anything ;)

I am trying to work out if it is possible to remove salt from a liquid whilst keeping everything else the same. Let pretend I had a beer that had lots of salt in it, how would one attempt to remove said salt without disrupting the beer. Is it even possible? And before anyone says...

Have you calculated your final ABV %? I can imagine with the whiskey fortifying it, most likely it will age quite well :)

It goes brown if you try to make skittles vodka with all the colours :P

Definitely, although I havent made many yet. If you said non-traditional, most people would probably think anything that isn't grape :)

Definately number 1 thing to try is to just wait it out. I've got 2 batches at the moment that were waaaaay too malty and syrupy sweet, and in 4-6 weeks have gone from "can't finish a bottle" to "actually not too bad".

Nice! I'm planning on doing a Bochet just like this eventually. I was originally thinking a ratio of 1:2:3:4 of raw:light:medium:dark caramelisation, but I have concerns that the dark stuff will overpower everything else. Any thoughts? Maybe 1:1:1:2? I also want to do a Bochet stout braggot...

do they sell any water / juice / etc in 1 gal containers etc?

Nope, but it's on my very long list of things to do :)

Is the colour actually changing that much, or is it just the flash? It does seem really fast!

I like your creativity and experimental attitude, but... It's kinda the equivalent of saying that you are brewing a farmhouse saison and want to put a couple of pounds of dirt in it. You can try boiling the water, capturing the steam, condensing it back down, etc, but in the end you've at the...

This is double-likely to work if you offer them some of the proceeds! ;) Excuse my ignorance (i've no idea how it is made), but surely you should be able to find some equipment that is used for making Soju / Cheongju / Makgeolli / fruit wine etc and utilise it in beer brewing?

Well I hope so! Fingers crossed i've got my first unintentional p-lambic cider ;) I'm going to put it in a cupboard and check every now and then, might do another smell/taste test in a month or so

I'm going to have to disagree with point 1 as well. I sanitised the hell out of everything, and still ended up with an infected cider after fermentation was complete (although I'm kinda into sours, so this is actually exciting ;)) Definitely going to agree with point 2 though! :D

I dont think that is going to give you extract... A blueberry flavoured vodka maybe!