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Curious how this will turn out; so please post your results later :) Have a experimental batch of star fruit wine in secondary, next time will be freezing some fruit to add some juice to give more flavor after fermentation. Or maybe with time, after the alcohol mellow out a little will be...

Planning on doing one soon, the mango tree's in my backyard are all flowering :D Will be using this recipe: https://www.homebrewtalk.com/f79/mango-pulp-wine-216092/

http://winemaking.jackkeller.net/reques96.asp

there you go: http://winemaking.jackkeller.net/reques12.asp

Just have a bottle of good ethanol nearby and you will be fine :ban:

Small, medium or big pineapple? (bread yeast or wine one? ) Loved the idea :rockin:, will make some next month for sure.

@gilliam , mind sharing the recipe? Does any one with some experience into spices know how much the taste from the saffron extracted from flowers differ from the root one (knows as Curcuma or earth-saffron)?

I have seen acai corporal oils. (My sis is nut's about this type of stuff ) And its said that the acai oil is great anti oxidant + other's medicinal stuff.

buy some latex gloves in a pharmacy, do a small hole with a needle in one of the fingers, fit it around the bottle neck and tape it tight. Work as a charm for a cheap replacement if you cant find a airlock.

I let the carboy and other stuff which will be used in brewing immersed in water + bleach for 30/40 min. After that I rinse with water and use a paper towel soaked with some cleaning alcohol (92.8%). 5 Batches split between primary and secondary right now and 2 aging. So far they are all okay.

Here you go: http://winemaking.jackkeller.net/reques43.asp

Made 1.6 gallon of this about 2 weeks ago. *5 lbs. carrots *1 lbs. raisings *1 black tea bag for tannins (sipped in the boiled worth ) *4 lbs. of sugar ( wanted a more dessert wine ) * Bread Yeast (I know =x ) * Water to 1.6 Gallon ( 6 liters ) Got the water boiling with the carrots inside...

You can make a basic mead and mix with the clove one. Normally for one gallon 1-2 cloves would be recommended.

2 Gal JAOM 56+2= 58

Hello there!! Would recommend searching the recipe database. There's a lot of nice recipes in it. Suggestions: 1-Spiced - Ginger Mead: https://www.homebrewtalk.com/f80/ginger-mead-274070/ 2-Plain - follow the recipe in here: http://home.comcast.net/~mzapx1/FAQ/BasicMead.pdf 3-Fruit - Blue...

JAOM recipe page: https://www.homebrewtalk.com/f80/joes-ancient-orange-mead-49106/ And I recommend reading this : https://www.homebrewtalk.com/f30/sticky-mead-making-faqs-83030/ ( Really good to newcomers into mead making)

This would be a Basic Mead recipe ^^

As first mead would recommend doing a JAOM (Joes Ancient Mead ) since its very easy to make and scale up. https://www.homebrewtalk.com/f80/joes-ancient-orange-mead-49106/ [ And its fool proof, even i was able to make one ] If you haven't read it yet...

I'm new on brewing stuff, but if I recall the tea will provide Tannins. http://www.wineanorak.com/tannins.htm

Really want to see how the mead turn out with the homemade yeast. Since getting wine yeast here is hard and little pricy. Can I change the grape nut for a handful of raisins as nutrients for my yeast? (Or boil it like the grape nut )